Mango Cheesecake

Hi guys!

We’ve had some awesome Summer like weather last week. The sun wasn’t always there but it sure was hot here in Belgium. Perfect for a light, fresh and fruity dessert: Mango Cheesecake!

You may want to set a slice aside for yourself because once you show this cheesecake to your guests, it will be gone in no time! Like no more then 5 minutes. For real.

This yummy Mango Cheesecake is the perfect dessert for a Summer’s day because it’s not too sweet and perfectly light and fresh. Hmmmm 😉

What we need:

• shortcrust pastry (I used the leftover dough from my Strawberry and Rice Pies)
• 350g cream cheese
• 200ml cream (to whip)
• 8 sheets of gelatine
• 100g sugar
• 1 bag of vanilla sugar (+- 8g)
• 2 mangoes
• 50ml water
• 1 tablespoon sugar
• spring cake tin

How to:

1. Preheat the oven at 180°C.
2. Roll out the dough with enough flour on your kitchen countertop.
3. Place parshment paper on top of the dough and put baking pearls on top.
4. Bake the dough for about 15 minutes.
5. Set aside to cool.
6. Mix together cream cheese, sugar and vanilla sugar.
7. Soak 6 sheets of gelatine in cold water.
8. Squeeze the water out.
9. Heat a little bit of water (you can use the microwave) and put the squeezed gelatine in it. Stir until it’s fully absorbed. Not working? Try 20 seconds in the microwave.
10. Add the gelatine to the cream cheese mixture. Make sure it is all mixed together.
11. Whip up the cream.
12. Blend the cream with the cream cheese mixture to one smooth mixture.
13. Spread on top of the dough and set aside in the fridge.
14. Puree the mangoes.
15. Put the puree, 50 ml of water and 1 tablespoon of sugar in a saucepan to heat a little.
16. Soak 2 sheets of gelatine in cold water.
17. Squeeze the gelatine and add it to the puree mixture.
18. Mix it all together.
19. Poor the puree over the cheesecake and chill for at least 4 hours in the fridge before serving.

I absolutely loved this Mango Cheesecake and I’ll definitely be making this again this Summer 🙂

Have a delicious day ❤
xxx Sarah

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