Glazed Mango Cheesecake
Pretty as a picture, this cheesecake is quintessentially summery with its tropical mango flavour and creamy chilled filling.
How long will it take?
30 minutes, plus setting time
What’s the serving size?
Serves 12
What do I need?
For the base
- 150 g plain sweet biscuits
- 100 g unsalted butter
- 2 tbsp caster sugar
For the filling
- 700 g mango flesh
- 4 ½ tsp gelatine powder
- 125 mL cold water
- 500 g cream cheese, softened
- 150 g caster sugar
- 300 mL cream
For the glaze
- ¾ tsp gelatine powder
- 65 mL cold water
- 1 tbsp lemon juice
For garnish
- Fresh flowers
- Fresh mango pieces
- White chocolate, shaved
How do I make it?
- Grease and line a 22-centimetre springform pan.
- Add biscuits, butter and caster sugar to a food processor and blitz to form a fine-crumb mixture. Press into the base of the prepared springform pan and refrigerate while you prepare the filling.
- Add water to a bowl and sprinkle gelatine over. Stir and set aside for 5 minutes. After 5 minutes, microwave on high power for 15 seconds, then stir and repeat. Stir again and set aside to cool for 5 minutes.
- Blitz mango in a food processor until smooth. Divide pureed mango by removing ¾ cup for the glaze. Add cream cheese to remaining mango along with cream, sugar, and gelatine mixture and blend until smooth. Pour into springform pan and refrigerate until the filling has set, at least 3 hours.
- Prepare glaze by adding water toa bowl and sprinkling with gelatine. Set aside for 5 minutes, then microwave on high power for 10 seconds, stir, and microwave for a further 10 seconds. Stir again and set aside for 5 minutes.
- Add reserved ¾ cup mango puree and lemon juice to a bowl and pour over gelatine mixture. Whisk well to combine. Pour over cheesecake in the springform pan and refrigerate overnight.
- To serve, release the springform and place cheesecake on a serving plate. Decorate with mango pieces, fresh flowers and scatter white chocolate curls around the base.
