No bake mango cheesecake
This no bake mango cheesecake is wonderfully smooth and creamy. Fabulous on its own or with some easy homemade mango coulis.
Equipment
- Electric hand beaters or a stand mixer
- Chopping bowl attachment of an immersion/stick blender or food processor
- 7 inch by 2 & ½ inch spring form cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter
Ingredients
Cheesecake base
- ¼ cup (20gms) desiccated coconut
- 2 & ⅓ cups (250gms) digestive biscuits or graham cracker crumbs
- ¾ stick plus 1 tablespoon (105gms) butter
Cheesecake filling
- ½ tablespoon fresh lime juice
- 1.1 lbs (500gms) approx. 1 and a half large fresh mango or 1 cup of mango puree
- 2 x 8 ounce tubs (450gms total) full fat cream cheese at room temp
- 1 cup (250mls) thickened cream
- ¾ cup (165gms) white sugar
- 1 teaspoon (2.5gms) agar agar powder
Optional topping
- 1 cup (250mls) homemade or store bought mango coulis
Instructions
To make the base
- Line the base and sides of a spring form tin with baking paper.
- Heat up a frying pan and dry roast the desiccated coconut until just starting to turn golden brown. Remove from heat immediately and transfer to a heatproof bowl.
- Break up the biscuits and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
- Put the crumbs and toasted coconut in a bowl and mix well.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuit and coconut and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the filling
- Cut the lime in half and juice it. You will need half a tablespoon of juice which is about half a lime.
- Beat together cream cheese, sugar and lime juice until smooth.
- Slice the mango flesh off the internal seed by slicing off each cheek, then scoring to create cubes, popping out, then cutting off the flesh.
- Add the mango flesh to the chopping bowl attachment of an immersion/stick blender or food processor and blend well until smooth.
- Add the agar agar powder to the mango puree and blend until smooth and there are no lumps.
- In a separate bowl whip the cream until soft peaks just form.
- Transfer the mango pulp to a small pot on the stove. Bring to the boil and boil for five minutes, stirring frequently. This activates the agar agar and will enable it to set. Allow to cool but not to much.
- Strain the mango puree and add to the cream cheese mix. Beat until just combined.
- Add the whipped cream to the mango cream cheese mix and fold well to combine.
- Pour the filling over the base. Smooth down. Chill in fridge for at least 12 hours.
- To serve remove form spring form pan and carefully transfer to a plate. Fabulous on its own or with some of my homemade passion fruit coulis drizzled over the top. Delicious!
Notes
This cheesecake is amazing topped with some of my homemade mango coulis.
If your mangos aren't very strongly flavored you can increase the mango to one and a half cups of puree, then cook it down to one cup and cool it completely before adding the agar agar powder.
Agar agar is a vegetarian setting agent, sold in some supermarkets, wholefood stores and online. Powdered agar agar is easier to use in this recipe, I don't recommend using the strains which can be difficult to get the amount right.
For the best accuracy I recommend weighting the agar agar powder with a digital kitchen scale. Spoon measures can be inaccurate. To little agar agar powder and your cheesecake won't set, to much and it will be to firm and rubbery.
Alternatives to agar agar
For a non vegetarian alternative if you do not want to use agar agar powder you can substitute with 1 tablespoon (5gms) powdered gelatin. Gelatin brands can vary widely in their strength.
For more information on using gelatin in cheesecake see directions in my passion fruit cheesecake recipe.
Nutrition
Calories: 529kcalCarbohydrates: 73gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 45mgSodium: 430mgPotassium: 285mgFiber: 4gSugar: 42gVitamin A: 1356IUVitamin C: 27mgCalcium: 75mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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