Mango baked cheesecake recipes

Mango baked cheesecake

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The base is made from crushed digestive biscuits, then mango cheesecake curd and topped with mango jelly. It’s like a sunshine on a plate! Super creamy and smooth mango cheesecake recipe is on your way. Also, you can make this recipe in small serve if you don’t feel like making a big batch.

Ingredients

  • 2 cups crushed biscuits
  • ½ cup melted butter
  • 1-1/2 cup cream cheese
  • ½ cup whipping cream
  • 2 tbsp cornflour
  • ½ cup mango puree
  • 1 cup condensed milk

Instructions

  1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
  2. Transfer the biscuit crumbs into a 7” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
  3. In another bowl, add cream cheese, heavy cream, condensed milk, mango puree and cornflour.
  4. Mix until the batter is fully combined.
  5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
  6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
  7. Bake in a preheated oven @160 celsius for about 40-45 mins.
  8. Once baked fully run a knife around the edges while the cheesecake is still warm.
  9. Transfer the cheesecake into the fridge to cool for about 7-8 hours.
  10. For the jelly- in a bowl, add half of the weikfield jelly mixture and mix hot water as mentioned in the packet.
  11. Pour the jelly mixture on top and refrigerate for 40-45 mins.
  12. Slice it and enjoy!