Mango Bite Cheesecake
This Mango Bite Cheesecake will take you back to your childhood in India! Made with a classic Indian candy, this cheesecake is sweet and sour, and absolutely delicious. It's super simple to make and will bring in a punch of nostalgia with it. Best part? It's a no-bake dessert!
Equipment
- 7” springform pan
- Blender
- Baking paper
Ingredients
Biscuit Base
- 200 grams digestive biscuit blended into a fine powder
- 20 grams white granulated sugar
- 1/2 tsp salt
- 100 grams melted butter
Cheesecake Layer
- 530 grams cream cheese
- 180 grams Mango Bite candies blended into a fine powder
- 1/2 tsp salt
- 45 grams sour cream can substitute with more cream cheese
- 1/2 tsp vanilla essence
- 250 ml heavy whipping cream
Jelly Topping
- 15 grams gelatin powder
- 75 ml ice-cold water for blooming the gelatin
- 500 ml water for heating
- 150 grams Mango Bite candy
Instructions
Biscuit Base
- Prepare a springform pan by covering the base and sides with baking paper.
- Add the powdered digestive biscuits, sugar, and salt in a bowl and mix until combined. Add the melted butter and mix again until you have a wet sand-like mixture that holds its shape.200 grams digestive biscuit, 20 grams white granulated sugar, 1/2 tsp salt, 100 grams melted butter
- Transfer the biscuit base in a springform pan and create your base by pushing the mixture to the bottom. Make sure you pack the base as tightly as possible and don’t leave any holes. I recommend using anything with a flat surface like a measuring cup to push it down. This ensure that the crust does not break apart while cutting. Let the crust chill for 15-20 minutes while you prepare the cheesecake layer.
Cheesecake Layer
- Add the softened cream cheese, Mango Bite powder, and salt, and mix on med-high speed it until everything is well combined. Make sure that the Mango Bite powder is properly incorporated in the cream cheese by rubbing the mix between your fingers and beat until you don’t feel any grains and the mixture is completely smooth.530 grams cream cheese, 180 grams Mango Bite candies, 1/2 tsp salt
- Add sour cream and vanilla essence and mix for 2-3 minutes on med-high speed until everything is well combined. Make sure your mixture is completely smooth and has no lumps.45 grams sour cream, 1/2 tsp vanilla essence
- In a separate bowl, add the heavy whipping cream and whisk until it reaches medium peaks.250 ml heavy whipping cream
- Gently fold in the whipped cream into the cheesecake layer in with a silicone spatula in three intervals. Make sure you’re folding the cream in gently, you don’t want to knock any air off the batter. The whipped cream is what helps give the cheesecake a firm structure, so if you mix it too vigorously, you will end up with a loose cheesecake layer that will not set properly.
- Once it’s combined, transfer the cheesecake layer to the biscuit base and let it set while you make the jelly topping.
Jelly Topping
- Bloom the gelatin: Sprinkle the gelatin powder on ice-cold water, and mix until slightly dissolved, then let it set in the fridge for 15 minutes.15 grams gelatin powder, 75 ml ice-cold water
- Place the Mango Bite candies in a heat-proof bowl and pour the boiling water on top of them. Let them sit for a while until the candies have melted completely, whisking every few minutes, then add the bloomed gelatin and whisk until everything is dissolved and well combined150 grams Mango Bite candy, 500 ml water
- Let the mixture cool down to room temperature, then slowly pour it over the cheesecake layer. If you pour it while it’s still hot, it will melt the cheesecake layer.
- Let the cake chill in the fridge for 4-6 hours or overnight until it is completely set. Remove it from the springform pan and serve cold.
Notes
Storage:
This cheesecake can be stored in the fridge in an airtight container for up to 3 days.
Make Ahead:
The cheesecake can be made a night before serving.
Tips & Tricks:
- For the biscuit base, make sure the digestive biscuits have been blended to a fine powder with no chunks.
- Press down the biscuit base tightly and evenly in the springform pan using a flat cup or measuring spoon.
- When mixing the cream cheese with the Mango Bite powder, make sure to check if the powder is well combined with the cheese by rubbing it between your fingers. The mixture should feel smooth and not grainy.
- Whip the whipping cream to medium peaks and not full/stiff peaks. This is because the cream has to be further mixed into the cream cheese layer. If it is whipped to stiff peaks at this step, it may over mix and split in the final mixing step.
- Make sure you fold the whipped cream into the cheesecake layer gently so that you can retain as much airiness and stability of the cream as possible. The whipped cream provides the cheesecake layer to stability to set properly without collapsing; if you knock the air out of it, the cheesecake may not set properly.
- For making the jello mixture, you can also blend the Mango Bite candies into a fine powder to help them dissolve in the hot water easily or melt it on the stove with the water to save time.
- Make sure the jello layer cools down to room temperature before you pour it on top of the cheesecake layer or it may melt the cream.
- Pour the jello layer gently from a close distance to avoid any splashing of the cheesecake layer.
- Let the cheesecake chill for at least 6-8 hours, ideally overnight, before removing it from the pan.
- To release the cheesecake from the pan easily, gently blow torch the sides of the pan (do not apply too much heat or the cheesecake will melt), before opening the pan.