No Bake Mango Cheesecake
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.95 out of 5 stars
(188)
Ingredients
12 servings
- 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter (, melted)
- 2 tbsp white sugar
- 700 g / 1.4 lb mango flesh ( (2 large mangoes) (Note 1)
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream*
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
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Preparation
Step 1
Cake pan:
Step 2
Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
Step 3
Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
Step 4
Grease sides with butter and line with paper.
Step 5
Biscuit base:
Step 6
Blitz crackers into fine crumbs in a food processor.
Step 7
Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
Step 8
Filling:
Step 9
Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
Step 10
Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
Step 11
Place mango in food processor. Blitz until smooth.
Step 12
Measure out 3/4 cup and reserve for mango jelly, set aside.
Step 13
Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
Step 14
Pour into cake pan. Refrigerate 3+ hours until top is set.
Step 15
Mango Jelly:
Step 16
Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
Step 17
Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
Step 18
Pour over cheesecake filling. Tilt cake around to spread.
Step 19
Refrigerate 12 hours+.
Step 20
Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Step 21
Decorations:
Step 22
Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
Step 23
Piled over the centre of the cheesecake.
Step 24
Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Step 25
Save recipe for the next time?
