Mango Cheesecake Slice
Calories: 33
Adjust Servings Here: 8 servings
Description
This mango cheesecake slice is a perfect blend of indulgence and refreshment making it a crowd-pleaser for any occasion. Whether you're hosting a summer barbecue or want to treat yourself to a sweet treat, this recipe covers you.
Ingredients
Crust
- 1 ½ cups (126 g) Graham cracker crumbs (or digestive biscuit crumbs)
- ½ cup (113 g) Unsalted butter melted
- 2 tbsp Granulated sugar
Vanilla cheesecake filling
- 3 cups (680 g) Cream cheese at room temperature
- 1 cup (230 g) Sour cream
- ¾ cup (90 g) Powdered sugar more to taste
- 1 tsp Lemon juice
- ½ tsp Lemon zest
- 1 tsp Vanilla extract
- 1½ tbsp (10 g) Gelatin powder
- ⅓ cup (80 ml) Cold water
Mango cheesecake layer
- 1½ cups (380 g) Mango puree from 2 large mangoes
Mango jello topping
- 1½ cup (380 g) Mango puree
- 2 tbsp Granulated sugar or to taste
- 1 tbsp (7 g) Gelatin powder
- ½ cup (120 ml) Water
Garnish
- ½ cup (120 ml) Heavy whipping cream whipped
- 8 slices Mango
- 8 Mint tips
Instructions
- Crust - Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture firmly into the bottom of a 9 x 9-inch square cake tin to form a crust. Chill for 15 minutes.1 ½ cups Graham cracker crumbs , ½ cup Unsalted butter, 2 tbsp Granulated sugar
- Gelatin - Sprinkle gelatin over cold water and let it sit for 5 minutes to soften. Heat the softened gelatin in a microwave at 10-second intervals until it becomes liquid. Set aside to cool until barely warm.1½ tbsp Gelatin powder, ⅓ cup Cold water
- Cheesecake filling - In a stand mixer, with the paddle attachment, beat the cream cheese, sour cream, and sugar until smooth. Next, add the vanilla extract and combine well. Then, add the gelatin and mix well. Pro tip - The best way to add the gelatin is to temper it by adding a few tablespoons of cream cheese mixture. Then, count it all back to the bowl and combine well.3 cups Cream cheese, 1 cup Sour cream, ¾ cup Powdered sugar, 1 tsp Lemon juice, ½ tsp Lemon zest, 1 tsp Vanilla extract
- Divide - Divide the cheesecake filling into two portions. 2/3 in one bowl for the mango layer and the rest in another bowl for the vanilla filling.
- Mango layer - Add the mango puree to the bowl with 2/3 filling and combine well. Then, pour the mango cheesecake mixture over the prepared crust in the prepared pan and smooth the surface. Place the pan in the refrigerator and set it for at least 2 hours.1½ cups Mango puree
- Vanilla layer - Carefully pour the vanilla cheesecake mixture over the set mango layer, smoothing the surface. Place the pan back in the refrigerator and set it for another 2 hours.
- Mango jello topping - Combine the mango puree, sugar, gelatin, and remaining water in a saucepan. Heat it over medium heat until the sugar and gelatin is completely dissolved. Strain through a sieve and let it cool for a few minutes. Then, carefully pour over the set vanilla cheesecake layer.1½ cup Mango puree, 2 tbsp Granulated sugar, 1 tbsp Gelatin powder, ½ cup Water
- Chill - Return to the refrigerator and leave it to set it for 3-4 hours or overnight for best results.
- Garnish - Once chilled, slice the cheesecake into 8 large portions or slices. Top each slice of cheesecake with whipped cream and garnish with fresh mango slices and mint tips.½ cup Heavy whipping cream, 8 slices Mango, 8 Mint tips
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen