… Mango cheesecake with fresh mango puree …

It’s only mid May but it already feels like summer in Hong Kong. Temperature easily hits 30 degrees every day.. how crazy! Hot weather can be a real obstacle for baking. We all know how it feels to stay in a room with an oven turned on a hot day, how the butter cubes melt within 5 minutes when it’s supposed to be chilled… Under such circumstances making a no bake cheesecake can be a good option, it would be even more awesome if it’s served with fruits!
Mum and dad went to Tainan (southern Taiwan) for a few days and brought back tons of mangoessss. The morning after they came back from the trip, I opened the fridge before rushing to work to get my breakfast but couldn’t see anything else but mangoessss (mum confirmed the number.. they bought all together 35 mangoes..). We still have this many after finishing some and giving some away. So it’s time for some chilled mango cheesecake!
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Mango cheesecake
makes a 17.5 cm (7 inch) round cheesecake

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Ingredients
…   250g cream cheese 
…   50g  caster sugar 
…   150ml cream 
…   1/2 tbsp gelatin powder 
…   2 tbsp hot water 
…   120g digestive biscuits 
…   60g melted butter 
…   2 big ripe mangoes 
…   1 tbsp lemon juice
Instructions
biscuit base
  1. Place the digestive biscuits in a blender or a food processor until finely crushed (alternatively, you can break the biscuits into smaller pieces and put them in a zip bag, then use a rolling pin or a glass bottle to roll over and crush the biscuits)

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  2. Add the melted butter into the crushed biscuits and mix evenly
  3. Lay the biscuits on the base of a spring-foam pan or cake pan with a removable bottom, use a large spoon to press it until it’s firm and even

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  4. Chill the biscuit base for at least 15 minutes 
the cheesecake
  1. Slice the mangoes and scrap out the pump and juice near the seed, set aside
  2. Dissolve the gelatine in the hot water
  3. Use an electric mixer  to whip up the cream

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  4. Use an electric mixer to beat the cream cheese and sugar until fluffy and smooth, then fold in the whipped cream

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  5. Mix around 1/2 cup of the cream cheese mixture with the gelatine until well incorporated, then add it back into the rest of the cream cheese mixture and mix with a spatula *
  6. Pour half of the cream cheese mixture into the cake pan, then place a thin layer of mango slices on the surface
  7. Pour the rest of the cream cheese mixture on top of the mango slices, then place another layer of mango slices on the surface of the cake.
  8. Place the cheesecake into the freezer and freeze for at least 4 hours
  9. Blend the mango pump and leftover mango slices with the lemon juice until it becomes a puree *
  10. Bring the cake to the fridge 1 hour before serving
  11. Just before serving, release the cake from the cake pan and pour the mango puree over the cake
Personal notes:
* For the gelatine part, immerse the container with dissolved gelatine in a hot bath so that it doesn’t solidify quickly. Only take a small amount of cream cheese mixture to mix with the gelatine first because the chilled cream cheese will solidify the gelatine instantly so pieces of solid gelatine will form in the cream cheese mixture. If this happens, immerse the cream cheese + gelatine mixture in the hot bath and stir until the ‘gelatine crumbs’ disappear; then let the mixture cool down before adding it back to the rest of the cream cheese mixture
* If your mangoes are not big enough and you don’t have enough leftover mango slices after placing some inside and on top of the cheesecake, you may simply eliminate the puree part

p.s. special thanks to mr. iron man for slicing the mangoes 😉

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