RECIPES SPECIAL OCCASIONS DESSERTS

Decadent Mango Cheesecake

Decadent Mango Cheesecake

Summary

Servings 3
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

3.5 based on 13 ratings.

Ingredients

  • 1 Cream Cheese (500 Grams) softened
  • 1 Cream (300 Millilitre)
  • 1 Cup Hot Water
  • 2 Eggs
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 2 Mangoes or 1 tin mango slices
  • 4 tbsp Butter melted
  • 1 Packet Mango Jelly Crystals
  • 50 g Coconut Chips
  • 1 g Biscuit Base Or Crushed Plain Sweet Biscuits (180 Grams)

Nutrition Information

Qty per
826g serve
Qty per
100g
Energy 3459cal 419cal
Protein 21g 3g
Fat (total) 86g 10g
 - saturated 54g 7g
Carbohydrate 51g 6g
 - sugars 43g 5g
Dietary Fibre 6.8g 0.8g
Sodium 729mg 88mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mangoes are still cheap at the shops at the moment, so take advantage of them with this Decadent Mango Cheesecake!

So pretty! So delicious! So summery!

This would make an awesome birthday cake for a grown up!

Method

  1. Preheat oven to 180 degrees. Pour hot water over jelly crystals and place in fridge to thicken, but not set. Grease and line 20cm Springform tin baking paper, both side and base. Pour melted butter over biscuits and stir until biscuit is well coated with butter. Press evenly into Springform tin to form the base. Chill in freezer while preparing cheesecake.

  2. Beat cream cheese and sugar on medium to low speed until smooth and thick, add eggs one at a time and beat until smooth. Add vanilla and beat again. Remember medium to low speed, this will ensure your cheesecake doesn't sink after it's cooked and has nice smooth consistency.

  3. Pour cream cheese mix into Springform tin over the biscuit base. Bake in oven for 20-25 minutes with a bowl of water in oven to keep cheesecake moist and prevent cracking. Cool for 5 minutes in oven.

  4. Slice mangoes or drain tin mango slices, place on top of baked cheesecake in a single layer to cover. Pour thickened jelly over mango slices and set in refrigerator for 3 hours or until jelly is set.

  5. Whip cream until thick, fold coconut chips through cream. Serve Mango Cheesecake with a dollop of coconut cream.

Recipe Hints and Tips:

  • Mango Cheesecake is not suitable for freezing and should be kept in an airtight container in refrigerator for up to 3 days.

cheesecake-2

 

About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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