The best mango cheesecake

The cheesecake has many versions and can be made in various ways, this one in particular does not need baking, it stays in its shape thanks to the gelatin.

Both the interior and the coverage have mango, so this cake is super good with that refreshing flavor.
We have to bear in mind that the sweeter and of good quality the mangoes used are, the more delicious our cake will be.

I hope you make it and enjoy it. It is ideal for any occasion or for a birthday, I made it for my husband’s birthday and it was a hit.

INGREDIENTS

Base Ingredients:

• 150g Maria biscuits
• 80g unsalted butter

Filling Ingredients:

• 150g sliced mango
• 1 tbsp gelatin (10g)
• 45ml with water
• 250g Philadelphia
• 60g sugar
• 200ml cream

Cover ingredients:

• ½ tbsp gelatin (5g)
• 250g mango
• 20ml water
• 30 sugar

DIRECTIONS

1. The base is made by crushing or breaking the cookies with a food processor and mix with the melted butter.
2. This mixture is poured into the mold and is secured with the help of the hands, a spatula or a glass and is taken to the refrigerator to harden for about 30 minutes.
3. Put the gelatin in the water so that it hydrates and leave it for about 10 minutes. Now the mixture will be solid.
4. Mix the cream cheese and sugar in a bowl that is heated in the microwave for a minute to make it easier to integrate. To mix the ingredients we can use some hand rods.
5. Pour the hydrated gelatin, which may be solid because the mixture is hot and the gelatin will melt and join well. Or we can put it in the microwave for about 15 seconds so that it becomes liquid.
6. In another bowl, the cream is semi-whipped and with the help of a spatula, add the mango that we have previously crushed with the help of an electric hand mixer.
7. Mix the cream with the mango and the cream cheese with the sugar and gelatin and pour it over the biscuit base and take it to the refrigerator for 1 hour, so that it solidifies.
8. Meanwhile we are going to hydrate the other part of gelatin that we use for the coverage and let it rest for 10 minutes.
9. After 10 minutes, add this gelatin to the mango with the sugar that we will previously heat for a minute in the microwave so that everything integrates better.
10. Once the ingredients for the topping are well mixed, pour it over the cake and take it back to the refrigerator for a minimum of 8 hours so that it is completely solidified and we can unmold it without breaking it.
11. After some time and before tasting, it is unmolded and decorated to our liking and enjoy this wonder.

Mango cheesecake

Recipe by Marina Garcia GarciaCourse: DessertCuisine: Other world cuisineDifficulty: Medium

Total time

1

hour 

Ingredients

• Ingredients for base:

• 150g Maria biscuits

• 80g unsalted butter

• Ingredients for filling:

• 150g sliced mango

• 1 tbsp gelatin (10g)

• 45ml with water

• 250g Philadelphia

• 60g sugar

• 200ml cream

• Ingredients for cover:

• ½ tbsp gelatin (5g)

• 250g mango

• 20ml water

• 30 sugar

Directions

• The base is made by crushing or breaking the cookies with a food processor and mix with the melted butter.
• This mixture is poured into the mold and is secured with the help of the hands, a spatula or a glass and is taken to the refrigerator to harden for about 30 minutes.
• Put the gelatin in the water so that it hydrates and leave it for about 10 minutes. Now the mixture will be solid.
• Mix the cream cheese and sugar in a bowl that is heated in the microwave for a minute to make it easier to integrate. To mix the ingredients we can use some hand rods.
• Pour the hydrated gelatin, which may be solid because the mixture is hot and the gelatin will melt and join well. Or we can put it in the microwave for about 15 seconds so that it becomes liquid.
• In another bowl, the cream is semi-whipped and with the help of a spatula, add the mango that we have previously crushed with the help of an electric hand mixer.
• Mix the cream with the mango and the cream cheese with the sugar and gelatin and pour it over the biscuit base and take it to the refrigerator for 1 hour, so that it solidifies.
• Meanwhile we are going to hydrate the other part of gelatin that we use for the coverage and let it rest for 10 minutes.
• After 10 minutes, add this gelatin to the mango with the sugar that we will previously heat for a minute in the microwave so that everything integrates better.
• Once the ingredients for the topping are well mixed, pour it over the cake and take it back to the refrigerator for a minimum of 8 hours so that it is completely solidified and we can unmold it without breaking it.
• After some time and before tasting, it is unmolded and decorated to our liking and enjoy this wonder.