Tuesday 6 February 2007

Mango Cheesecake

Hello...all my blogger friends who had given me support for coming to and from to visit this Tea-time Delight blog of mine. So sorry that that I had being neglected it for so long. After a long break, I had decided to try out those recipes that I had being piling up for testing.....Hope we can continue to share and exchange our Tea-time experience.

I saw this recipe from one of the library books that I had got hold. Immediately, I had marked out a few interesting and tempting recipes which I would like to try them out. First of all, I choose to try this Mango Cheesecake because I simply loves the taste and fragrant of Mango. This cheesecake is sort of light without those strong cheesy taste, it's also refreshing with the mango fragrant and consists of chewy and Q texture because of the Gelatine.

Ingredients For Biscuit Base:
120g Plain Digestive Biscuit, crushed
120g Salted Butter, melted
250g Philadelphia Cream Cheese
250ml Dairy Whipping Cream
2 Egg Yolks
160g Castor Sugar
150ml Full Cream Milk
1 Tablespoon Lemon Juice
2 1/2 Tablespoons Gelatine Powder
5 Tablespoons Of Water
2 Mangoes, peeled and diced

1. Combine the biscuit crumbs and melted butter while it is still hot and mix well.
2. Pour into a 8"(20cm) round spring form baking tin, press till firm and put into the fridge to chill for more than 1/2 hour.
3. Beat the cream cheese at medium speed until soft.
4. In another bowl, lightly beat dairy whipping cream at medium speed for 3 minutes then add it into the cream cheese mixture and beat till well combined.
5. Mixed gelatine powder and 5 tablespoons water and double boiled until dissolved then set aside.
6. Double-boil Egg yolks, caster sugar, milk and lemon juice until sugar dissolve(stir while double-boiling, because not to let it boiled).
7. Add in dissolved gelatine mixture into the egg mixture and stir till combine.
8. Pour the egg mixture into the cream cheese and beat well with a whisk. (don't worry if you see some lumpy cheese in the mixture it will not affect the texture)
9. Arrange the mango cubes onto the biscuit base and pour in cream cheese mixture. Put into the fridge and chill for at least 2 hours or over night.

a) I used 100ml Full Cream Milk + 50ml Fresh Mango Juice to enhance the Mango flavour.Posted by Picasa


  1. Hi Ellena,

    Can I check with u, what is "Dairy Whipping Cream". I am confused with all the different types I find at P.Huat- UHT, etc.
    What brand do u use and where can I get them?

    Cant wait to try this recipe!
    Soya Ng

  2. hi,
    just bump into ur website, by God's grace.
    Was looking for normal cheesecake, can i use this recipe without the mango...which ingredient i can add more to make it more cheesy..
    Thank God for this site, especially for a homemaker like me, without having to go through trial and error..
    Irene B.

  3. Hi Irene,

    Thanks for your compliments and hope that you will find something useful here. I am not sure what kind of normal cheesecake u are referring to...but if it for like the plain baked cheesecake from coffe bean then u can't use this recipe.

  4. Hi Ellena,
    im looking for one which i dont have to bake like this mango cheesecake except the only flavor is cheese, so I was wondering can i just use the above recipe and omit the mango.
    Irene B.

  5. Hi Irene,

    I am not so sure whether this will turn out well if you omit the mango cubes. But if you will to try, you can try to replace the whipped cream by thickening cream(so that it texture will be stronger) If you do try out this recipe, do let me know how is it.... :)

  6. Hi Elena,
    thanks, i will try and let you know. God has and will continue to glorify through you.

  7. Hi Irene,

    Thank you... Now i just pray and hope that the Lord will help me to solve the "BIG" problem that I am facing going to face... Hope under his gracious hand both me and my boy will be bless. :)

  8. "No problem is too big for him" Thats a promise He wants us to believe. Its too easy to believe but its difficult, so dont let that mind swirl you into confusion, just pray and keep praying to believe in this promise. Pray and ask to pray till you experience that lightness else you have not reach that stage of getting the presence of His Spirit. May I have the honor to keep you in prayer too.
    God is always always always there and be sure He will glorified through you,

  9. Hi Irene,

    Praise Lord!!! And i am so touch to see your kind comfort of words. I knew the Lord is around and He will open the door to our "problem". Like what u mention, no "Problem" is a "problem" to the Lord. In His Will all will be DONE and SOLVE.

    Lastly, thanks for including us in your prayer. I am glad to know a sister in Chirst like you. If you don't mind, do drop me an email at


    so that we can keep in touch. :)

    Regards & God Bless

  10. Hi Ellena,
    tried this cheesecake without the mango. Hubby find it nice except its too sweet and he does not like sweet tooth, its nice as its creamy enuff. Beside the sugar content, my cheesecake doesnt stick to the biscuit base. Tried ur jam too, its nice. My 2 plummet of strawberry only yield about 1 cup, maybe i cook too much.

  11. Hi Irene,

    Thanks for your feedback and glad that you like the cheesecake and strawberry jam despite that they are kind of sweet... :) Hope you see u around and hear from u again.

    Till then take care and God bless.


  12. Hi!

    Is it possible to omit the gelatine? What is its purpose anyway?


    1. Hi Jos,

      Since this is a non-bake cheesecake, the purpose of gleatine is to bind and harden the cake or else it will be gluey like paste instead of CAKE! Hope that help :)

  13. Hi Ellena,
    I am a baking-idiot, I just wanna know what u mean by double boil?



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Ellena (Cuisine Paradise)