Mango Cheesecake

How to Make Mango Cheesecake

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Grease and line a 23 cm springform tin. Mix the crushed biscuits with the melted butter, press firmly into the base of the tin, and refrigerate for 30 minutes.

   Mark done Start 30 min timer

2. Sprinkle the gelatine over the cold water in a small bowl and leave for 5 minutes to swell, then warm it in the microwave for 15 to 20 seconds, until clear. Let it cool a little.

   Mark done

3. Beat the cream cheese and sugar together in a large bowl until smooth, then beat in the mango purée. Stir in the gelatine.

   Mark done

4. Whip the cream to soft peaks and fold it in in two additions until smooth.

   Mark done

5. Pour the filling over the base, smooth the top, and refrigerate for at least 6 hours, until firm.

   Mark done

6. Arrange the mango slices on top and spoon over the passionfruit pulp.

   Mark done

7. Run a knife around the edge, release the springform, and serve chilled.

   Mark done

Tips for Making Mango Cheesecake

• Use very ripe, fragrant mangoes. They give a sweet, deep flavour and a smooth purée, and underripe ones are sour and fibrous.
• Cool the melted gelatine before you add it. Hot gelatine can split the cream cheese, and cold gelatine sets in strings.
• Give the cheesecake the full time to set. It needs several hours before it holds a clean slice, and it is best made the day before.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Mango Cheesecake

• Passionfruit pulp
• Lightly whipped cream
• Fresh lime zest

Storing & Reheating Mango Cheesecake

Keeps covered in the fridge for up to 3 days. Freeze the un-topped cheesecake for up to 2 months and thaw in the fridge overnight, then top with fresh mango.

Mango Cheesecake FAQ: Common Questions

Mango Cheesecake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.