Chilled Mango Cheesecake

Recipe by fawn512
READY IN: 20mins
YIELD: 18 cm




  • Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
  • Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
  • Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
  • Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
  • Add the warm gelatin solution to mango puree and blend well.
  • Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
  • Pour cheese mixture onto cake base and chill for at least an hour.
  • Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
  • Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.