November 18, 2012

No-bake Mango cheesecake

I had my first piece of cheesecake at Cheesecake factory; and with the first piece, it stole my heart. Never having a sweet tooth for creamy cakes, the instant liking and craving for the creamy cheesecakes came as a surprise. My favorite is the classic vanilla cheesecake, with a strawberry coulis. However, I like tasting different cheesecake flavors. Therefore, this time I ventured to combine the flavor of my favorite fruit mango with the creamy goodness of cheesecake. The best thing is when I can enjoy a homemade cheesecake in the flavor of my choice and yet do not have to go through all the hassle of baking etc. This chilled no-bake mango cheesecake was delicious in its creaminess, and the drizzle of mango pulp on the top took the yumminess of the cake a notch higher!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Makes 6 slices)

1.5cup sweet biscuit crumbs
4tbsp butter (cold)
1tbsp water
200g cream cheese
250g ricotta cheese
1.5cup mango pulp
4tbsp sugar (or to taste)
1pack powdered gelatin (or gelatin for 250ml liquid)

Mango pulp for garnish


1.      Mix the biscuit crumbs with the butter. The butter should melt while rubbing to form a uniform mixture. Add 1tbsp water. Mix a couple of minutes more.
2.      Line an 8-inch springform baking pan with baking paper. Press the crust onto the pan base in a uniform layer and 2cm up the sides
3.      Add the cream cheese and ricotta cheese in a mixing jar and whisk into a creamy uniform mixture.
4.      Soak the gelatin in 4tbsp warm water for 10 minutes (or prepare the gelatin according to the direction on the packet). Slightly warm the mango pulp and mix the soaked gelatin with it.
5.      Slowly pour the mango pulp in the cream and whisk well into a creamy blend.
6.      Pour the filling over the crust. Keep it in the fridge for a couple of hours until the cheesecake is set and chilled.
7.      De-mold the cheesecake. Cut into pieces. Serve garnished with mango pulp.

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