Servings : Serves 8
FOURTH and final serving suggestion for this amazing cheesecake. This was my hubby’s favourite topping. Mango! It went sooo beautifully with the dessert!
You can even make these in small individual bowls and serve individually instead of having to slice one big cheesecake.
To see how the same cheesecake looks with different toppings so you may have an idea of the various options you can have for serving this yummy dessert, check these links:
Ingredients for Cheesecake
- 8 oz. cream cheese, at room temperature (1 package, about 250gm)
- 8 oz. COLD whipping cream (1 cup)
- 1 tsp. vanilla essence
- 1/4 cup grinded/caster sugar
- 1 tsp. lemon juice
Ingredients for Crust
- 150gm Digestive biscuits (about 13-15 pieces)
- 2 tbsp. cocoa powder
- 2 tbsp. powdered sugar
- 85gm melted butter
Ingredients for Mango Sauce
- 2 mangoes chopped or 1 can of mango slices
- 1/2 tsp. corn flour
- 1/2 cup water
- sugar to taste
Make sure you use a GOOD QUALITY thick cream cheese, like Philadelphia or DairyBelle. Spreads will not work for this recipe as they are too light in consistency.
Crush the digestives either in a plastic bag with a rolling pin or in a processor. Then add the cocoa powder and sugar, pulse or mix until combined. Add the melted butter and mix well.
Press in an 8″ spring form pan. Cover and chill the base in the refrigerator whilst you prepare the cheesecake filling.
Whip the cream until peaks form. Cover and refrigerate.
Add the sugar and lemon juice to the cream cheese. Mix well until the cream cheese no longer has any lumps and the sugar is completely dissolved. Do not rush past this stage, take your time. 🙂
Once the cream cheese is smooth smooth SMOOTH, get the whipped cream from the refrigerator and add it into the cream cheese. Add the vanilla. Now, using a whisk, mix the two until the mixture is smooth, stiff and thick. You can use an electric or hand mixer at this stage but be careful NOT to over-beat it as the whipping cream might curdle if you do that.
Pour the mixture onto the prepared crust, cover with cling film and allow to set, at least 5 hours but preferably overnight.
Now you can prepare the sauce.
For the Mango Sauce
Reserve a few slices of mango, chopped into small cubes. Mix the remaining mango, sugar and water in a pan and cook until the sugar dissolves and the mangoes are cooked.
Run the mixture in a blender until smooth and thick. Return it back into the pan, then add the reserved pieces of chopped mango.
Mix the corn flour in a bit of water and add it to the mango mixture and cook till it thickens slightly.
Make sure you cool the sauce completely before serving over your dessert.
LOVE your recipes. I am just 15 and enjoy Baking! Planning to make this mouth-watering cheesecake soon.!
Keep posting more and more recipes of cakes! 😀
hello… is it possible to make cream cheese at home?
Hi! I am sure it is possible but I personally have never tried to make it at home. I just buy the ready-made cream cheese.
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Thank you for the lovely recipes..really enjoying them. Keep up the
Just wanted to ask is it ok to omit the cocoa
from the biscuit base? Anything i can substitute it for?
My hubby allergic to chocs…
W/Salaam, thanks! The cocoa is optional, you can omit it.
AOA your recipes are really nice.I just want to ask you what r digestibles which you have used in this recipe?with what name can we buy it frm stores?
W/Salaam, DIGESTIVES not digestibles. It’s a type of biscuit and is known by that exact name.
Whenever I whip the whipping cream and leave it in the fridge, it leaves water. I always have to stir it well to get it in smooth shape. If I mix it this kind of whipped cream in the cream cheese, don’t you think it will become watery. Could you please tell me, what exactly I am doing wrong?
Hi, try a different brand of whipping cream and see if helps. It should not release any water at all. Could it be that you are over-whipping the cream? Try whipping it a little under what you normally do.
Assalamu Alaykum. I have made this cheese cake. Its the best cheese cake ever. All my friends also love it. Jazakallah. I just wanted to ask that whenever I make this cake the crust is always very hard and a bit bitter. I follow your recipe exactly. Is this how the crust is supposed to be or am doing something wrong. Please let me know if you have a recipe for a different crust.
Jazakallah so much sis.
W/Salaam, thank you for the lovely feedback! The crust should not be hard or bitter, could be the cocoa powder has a bitter after-taste? You can omit the cocoa or try a different brand (I use Cadbury’s Cocoa). 🙂
Hi fauzia..im luving yr recipes..brilliant work.i made yr mango cheesecake n it turned out betr than I expected..evry1 luvd n I sent a pic 2 my family jus 2 mke there mouth water..lol insha allah will be tryn more recipes out n will let u knw hw I get on..naida
Hi and thank you! Would love to see the pic too please, do email it to me on firstname.lastname@example.org. 🙂
Can we freeze left over cheesecake?
Yes you can, wrap it up well.
Yes you can, wrap it up well.
Hello. Can you use anything else to substitute with the whipping cream?
Assalam o alaikum fauzia.i want to make a layered cake with this cheese cake filling in centre.which type of cake will be best for top and bottom?
Or if this filling is not suitable then what type of cheeses filling will work best.
W/Salaam, you could try with the vanilla cake or pound cake recipe as both are strong enough to hold up the cheesecake filling.