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Mango Cheesecake
Mango cheesecake is a delightful and creamy dessert that combines the tropical flavor of ripe mangoes with the smooth texture of cream cheese, perfect for any occasion. Ingredients: Cream cheese, Digestive biscuit, Ice cream, Bura, Unsalted butter, Mango, Vanilla extract
30min
Cook Time
8
Servings
Recipe
550 kCal
Recipe
1
In a bowl, mix 200 grams of crushed digestive biscuits with 100 grams of melted unsalted butter. Press this mixture onto the base of a greased 8-inch springform pan and refrigerate for 30 minutes.
2
In a separate bowl, blend 500 grams of softened cream cheese, 200 grams of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
3
In another bowl, whip 200 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
4
Puree 2 ripe mangoes and fold half of the mango puree into the cream cheese mixture. Pour this mixture over the biscuit base and smooth the top with a spatula.
5
Pour the remaining mango puree over the cheesecake and use a toothpick to create a swirl pattern on the surface.
6
Refrigerate the cheesecake for at least 6 hours or overnight to set.
7
Once set, remove the cheesecake from the springform pan and serve chilled.
Nutrition
550
kCal
7 g
Protein
38 g
Fat
48 g
Carbs
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