Chilled No Bake Mango Cheesecake with Fresh Fruit

Processing fresh fruit puree into the cream cheese creates a soft texture for this Chilled No Bake Mango Cheesecake with Fresh Fruit. A bright Mango Jelly Topping seals each slice. You will refrigerate the dessert twice. The filling requires 3 hours before adding the jelly, followed by 12 hours of final cooling.

The mangoes

Gather three large ripe mangoes to prepare this dessert. Taking 1.4 lb (700 g) of fresh fruit flesh from two of them will create the 450 milliliters of puree required for your Cheesecake Filling as well as the Mango Jelly Topping. You will dice the remaining fruit to use as Garnish. Finding the Honey Gold variety ensures your cake gets a deep orange tint and a highly sweet taste. The Calypso type is also acceptable, even though it carries a less intense flavor. If fresh options are completely unavailable, you may easily use a store-bought mango puree instead.

The Cake Pan and Biscuit Crust

You must prepare the pan carefully to release the dessert intact. Turn the base of your 9-inch (22 cm) Cake Pan upside down before locking it into the outer ring. This removes the deep lip and makes sliding the finished dessert off the base much easier.

Line the bottom with baking paper. Leave the extra paper hanging out past the edges of the pan. You will use this overhang as handles later.

Press the Biscuit Crust firmly into the bottom of the pan only. Keep the sides of the tin bare so the Cheesecake Filling can touch the ring directly.

The gelatin

This dessert relies on powdered gelatin for a consistent setting strength. Do not use sheet gelatin. Sheet gelatin can fail to set the Cheesecake Filling properly.

Scatter the gelatin powder in a thin, even layer across a wide dish of cold tap water. Never dump the granules into the dish in one large mound, because the powder will form hard clumps. If you notice any tiny lumps after the mixture softens, press them into the edge of the container to break them apart, or simply pull them out by hand. Heat the bloomed gelatin in the microwave using short bursts and stir until the granules completely dissolve. Let the melted liquid cool for five minutes. Ensure the mixture stays entirely fluid before you blend it into the cream cheese.

The Cheesecake Filling

You need cream that is suitable for whipping, because pouring-only creams will not aerate properly. Blitzing the ingredients together in a large blending machine incorporates air into the Cheesecake Filling, which yields a soft, mousse-like texture.

Scoop out 0.75 cup of the smooth fruit puree and save it for the Mango Jelly Topping. Failing to hold back this portion leaves the jelly without a fruit base. If the blending machine holds less than 2.5 qt (2.5 L), puree the mango alone and move it to a large bowl. Next, blitz the cream cheese, whipping cream, superfine white sugar, and liquid gelatin mixture. Combine the dairy with the pureed fruit by whisking them thoroughly, and finally pour the Cheesecake Filling over the prepared Biscuit Crust.

The Mango Jelly Topping

Refrigerate the cheesecake for at least 3 hours before adding the jelly layer. The surface must be firm to support the liquid.

Mix the reserved mango puree with lemon juice and dissolved gelatin. Pour this liquid over your chilled cake. Tilt the pan gently to spread the topping evenly across the surface.

Chilling and serving

Refrigerate the assembled cheesecake for at least 12 hours to set the filling and the jelly completely.

Once firm, unclasp the outer ring. Use the overhanging baking paper handles to slide the chilled cheesecake onto a serving platter. Pull the paper out from underneath the crust carefully.

Make the Garnish just before serving. Whip the heavy cream, sugar, and vanilla extract until softly whipped. Swirl the cream around the top edges of the cake. Top the set cheesecake with the chopped fresh mango and passionfruit pulp.