Recipe of Quick Mango cheese cake

Mango cheese cake. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with.

This rich and creamy Philadelphia mango cheesecake is so easy to make and tastes delicious too. Who doesn't love a slice of cheesecake? We certainly love this one, made using juicy mango, oaty biscuits and Philadelphia and it's ready in just half an hour - perfect. You can cook Mango cheese cake using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mango cheese cake

1. It's 1 cups of marie biscuits.
2. You need 50 gm of melted unsalted butter.
3. Prepare 300 gm of cream cheese.
4. It's 150 ml of whipped cream.
5. You need 250 gm of sugar.
6. It's 1 of & 1/2 cup mango puree.
7. You need 2 of tbp lemon juice.
8. You need 10 gm of gelatin.
9. Prepare 1/4 cup of water.
10. Prepare 1/4 cup of mango puree.

The sweet mango works wonders with the creamy, cheese filling. Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.

Mango cheese cake instructions

1. Crush marie biscuits with the help of mortar and pestle..
2. In a bowl add crushed biscuits and butter. Mix and set in a tray. Chill for about 25-30 mins.
3. In a bowl add cream cheese whish until fluffy. Add whipping cream and mix again until a batter is a bit thicker..
4. Add sugar and mix. Now add mango puree and mix again..
5. Add lemon juice mix and set aside..
6. In a bowl add gelatin and water. Let it bloom amd mix until it is dissolved..
7. Add gelatin in cream Cheese mixture and mix well..
8. Pout the batter in baking tray and heat hard on surface to remove any air bubbles..
9. Spoon mango purre randomly on top and make a swirling pattern..
10. Refrigerate overnight for best result.take out and it's ready to serve.

To make the cheesecake: Add the condensed milk, yogurt and mango puree to a bowl and mix well. Pour cheesecake filling into cooled crust. Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Mango Key Lime Cheesecake Topped with Mango Mousse on a Vanilla Coconut Macaroon Crust; Fresh Banana Cream Cheesecake Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Banana. Lemon Raspberry Cream Cheesecake Raspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse.