Mango Cheesecake (No bake)

I am allergic to mango. Yes !!! Truly !!! I get rashes around my mouth and face. Had a few bouts of it in my teens and have not dared to try them since.

Anyway, baked this mango cheesecake primarily because my hubby and children love mango and cheese. I have not tasted it before due to my allergy but I gathered it must be nice as family and friends usually finish it off quite fast :)

I have made this cheesecake primarily based on Cynthia's blog (The Baking Biatch).

Cynthia's Mango Cheesecake Recipe

This recipe yields one 7" round cake 

OR a 16cm heart shaped cake with 3 - 4 mini cheesecakes

180g digestive biscuits

80g unsalted butter, melted

250g cream cheese, room temperature

75g castor sugar

250g mango yoghurt

100g water

2.5 tbsp gelatin

100g fresh mango cubes

125g fresh mango puree (blended from fresh mangoes)

125g water

25g castor sugar

1 tsp gelatin

fruits for garnishing

1 tbsp apricot jam

1 tbsp hot water

There is also a video demonstration by Cynthia. Do watch it if you are keen. If not, I have also listed the steps as clearly as I can below.


For the cheesecake
Method:
1) Prepare a ziploc bag for the digestive biscuits. Place the biscuits in the bag, seal it and crush the biscuits using a hard object (such as a spoon/ ladle/ tiny hammer/ rolling pin).
2) Once the biscuits are crumbly and sandy, pour in the melted butter. Seal the bag again and mix well by just squeezing the mixture over and over again. Once the mixture is done, it should look like wet sand.
3) Pour the mixture into the cake ring and compact it with the back of a ladle or flat object (we are making the cake base here). Put it in the freezer for about 30 minutes for the base to harden.
4) Next, add the gelatin to the water and mix well. Warm up the gelatin mixture for a few minutes via a pot/ microwave. Then leave the mixture to cool.
5) In the mixer, put in the sugar and add the cream cheese that is of room temperature. Mix well on low speed till creamy and of pale yellow.
6) Add in the gelatin mixture that has been cooled to room temperature. Mix well on low speed.
7) Add in mango yogurt and mix well on low speed.
8) Remove the mixture from the mixer. Then, add in fresh mango cubes and fold in the cubes.
9) Remove base from freezer and pour the mixture on top of the base.
10) Pop it back into the freezer to set for about 1hr 15 min.
11) To a pan/ pot, pour in the mango puree, castor sugar, gelatin and water. Bring to boil on high heat. Sieve the mixture and allow it to cool.
12) Take the cake out from the freezer and slowly pour the mango mixture on top of the cake.
13) Return to freezer for another 15 min or till the top is firm.
14) Using the back of a paring knife, slowly and gently run it along the sides of the cake ring. Gently remove the cake ring.



For the glazing
Method :
1) Mix 1 part apricot jam to 1 part hot water to form the glaze that is to be brushed onto the fruits to prevent them from drying.
2) Garnish the cake with the glazed fruits.