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
- In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
- Transfer the biscuit crumbs into a 7” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
- In another bowl, add cream cheese, heavy cream, condensed milk, mango puree and cornflour.
- Mix until the batter is fully combined.
- 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.
- Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
- Bake in a preheated oven @160 celsius for about 40-45 mins.
- Once baked fully run a knife around the edges while the cheesecake is still warm.
- Transfer the cheesecake into the fridge to cool for about 7-8 hours.
- For the jelly- in a bowl, add half of the weikfield jelly mixture and mix hot water as mentioned in the packet.
- Pour the jelly mixture on top and refrigerate for 40-45 mins.
- Slice it and enjoy!
