Mango Cheesecake Recipe

This mango cheesecake features three layers: a sponge cake base, a rich cream cheese filling, and a fresh mango gelee topping. Perfect for mango lovers!

Ingredients

First Layer: Sponge Cake Base

1 cup all-purpose flour

1 tsp baking powder

1/8 tsp salt

¼ cup butter, at room temperature

1/3 cup granulated sugar

1 egg

½ tsp vanilla essence

¼ cup milk

½ tsp grated lemon zest

Second Layer: Cheesecake Filling

100 g cream cheese (e.g., Kiri Cream Cheese)

1 sachet Dream Whip powder

250 ml thick cream (e.g., KDD thick cream)

1 packet mango jelly (80 g)

Third Layer: Mango Gelee

1 cup fresh or frozen Alphonso mango pulp (at room temperature)

1 tsp gelatin

Decoration

Chocolate and mint leaves (optional)

Instructions

First Layer: Sponge Cake Base

Preheat the Oven: Set the oven to 350°F (180°C). Butter or spray a jelly roll pan with nonstick spray.

Prepare the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.

Cream the Butter and Sugar: In another bowl, use an electric mixer to beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat well. Scrape down the sides of the bowl.

Mix the Wet Ingredients: Add the vanilla essence and lemon zest. On low speed, alternately add the flour mixture and milk in three additions, beginning and ending with flour.

Bake the Cake: Spread the batter into the prepared pan, smoothing the top. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

Cool and Cut the Cake: Let the cake cool for 10 minutes, then remove it from the pan to cool completely. Cut rounds to fit your cake rings.

Second Layer: Cheesecake Filling

Prepare the Mango Jelly: Mix the mango jelly according to the package instructions. Let it cool to room temperature.

Blend the Filling: In a blender, beat together the cream cheese, Dream Whip powder, thick cream, and mango jelly mixture until smooth and well combined.

Assemble: Pour the cheesecake filling evenly over the sponge cake layer in the cake rings.

Refrigerate: Place the assembled cake in the fridge until the filling sets.

Third Layer: Mango Gelee

Soak Gelatin: In a bowl, soak gelatin in the mango pulp for 10 minutes.

Dissolve Gelatin: Microwave the mixture for 30 seconds, then stir until the gelatin is fully dissolved.

Top the Cheesecake: Once the mixture has cooled, carefully spoon it over the cheesecake filling.

Chill: Refrigerate until fully set.

Decoration

Decorate the top with chocolate and mint leaves as desired.

Enjoy your delicious Mango Cheesecake! This layered dessert is sure to be a hit at any gathering.