Mango Cheesecake

Mango Cheesecake topped with Mango Jelly, Mango Mousse and Edible Gold Dust is a perfect summer dessert recipe. This melt in mouth no-bake mango cheesecake recipe is luscious and easy to make. I am sure, this Eggless Mango Cheesecake recipe will a star party dessert by winning the hearts of all. Do give this recipe a try, this Ramadan.

 

Cheesecakes for me are actually a no brainier. Just pour, whip, pour and set. I can’t remember the last time I pulled out a measuring scale for this dessert. Yet somehow it always turns out right and looking glamorous. Measured eating portions and easy to pass around, and the ideal thing to make for Iftar parties. How sweet you make them is totally up to you. I do quite like a cheesey cheesecake which is why I’ve use 3 packages of Philadelphia cream cheese in just 18 little tea /shot glasses. And added some salt to the cheese, to give it that perfect balance between sweet n a touch of savoury. The layers of mango jelly cut though the richness of the plain flavoured cheesecake & gives it that freshness. It is the Mango Mousse that makes this one fancy. Cream whipped with mango puree and set with some gelatine, piped over the cheesecake and dusted with edible gold dust. I’m pretty sure you won’t be able to resist one.

• 100 gms. Digestive Biscuits crushed
• 2 tablespoons melted butter
• 2 tablespoons caster sugar

• Mix all 3 ingredients with your hand and fill a spoonful in every glass
  pressing the mix to the bottom. Refrigerate for about 30 mins.

For the Cheesecake

• 3 packs (200 gms.) Philadelphia Cheesecake – room temperature
• 300 ml whipping cream
• a generous grinding of sea salt
• 6-8 tablespoons caster sugar

PREPARATION:

• In a stand mixer, soften the cream cheese, add the sugar and salt mixing well, and then the whipping cream, making sure everything combines well.
• Beat it on slow for about a minute and on medium till it just about starts whipping up. Stop at this point, you don’t want to whip it too much.
• Fill up half the glasses with the cheesecake mix and return to the fridge.

INGREDIENTS:

• 600 – 800 gms. Mango Pulp ( you’ll need about that much pulp between the
  jelly and mousse )
• 1tsp. gelatin powder (X2)
• 3 tablespoons hot water

PREPARATION:

• You need to make these in two batches. First take about 300 gms of the mango pulp, to it add the its of gelatine softened in hot water. Fill a layer of it over the cheesecake in the glasses and return to the fridge till just
  about set.
• Top with another layer of cream cheese and then repeat the step for the Mango jelly.
• Let the whole thing set for about an hour.

For the Mango Mousse

• 200 ml whipping cream
• 2 tablespoons caster sugar
• 100 ml mango pulp
• 11/2 tsp gelatin dissolved in hot water

PREPARATION:

• Start with adding the dissolved gelatine to the mango pulp. In a stand mixer, start whipping up the cream with the caster sugar and then add the mango pulp to it.
• Stand patiently and let the machine whip up the cream till it forms soft peaks. Fill in piping bag and finish off the tops of the cheesecake glasses.
• Once they’ve set, gently garnish some edible gold dust to if you like just drizzle some mango puree over.

Thank you Kajal for bringing in this wonderful dessert and being part of ‘Global Ramadan Event – Joy From Fasting To Feasting – VIII’.

NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VIII.