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Mango Cheesecake

by · 49 comments
Mango, one of my favourite fruits, is in season, that makes me love summer more in Australia. Who can resist the sweet, juicy and luscious mangoes? I’ve already had several large sweet mangoes before making this delicious mango cheesecake.

Mango Cheesecake01


My dad used to warn me not to have too many mangoes because they would upset my stomach and digestive system. But interestingly, I found the Aussie mangoes are not like those I had in Hong Kong that would upset my stomach.

Mango Cheesecake02

The moment I stepped into Coles the other day, the cover of their freebie, monthly magazine, really caught my eyes. It’s a photo of a double-layer mango cheesecake with heaps of mango slices on top and culis running down the edge. How could I resist the temptation? 


Immediately off I went to make one and brought it along to a party and shared with my church friends.


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That’s a big hit! The cheesecake was gone in minutes literally. My bad, I only made one layer of cream cheese. Next time, I should make a larger double-layer mango cheesecake.


Mango Cheesecake Recipe

(Printable recipe)
Course: Dessert
Cuisine: Western
Prep time:
Cook time:
Yield: Prepare a 20-cm / 8-inch springform pan

Mango Cheesecake


Ingredients:
  • 120 gm Marie biscuits
  • 70 gm butter, melted
  • 250 gm cream cheese block, room temperature
  • 55 gm caster sugar
  • 150 ml thickened cream
  • 2 tsp gelatine powder
  • 30 ml hot water
  • 1 mango, peeled and sliced
Coulis:
  • 1 mango, peeled and chopped
  • 2 tsp lime juice
Mango Cheesecake Procedures01
Right bottom: Place the bowl of gelatine mixture in large bowl of hot water.
Mango Cheesecake Procedures02

Method :
  1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of the pan. Chill for 15 minutes or until firm.
  2. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
  3. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Stir ¼ cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour the cream cheese mixture over the biscuit base. Refrigerate overnight or until firm.
  4. Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
  5. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Notes:
  • I used Kraft Philadelphia original cream cheese block.
  • The thickened cream I used, is a kind of cream added some gelatin that is easier to whip and less likely to separate or curdle. You might replace with regular whipping cream if you can't find any around your area.
  • You might replace mangoes with strawberries or blueberries.
  • Mango coulis and slices can be prepared ahead and stored in fridge overnight, covered with plastic wrap.

49 comments :

  1. My favourite too! Your mango cheesecake looks so elegant and delicious, Christine.

    ReplyDelete
    Replies
    1. Hi Angie,
      Thanks for your kind words. Mango cheesecake is definitely a winner.

      Delete
  2. I didn't know you were in Australia! I am in Melbourne, I love your recipes. I will make this Mango Cheesecake tomorrow for my work Xmas lunch.

    ReplyDelete
    Replies
    1. I'm in Brisbane. Thanks for your love of my recipes.
      Enjoy your Christmas lunch tomorrow.

      Delete
  3. I love mangoes too :) Your cheesecake looks delicious! Can't wait to try making it, since it's mango season.
    I tried making a mango mousse cake the other day but didn't seem to work out that well... just wondering if you have any recipes/tips for me?

    thanks in advance!

    ReplyDelete
    Replies
    1. Oh, maybe I can make one and share on blog next time.

      Do you want to try this mango cheesecake?

      Delete
  4. How do you solve the problem of oxidation ? I tried putting lemon juice on cut out mangoes but they still turn brown.

    ReplyDelete
    Replies
    1. Yeah, lemon juice can help a bit but can't preserve mangoes from oxidation very long.
      The only way to solve the problem is to eat the cut mangoes asap.

      Delete
  5. I love mango cheesecake, yummy. Great post, thanks for sharing.

    ReplyDelete
  6. Hi maybe this will help. Arrange mango slices on the cheesecake which was chilled overnight and cover with thin layer of mango jelly and refrigerate till set. This will keep the mangoes from being oxidised and also will give a lovely look

    ReplyDelete
  7. this looks lovely and i cant wait to make it just hope it will taste yummy thanks xx

    ReplyDelete
  8. Hi Christine,

    I've tried your mango cheesecake recipe and it was a big winner!! Just wondering if I can use this cheesecake as a base for an Oreo Cheesecake, ie substituting mango with Oreo cookies? Thanks heaps!

    ReplyDelete
  9. Thanks for sharing this recipe! I wonder what's different between this mango cheese cake & no bake mango cheese cake? Is the flavour different ? Thanks

    ReplyDelete
    Replies
    1. One is baked, the other is non-baked. Oh, both are tasty with great flavours. Different base makes different textures.

      Delete
  10. Hi Christine. Just recently started following your blog and love it :)!

