You seriously need this cheesecake in your life. It’s so smooth and velvety and you can modify the flavour sooo easily, trust me.. this recipe is a keeper.
This cheesecake is my absolute go to cheesecake recipe. It’s a perfect base and I love to use it as the main recipe then add flavours to it. For a while I didn’t really make non-baked cheesecakes and I just think that this was because I just started out making baked cheesecakes and kinda stuck with them… What do you usually make? Baked or non baked cheesecakes? I’d be interested to know.
Anyhoo, keep an eye out for the many variations to this cheesecake coming your way.
And I just need to say this – how delicious are mangoes? I’m serious… I-Love-Them. When they are in season I just smash them! Eaten by themselves, in smoothies, in fruit salad and…. in baking (of course, do you know me!?). And the absolute best thing ever is that my husband doesn’t like them – so any I buy are alllll mine! I think that it’s weird that he doesn’t like mangoes – who doesn’t like mangoes I ask you?! Hmmmmm
My particular fave is using mangoes in cheesecakes. Just because the sweet, fresh, amazing flavour of mangoes isn’t changed at all by cooking it, but retains its perfect flavour without adding anything to it.
The best thing is that you don’t have to use fresh mango in this recipe, because all you do with this cheesecake is blend the mango flesh in a blender and swirl it into the cream cheese mixture. So you can definitely use frozen mango. Just thaw it out before you blend it up. I’ve topped this one with beautiful fresh raspberries, which are in season at the moment. They just go together so well. And you know what – 2 types of fresh fruit in this cheesecake, so it’s a total win-win for us!
Baking Tip: This cheesecake is so easy that you don’t really need any baking tips! The only thing that I will mention is that you’ll notice that you only need to line the base of the cake tin. The sides won’t really stick and if you slide a hot knife around the edge of the cheesecake before you take the cake ring off, you won’t have a problem removing it from the tin.
Mango Ripple Cheesecake
– 1 tablespoon caster / superfine sugar
– 100g / 3.5oz melted butter
– 500g / 17.5 oz cream cheese at room temperature
– 3/4 cup caster / superfine sugar
– 3 teaspoons powdered gelatin dissolved in 1/4 cup boiling water
– 1 cup of mango either fresh or frozen
– 1 cup cream for whipping
– 2 cups fresh raspberries
Line the bottom of a 20cm / 8inch cake tin with baking paper. No need to grease or line the sides.
Using a food processor, process the crackers or sweet biscuits to fine crumbs. Add the melted butter and sugar and process until combined. Press the mixture into the base of the cake tin. Refrigerate for at least an hour.
Meanwhile, place the cream cheese and sugar in the bowl of an electric mixer and beat until nice and smooth and there are no lumps.
Make sure that there are no lumps in the gelatin mixture and beat it into the cream cheese mixture.
Whip the cream and fold into the cream cheese mixture gently until well combined.
Puree the mango until there are no lumps then fold half of it into the cream cheese mixture. You want a marbled effect in the cheesecake when you slice it, so only fold it a tiny bit, you don’t want it fully incorporated into the mixture. Pop the rest of the mango puree into the fridge.
Pour into the tin with the prepared base in it. Refrigerate for at least 4 hours.
Slide a hot knife around the edge of the cake tin to ensure the cheesecake doesn’t stick to it as you remove it from the tin. Carefully remove the cake from the tin. Before serving, pour the remaining pureed mango over the cheesecake. Top with fresh raspberries if available.
Ridiculously fresh and delicious…