Mary berry Mango Cheesecake recipe
Mary berry Mango Cheesecake recipe is a refreshing and delicious dessert that combines the creaminess of cheesecake with the tropical sweetness of mango. This no-bake recipe features a buttery biscuit base, creamy filling made with fresh or canned mango puree, cream cheese, and double cream. It’s perfect for any occasion and easy to make in advance!
why people also love Mary berry Mango Cheesecake recipe
People love Mary Berry’s Mango Cheesecake recipe for several reasons. Firstly, the tropical flavor of mango combined with creamy cheesecake is a delicious and refreshing taste that many people enjoy. Secondly, this no-bake recipe is convenient to make without an oven or much baking experience required. Thirdly, the smooth texture created by cream cheese and double cream adds to its appeal. Fourthly, it can be made ahead of time making it perfect for entertaining guests. Finally, you can use fresh or canned mango puree depending on availability which makes this recipe versatile and adaptable to different situations.
Ingredients:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 150ml double cream
- Juice of half a lemon
- Zest of one lemon
- 1 tbsp powdered gelatin or vegetarian alternative (agar agar)
- 400g fresh mango puree (or canned if unavailable)
Instructions:
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the biscuit crumbs with melted butter until well combined.
- Press the mixture into an even layer on the bottom of an eight-inch springform cake tin.
- Chill in the fridge while you prepare your filling.
- After this,In a large bowl, beat the cream cheese until smooth and creamy.
- Add in the double cream, lemon juice, and zest and mix until well combined.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to soften.
- Microwave the softened gelatin mixture for 10-15 seconds or until melted (or heat up on stove).
- Mix together the melted gelatin with mango puree until smooth.
- Gradually fold in the mango mixture into your cheesecake filling mixture using a spatula or whisk.
- Pour this filling over your chilled biscuit base and spread evenly using a spatula or knife
- Chill in fridge overnight to set before serving.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: No bake
- Total Time: 8 hours (includes chilling time)
- Difficulty: Easy
- Yield: One eight-inch cheesecake
Equipment Needed:
- Food processor or rolling pin and sealed bag
- Eight-inch springform cake tin
- Large mixing bowl
- Small mixing bowl
- Microwave or stove top
Serving Suggestions:
Serve chilled with fresh mango piece slices on the top.
Expert Tips & Tricks:
- For a stronger mango flavor, add more puree to the filling mixture.
- If using canned mango puree, make sure it is unsweetened.
- To get a smooth texture without lumps in your cheesecake filling, ensure that your cream cheese and double cream are at room temperature before use.
Nutrition Information:
Serving Size: 1 slice (based on eight servings)
- Calories: 452
- Total Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 103mg
- Sodium: 321mg
- Carbohydrates: 31g
- Fiber: 1g
- Sugar:24 g
- Protein :6 g
Presentation:
For an elegant presentation, top the cheesecake with sliced mangoes and sprinkle some desiccated coconut over it. Serve chilled for a refreshing dessert.
Variations and substitutions for Mary berry Mango Cheesecake recipe:
- Base: You can use other types of biscuits like graham crackers or shortbread instead of digestive biscuits.
- Filling: If you don’t like mango, you can substitute it with other fruit puree such as raspberry, strawberry or blueberry.
- Gelatin Substitute: Instead of using powdered gelatin, you can use vegetarian alternatives such as agar-agar powder which is derived from seaweed.
- Topping: For a more tropical twist, top the cheesecake with toasted coconut flakes or fresh passionfruit pulp.
Recommendations and notices:
- Make sure to use a springform cake tin as it will make removing the cheesecake from the tin much easier.
- When making the biscuit base, ensure that you press down firmly with your hands or spoon to avoid any gaps between the biscuits which can cause crumbles later on.
- Use room temperature cream cheese and double cream to get a smooth texture in your filling mixture.
- Chill the cheesecake overnight before serving so that it sets properly and has a firm texture.
- If using canned mango puree, make sure it is unsweetened as sweetened puree may affect the overall sweetness of your cheesecake.
FAQ for Mary berry Mango Cheesecake recipe
Yes, you can use frozen mango but make sure to defrost it completely before pureeing.
Yes, you can make the cheesecake up to approximately 2 days in advance. Store it in the refrigerator until you’re ready to serve.
To avoid cracking, ensure that your cream cheese and double cream are at room temperature before using them. Also, be gentle when mixing the ingredients together and don’t overmix as this may cause air bubbles which lead to cracking.
No, this is a no-bake cheesecake recipe so you don’t need to bake it in the oven.
Yes, you can substitute mango with other fruits like raspberry, strawberry or blueberry.
The cheesecake needs at least 4 hours in the fridge to set properly but overnight is recommended for best results.
