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.