    Have a qs about the cream you use. I know you said we can substitute the thickened cream with regular whipping cream. So when we substitute should we use same amount of whipping cream? Also, should we use the liquid whipping cream or the already made whip cream, like kraft's coolwhip, which we don't have to beat or anything?

    ReplyDelete
    Replies
    1. Use the same amount of liquid whipping cream, not the whipped cream.

      Delete
    2. What's the difference between whipping cream and thickened cream. Noticed some unbaked cheese request for whipping cream while others request for thickened cream. Pls enlightened.

      Delete
    3. Thickened cream has got thickening agent inside so it'd easily set.

      Delete
  11. Hi Christine can the mango replace with watermelon? since the watermelon is much watery fruit, can it hold well? thankyou

    ReplyDelete
    Replies
    1. Watermelon has got too much water inside and will mess up your cheesecake.

      Delete
  12. Hi cristine, is the whipping cream can add direct to the cream cheese mixture? No need to beat the whipping cream anymore? Thankyou

    ReplyDelete
    Replies
    1. Yes, you're right.
      The cream cheese has already been beaten, so you don't need to beat the whipping cream as you want the texture to be too fluffy.

      Delete
  13. Hey christine. Can i make this cheesecake without the mango? Do i need to reduce or add anything?

    ReplyDelete
    Replies
    1. Do you mean you want to skip the mango topping?
      Sure, you can. It doesn't affect the cheesecake at all.

      Delete
  14. Hi christine. Just wanna check how long can the cake last in the fridge after being made?

    ReplyDelete
    Replies
    1. If without the fruit, the cheesecake can be kept in fridge for a few days even up to a week or so.

      Delete
  15. Hi Christine! Did you used Bulla thickened cream?

    ReplyDelete
    Replies
    1. Sometimes I use Bulla. But whichever brand will work as long as it's thickened cream.

      Delete
  16. hello! I made this cheesecake of yours like so far 5 times and everyone always love it so much! i made it for a christmas eve dinner and everyone complimented the cake, thank you so much for this recipe! :)

    ReplyDelete
    Replies
    1. That's wonderful. Thanks for letting me know that you and your family loved it.
      I also made this cheesecake for gatherings. It's always a big hit.

      Delete
  17. Owwww I cannot wait to try it. I've made it tonight and waiting for it to set overnight. Already made the coulis and only need to cut the mango slices tomorrow so it's fresher.

    ReplyDelete
  18. Hello... I made it and it's soooo yummy. It was a big hit for my family. Even grandma ate the whole slice to herself.
    Thanks Christine for sharing

    ReplyDelete
    Replies
    1. Hi Marble,

      Glad that you and your grandma loved it.
      So happy for you too. Congrats on your success.

      Delete
  19. Dear christine, wanna try this lovely recipe! Need some clarification abt thickened cream. to whip or not to whip?? Recipe states no need to whip. Footnote states easier to whip. Your comments to Jennifer advises
    no need to whip coz dun want mixture to be too fluffy. am i right? Please enlighten coz i want to learn. I have two failures with my cheesecake recently...cannot set not using your recipes though. thanks so much!

    ReplyDelete
    Replies
    1. Hi Confused gal,
      Thanks for dropping by.

      Oh, the footnote just explains what contains in thickened cream and it won't separate or curdle if you whip it.
      For making this cheesecake, you don't need to whip the thickened cream at all, just combine it with the cream cheese mixture.

      Hope you will be successful.

      Delete
  20. Hi! Wanna ask if I can add mango puree & a lil lemon juice into the cheese mixture?if so,how much should I add?

    ReplyDelete
    Replies
    1. Sorry, I didn't test this recipe with mango puree. So, can't give you exact amount.
      For the lemon juice, normally it shouldn't go over 2 teaspoons as the cream cheese has got a tart taste in it already.

      Delete
  21. Is this baked cheesecake? Why it didn't put into the oven?

    ReplyDelete
  22. Hi , is this baked cheesecake?? The diff between this and no baked is the chilling time? I can't imagine how it baked? Didn't put into oven also

    ReplyDelete
    Replies
    1. There are two different ways of making cheesecakes. One is baked, another one is non-baked. You might try to make both. Both of them are delicious.

      Delete
  23. Can i replace gelatin with ovalette with the same amount of gelatin?

    ReplyDelete
    Replies
    1. Hi Cherrie,

      I haven't experimented this recipe with ovalette. So can't tell. Sorry.

      Delete
  24. Hi can I know if the coulis should be poured on the cake after putting the slice mangos or just pour it when the cake is served? Thanks!

    ReplyDelete
    Replies
    1. If your cake is being served very soon, say within an hour or so, then pour the coulis right away after putting on the mango slices. If not, store your mango slices and coulis separately. Put them on when served.

      Delete
  25. Replies
    1. Hi Felicia,
      2 tsp gelatine powder = about 6 to 7 grams.

      Delete