Mango cheesecake with tropical fruit

Mango cheesecake with tropical fruit
Makes: 12-16 portions
Prep time:
Total time:
  • 200 gr biscuits
  • 125 gr butter
  • 600 gr cream cheese
  • 150 gr sugar
  • 150 gr yoghurt
  • 450 gr mango puree
  • 18 gr gelatine sheets
  • 300 gr double cream
  • 12 gr gelatine sheets
  • 180 gr water
  • 36 gr sugar
  • 360 gr mango puree
  • mint leaves
  • fresh fruit
  • desiccated coconut
  1. Grease a springform pan with butter and line the bottom with baking paper.
  2. Melt the butter. Crumble the biscuits and mix with the butter. Spread the biscuits over the base of the springform pan and press firmly. Place the base in the fridge until ready to use.
  1. Soak the gelatine sheets for 5 minutes in plenty of cold water.
  2. Bring the mango puree and the sugar to a light boil. Dissolve the drained gelatine sheets in the hot mango puree.
  3. Mix the cream cheese, and yoghurt. Then mix it into the mango puree.
  4. Whip the double cream until it is yoghurt-thick and mix it with the cheesecake filling.
  5. Pour the cheesecake filling onto the cold, set biscuit base and leave to set in the fridge for a few hours.
  1. Soak the gelatine sheets for 5 minutes in plenty of cold water.
  2. Heat the water and sugar to boiling point. Dissolve the squeezed-out gelatine sheets in the hot water and then add the mango puree.
  3. Allow this mixture to cool to room temperature and pour the purée onto the cheesecake (as a second layer).
  4. Garnish the cake with fresh (tropical) fruits of your choice, while the top layer is still a bit liquid, and let it set in the refrigerator.
  5. Garnish with mint and/or desiccated coconut as desired.
Stuff to know
This recipe yields a 26 cm Ø springform cheesecake and provides 12 to 16 portions.
Make the cheesecake well in advance so that it has time to set.
This cheesecake is not baked in the oven but stiffens thanks to the gelatine.
It is possible to replace 400 gr cream cheese by an equal amount of ‘fromage frais’.