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Mango And Lime Cheesecake recipe with your friends or colleagues!

Mango And Lime Cheesecake

The best part about this creamy mango and lime cheesecake is that it doesn’t require you to turn on the oven. Read below how to make it and get ready to enjoy a fresh dessert in the summer heat.

Equipment 

Ingredients 

Biscuit as base

  • 150 g digestive biscuits
  • 100 g melted butter

Solid foam cheese foam

  • 10 g gelatina sheets
  • 125 ml cold water
  • 450 g cream cheese
  • 100 g caster sugar
  • 300 ml whipping cream
  • 300 ml mango juice

Mango Jelly

  • 200 ml mango juice
  • 1 gelatin sheet
  • 15 ml lemon juice

Ginger and Passion Fruit Chantilly

  • 300 ml cream
  • 80 g icing sugar
  • 15 ml ginger juice

Directions

Biscuit as base

  1. Using a 20 cm cheesecake mould, grease it with butter and line some parchment paper on the bottom.
  2. Blend the crackers in a food processor with the butter. Pour into the mould and press down with a spatula to spread evenly.

Solid foam cheese foam

  1. Hydrate the gelatin sheets in water. Strain and melt in microwave for 15 seconds.
  2. In a food processor add the cream cheese, cream, sugar, gelatin and mango juice, blend maximum speed until uniform.
  3. Add in the siphon and charge with 10 bars. Place in the fridge for 30 minutes, and place the mango foam on top of the cookies base.
  4. Take it to the freezer to speed up the gelling process for 2 hours.

Mango Jelly

  1. Hydrate the gelatin sheets in water. Strain and melt in microwave for 15 seconds.
  2. Mix with the mango juice and lemon juice. Place on top of the cheesecake.

Ginger and Passion Fruit Chantilly

  1. Mix all the ingredients with the hand blender. Add in the siphon and charge with 12 bars.
  2. Place in the fridge for 30 minutes or until serving.

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