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Mango Cheesecake

8:30:00

This cheesecake is full of mango flavor, and oh-so-pretty!

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Ingredients
- Serves 10 +
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100 gram Digestive Biscuits
125 milliliter Plain Yogurt
200 gram room temperature Cream Cheese
5 tablespoon divided Gavia™ Natural Sweetener
130 milliliter Water
1 1/2 teaspoon Agar-Agar Powder
90 gram Fresh Mango Chunks
1 handful Fresh Mango Chunks
Directions HIDE IMAGES
STEP 1
Place Digestive Biscuits (100 gram) in a sealed plastic bag and mash until crumbly.
STEP 2
In a bowl, combine the crumbs and Unsalted Butter (2 tablespoon). Mix well.
STEP 3
Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes.
STEP 4
In a blender, add Plain Yogurt (125 milliliter) and Cream Cheese (200 gram).
STEP 5
Add in zest and juice of the Lime (to taste) and Gavia™ Natural Sweetener (3 tablespoon).
STEP 6
Blend well and set aside.
STEP 7
In a small pot, mix Water (65 milliliter) and Agar-Agar Powder (1 teaspoon) and bring to a boil. Add Mango (315 gram) and stir to combine. Add to the blender.
STEP 8
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
STEP 9
Spread Fresh Mango Chunks (90 gram) across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
STEP 10
In a small pot, mix Water (65 milliliter), Gavia™ Natural Sweetener (2 tablespoon) and Agar-Agar Powder (1/2 teaspoon) and bring to a boil.
STEP 11
Add in Mango (65 gram). Bring to a boil again. Remove from heat and let cool to lukewarm.
STEP 12
Using a fork, scratch the surface of the cooled cake.
STEP 13
Pour the mango jelly on top and spread evenly. Place in fridge to chill.
STEP 14
Top with Fresh Mango Chunks (1 handful).
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