Mango Cheesecake By Rehaan Thahseeb


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Mango Cheesecake

Decadent Cheesecake with a smooth velvety texture bursting with mango flavour
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8 Servings

Cooking Time


Meal Type


Rate This Recipe10


  • Ingredients
  • BASE:
  • 24 Marie Biscuits
  • 100 g unsalted butter , melted
  • 2 tbsp white sugar
  • MANGO:
  • Flesh (2 large mangoes)-divided
  • 4 1/2 tsp gelatin powder
  • 1/2 cup cold tap water
  • 540 gPhiladelphia cream cheese, softened
  • 2/3 cup caster sugar
  • 250 ml whipping cream
  • 3/4 tsp gelatin powder
  • 1/4 cup cold tap water
  • 1 tbsp lemon juice


  1. 1

    Instructions: BISCUIT BASE: Grind biscuits into fine crumbs in a food processor. Add butter and sugar, blitz until combined. Transfer into a 9 inch springform cake pan lined with baking paper. Press down firmly - base only, not sides. FILLING: Put water in a heatproof bowl. Sprinkle gelatin over surface.Stir well.Set aside 5 minutes. Microwave 10 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes. Place mango in food processor. Blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside. Add cream cheese, cream, sugar and gelatine mixture into remaining purée in the food processor. Process for 30 seconds or so until smooth. Pour into cake pan. Refrigerate 3+ hours until top is set. MANGO JELLY: Pour water into bowl, sprinkle over gelatin. Leave 5 minutes. Microwave on high 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool. Add reserved mango puree (from Filling steand lemon juice to a bowl. Pour over gelatin and whisk well. Pour over cheesecake filling. Tilt cake around to spread. Refrigerate 12 hours. Unmold. Garnish with whipped cream and mango slices(optional).

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