Mango Cheesecake. This no bake mango cheesecake is so delicate, rich and delicious. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. This Mango Cheesecake is easily one of the best dessert recipes I've ever concocted.

Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog! You can have Mango Cheesecake using 9 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Mango Cheesecake

1. You need 140 Grams of Graham cracker digestive biscuit crumbs / crumbs.
2. Prepare 1/2 of butter Stick , unsalted , softened.
3. It's 8 oz packs of cream cheese of 3.
4. It's 2 Cups of Mango , pureed.
5. You need 1 Cup of Castor sugar.
6. It's 6 of Eggs.
7. Prepare 2/3 Cup of Sour cream.
8. Prepare 1/4 Teaspoon of Vanilla extract.
9. You need 1/2 Tablespoon of Custard powder.

Mango cheesecake Recipe with step by step photos - this is a delicious no bake vegetarian mango The mango cheesecake recipe is without eggs, gelatin and a no bake version. This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture. Easy no-bake mango cheesecake recipe with smooth creamy texture and delicious mango No-Bake Mango Cheesecake. This is a simple and easy recipe baked in a.

Mango Cheesecake step by step

1. Preheat the oven to 180 degrees C..
2. Combine the graham cracker crumbs (you can also use digestive biscuits) with the butter until the mixture looks like damp sand..
3. Pat the crumbs into the base of a springform pan, and place in the freezer to set..
4. In the bowl of an electric mixer, beat the cream cheese till smooth..
5. Add the mango puree, and beat well till incorporated..
6. Add the sugar (you may increase or decrease the amount of sugar you use depending upon the sweetness of the mangoes) and beat well till combined..
7. Add the eggs one at a time, beating well after each addition..
8. Add the sour cream, vanilla extract and custard powder and beat till fully incorporated..
9. Take the springform pan out of the freezer and wrap it in a layer of clingwrap, then an layer of aluminium foil..
10. Pour the batter into the pan..
11. Place the pan in a roasting tray, and place the roasting tray in the oven. Pour water from a recently boiled kettle in the roasting tray, till halfway up the sides of the pan..
12. Bake for 45 minutes to 1 hour, till the cake is just set but the center is still a bit wobbly..
13. Remove the cake from the oven, take it out of the water bath and place it on a counter-top..
14. Unwrap the aluminium foil and clingwrap, and let the cake cool to room temperature..
15. Once cooled, place the cake in the refrigerator to set for at least 4 hours (you could do this overnight too)..
16. When set and chilled, unspring the cake from the pan and serve..
17. Optional: you could make a 'mango mirror' to top the cake. Dissolve 1 level tsp of powdered gelatin in 1 tablespoon of hot water, and add it to 1 cup of thick mango juice (with pulp). Pour over the cooled cake, and place it in the fridge to set the 'mirror'..

This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Mango Cheesecake Recipe is a classic seasonal baked cheesecake flavoured with fresh seasonal Serve the Mango Cheesecake as a dessert after a meal of Garlic Crust Vegetable Pizza Recipe or. Easy no bake Mango Cheesecake made from scratch with fresh cream cheese, gorgeous flavored mangoes, whipped cream and butter cookie crust.