Nigella Mango Cheesecake

Nigella Mango Cheesecake 

This delicious Nigella Mango Cheesecake is a creamy and tropical no-bake dessert, perfect for any occasion. With a buttery graham cracker crust, a luscious mango-infused filling, and a vibrant mango topping, it’s both refreshing and indulgent. Simple to make and full of flavor, it’s an irresistible treat for mango lovers everywhere!

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🧡Why You’ll Love This Mango Cheesecake Recipe:

  • Tropical Paradise on Your Plate: Dive into a slice of paradise with the tropical flavors of mango infused in every creamy bite.
  • Creamy Dreamy Delight: Experience the creamy texture that melts in your mouth, making each spoonful a delightful experience.
  • Refreshing Indulgence: Refresh your taste buds with a dessert that’s as refreshing as a cool breeze on a hot summer day.

❓What Is Nigella Mango Cheesecake Recipe?

Nigella Mango Cheesecake Recipe is a delectable dessert crafted with graham crackers, cream cheese, mango puree, sugar, and lime juice, resulting in a luscious treat.

Nigella Mango Cheesecake 
Nigella Mango Cheesecake 

🥭 Nigella Mango Cheesecake Ingredients

For the Crust:

  • 1 sleeve graham crackers (about 9 crackers/136g)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted (70g)

For the Cheesecake Filling:

  • 2 (.25-ounce/7g) packages of gelatin powder
  • ⅓ cup cold water (80ml)
  • 3 (8-ounce/226g) blocks of cream cheese at room temperature
  • 2 cups mango puree (from about 3 mangos/ see Notes) (480ml/478g)
  • 1 cup granulated sugar (200g)
  • 1 tablespoon lime juice

For the Topping:

  • 1 teaspoon gelatin powder
  • ¼ cup cold water (60ml)
  • 1 cup mango puree (240ml/239g)
  • 1 tablespoon lime juice

🥮 How To Make Nigella Mango Cheesecake 

For the Crust:

  1. Crush graham crackers with sugar in a food processor until fine.
  2. Mix melted butter until it feels like wet sand.
  3. Press mixture into a 9-inch springform pan.
  4. Freeze while making the filling.

For the Cheesecake Filling:

  1. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
  2. Microwave gelatin in short bursts until melted, then cool for 5 minutes.
  3. Beat cream cheese, mango puree, sugar, and lime juice until smooth.
  4. Slowly add melted gelatin while mixing at on low speed.
  5. Pour filling into chilled crust and chill for 4 hours until set.

For the Topping:

  1. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
  2. Warm mango puree and lime juice in a saucepan over medium-low heat.
  3. Whisk in hydrated gelatin until dissolved, then let cool for 10 minutes.
  4. Carefully pour topping over chilled cheesecake filling and refrigerate until set for 2 hours or overnight.
  5. Optionally, add more fresh mango before serving.
  6. Serve with a spoonful of whipped cream, some chopped parsley, and cooked chestnuts. You can use vegetable broth instead of chicken broth.

💭 Recipe Tips:

  • Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing to achieve a smooth filling.
  • Proper Gelatin Hydration: Let gelatin sit in cold water for 5 minutes to properly hydrate before use.
  • Graham Cracker Consistency: Crush graham crackers into fine crumbs for a cohesive crust texture.
Nigella Mango Cheesecake 
Nigella Mango Cheesecake 

🍨 What To Serve With Mango Cheesecake?

Serve Mango Cheesecake with whipped cream, chopped nuts, fresh mango slices, mint leaves, raspberry coulis, toasted coconut flakes, vanilla ice cream, caramel sauce, chocolate shavings, and kiwi slices.

🎚 How To Store Leftovers Mango Cheesecake?

  • In the fridge: Store leftovers Mango Cheesecake in an airtight container in the refrigerator for 4 days.
  • In the freezer: Wrap leftovers Mango Cheesecake slices tightly in plastic wrap and aluminum foil, then store in a freezer bag for 3 months.

🚫 Can I Reheat Leftovers Mango Cheesecake?

It’s not necessary to reheat leftover Mango Cheesecake, as it’s best enjoyed chilled straight from the fridge for maximum flavor and texture.

FAQ’S:

Can I Use Canned Mango Pulp Instead Of Fresh Mangoes?

Yes, you can use canned mango pulp as a convenient alternative to fresh mangoes. Just ensure it’s of good quality and adjust the sweetness according to taste.

How Can I Prevent Cracks In My Cheesecake?

To prevent cracks, avoid overmixing the filling, bake the cheesecake in a water bath to create a moist environment, and cool it gradually to room temperature before refrigerating.

What Should I Do If My Cheesecake Is Too Soft?

If your cheesecake is too soft, it may not have set properly. Make sure to chill it for the recommended time before serving. If it’s still too soft, freeze it for a short while to firm up.

What Should I Do If My Cheesecake Sticks To The Pan?

If your cheesecake sticks to the pan, run a knife around the edges to loosen it before removing the sides of the springform pan.

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Nigella Mango Cheesecake Nutrition Facts:

  • Calories: 606
  • Fats: 38g
  • Saturated fats: 16g
  • Trans fats: 0.2g
  • Cholesterol: 137mg
  • Sodium: 434mg
  • Carbs: 62g
  • Net carbs: 57g
  • Fiber: 5g
  • Sugar: 22g
  • Protein: 16g

Nigella Mango Cheesecake

Difficulty:BeginnerPrep time: 30 minutesCook time:6 hours Rest time: minutesTotal time:6 hours 30 minutesServings:12 servingsCalories:606 kcal Best Season:Suitable throughout the year

Description

Nigella Mango Cheesecake Recipe is made with graham crackers, cream cheese, mango puree, and lime juice. This tropical delight requires 6 hours and 30 minutes to prepare and serves 8.

Ingredients

    For the Crust:

  • For the Cheesecake Filling:

  • For the Topping:

Instructions

    For the Crust:

  1. Crush graham crackers with sugar in a food processor until fine.
  2. Mix melted butter until it feels like wet sand.
  3. Press mixture into a 9-inch springform pan.
  4. Freeze while making the filling.
  5. For the Cheesecake Filling:

  6. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
  7. Microwave gelatin in short bursts until melted, then cool for 5 minutes.
  8. Beat cream cheese, mango puree, sugar, and lime juice until smooth.
  9. Slowly add melted gelatin while mixing at on low speed.
  10. Pour filling into chilled crust and chill for 4 hours until set.
  11. For the Topping:

  12. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
  13. Warm mango puree and lime juice in a saucepan over medium-low heat.
  14. Whisk in hydrated gelatin until dissolved, then let cool for 10 minutes.
  15. Carefully pour topping over chilled cheesecake filling and refrigerate until set for 2 hours or overnight.
  16. Optionally, add more fresh mango before serving.

Notes

  • Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing to achieve a smooth filling.
    Proper Gelatin Hydration: Let gelatin sit in cold water for 5 minutes to properly hydrate before use.
    Graham Cracker Consistency: Crush graham crackers into fine crumbs for a cohesive crust texture.
Keywords:Nigella Mango Cheesecake

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