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Mango Cheesecake. And a request

Mango-faced monkey © Cookaroo
So this is birthday week. Not mine, the husband's. And it's a big birthday. Not big celebratory kinds, but big as in age kinds.

For over a month I have been harassing him about what he'd like for his birthday. Would he want a party? Something fun with family? Hang out with friends? And as most Taureans I know (I do know a LOT of them), he's being stubborn. Don't you dare throw me a surprise party. I don't want a present. I don't want to do anything. I might want to go out for dinner.

Aaaaaaaaarrrrrrrrrrrgggggggghhhhhhhh. He's really being a boor. And so difficult. So over the weekend, I told him to tell me exactly what cake he'd like for his birthday. As a non-chocolate fan, I didn't even expect him to say the C word. But nor did I expect what came next.

I want a fresh cream pineapple cake. Like you cut at office. Like you get in bakeries across Delhi. Like that is a mother to a pineapple pastry.

I said this before, and I am saying this again. Aaaaaaaaaaaaaaaaaarrrrrrrrrrrrrrrrrrrrrrggggggggggggghhhh. This is what I get for trying to bring some gourmet home. But as the dutiful wife that I am, fresh cream pineapple will be made.

And if anyone has some fool-proof recipes to share, I'm going to welcome that with open arms.  Meanwhile the recipe I am sharing with you is just as fool proof. And really delicious. As stupid as it sounds, make the cheesecake with tinned mango puree, you'll get an even flavour and a better texture. This is a tip from my friend Amrita, who makes a mean coffee cheesecake. 

All about the texture © Cookaroo
Mango Cheesecake Recipe - No bake version

Makes one 9-inch cake, serves 12 generous portions


For the crust:
160 gms digestive biscuits crushed (I used marie)
50 gms butter melted

 For the filling:
1 cup icing sugar 
200 gms cream cheese (I used kwark cheese)
400 ml whipping cream (I used Amul)
300 ml mango puree
4 tsp gelatin (if you’re using china grass make that 8 tsp)
¼ cup water

 For the Mango Glaze:
100 ml mango puree
2 tbsp water
1 tsp gelatin

 For the base
1. Put the digestive biscuits into a ziploc bag. Take a rolling pin and bash it to your hearts content. Or till nice and crumbly.
 2. Add melted butter to the biscuits. Mix well. Pat it down into a loose-bottom tin. (Springform is better)
 3. Put it in the freezer, while you go about making the filling.

 For the filling
1. In a small metallic bowl put the gelatin and water to bloom. Leave aside
 2. Meanwhile beat the cream cheese with sugar.
 3. Whip the cream. Fold in to the creamcheese mixture.
 4. Gently melt the gelatin. Strain and add to the mango puree and add that to the cheese mixture. Fold and incorporate well.
 5. Take the biscuit base out of the freezer. And pour in the mango mixture. Let the cheesecake set for 4 to 6 hours. 

 For the topping
1. Bloom 1 tsp of gelatin in water. Melt over a slow flame. Strain and add to the mango puree.
 2. Take the cheesecake out and pour this mix over the cheesecake. Let it sit for another 2 hours
 3. To serve, bathe a knife in warm water, and poke the cheesecakes on the sides. This will help loosen it from the sides. Open the springform and with additional mangoes on the side. 

Yellow! © Cookaroo
Meanwhile I'm sending this post to Sumee's Bon Vivant event since this is as fruity as it gets. 

Post a Comment


  1. How much gelatin is needed in gms?

    1. Each teaspoon is 5 gms. So for the cheesecake its 20 gms and for the glaze 5

  2. Looks yumm :-). Never made a pineapple cake, but will let you know if I come across a good recipe.

    1. Please do. I am really struggling with it

    2. http://www.cooks.com/rec/view/0,176,147171-242196,00.html



      Here are a few. Will keep looking :-)

    3. I saw i saw... venda... death is me

    4. Looks like I might have added to your confusion ;-)

  3. Superb Cheesecake..yummm!!!


  4. this recipe is amazing and features my favorite fruit - for such a short blogging time you have some varied recipes! - do check out my blog when you get a minute - http://gourmetglobal.blogspot.com

    1. I did and you are a blogging veteran :). Very nice blog. And thank you for the compliments

  5. nice post- I use a similar recipe- although i substitute quark with hung yoghurt- more easily available. I would suggest using alphonso mangoes- to get a very fresh and authentic flavour- quite worth it.

    1. Trade off isn't it Tanya? Hung curd vs Kwark. Fresh mangoes vs tinned? Truth is at Rs 1200 for 6 alphonsos, a cheesecake turns out really steep. (That's the price here in Delhi :))But to be fair, I use the same tinned fruits - alphonso pulp - that 90 per cent of the restaurants use in Delhi :)

  6. I use similar recipe for my cheesecake.. Well, I call it pie by putting in premade pie crust (like u did with biscuits) and serve without the crust, make more creamier version and call it mousse. :o). Mousse recipe is already on my blog.
    U know I haven't come across perfect pineapple cake recipe yet! Like the sweet chariot in B'lore.. Yummm.. Anyway, thnx for linking up dear. :o)

    1. I am trying, i am trying! I am in the middle of this pineapple cake business :) Nice job you're doing with your blog you're doing Sumee

  7. hey, i tried this recipe and it was a big hit....Thanks for the easy recipe. have you tried blueberry cheesecake?

    1. Thank you Anitta! I have made blueberry cheesecake several times but the baked variety. Would u like a recipe? If you send me your email, i'll ping it to you

  8. Did you make the kwark at home?

  9. hi.how can u weigh the china grass ??i know it sounds silly but nontheless do let me know how u use it instead of gelatin . thnx :) lovely recipe.cant wait to make it :)

  10. How do I alter this recipe to make it a strawberry cheesecake..