Mango Cheesecake by @millsandbuns

20 min

2 servings

🍪

45 g

Biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🍬

15 g

Icing sugar

🍫

40 g

White chocolate

🥭

40 g

Mango purée

🥛

40 g

Whipped cream

🥭

30 g

Fresh mango slices

  1. Melt
    • melted butter

    Melt the 15 g butter in a microwave-safe bowl, using short bursts and stirring between bursts.

  2. Combine
    • crushed biscuits
    • melted butter

    Combine the 45 g crushed biscuits with the melted butter until the crumbs are evenly moistened.

  3. Press
    • crushed biscuits
    • melted butter

    Press the biscuit mixture firmly into the base of the 4-inch springform pan to form an even crust.

  4. Whisk
    • cream cheese
    • icing sugar

    Whisk the 70 g cream cheese with the 15 g icing sugar until the mixture is smooth.

  5. Stir
    • melted white chocolate
    • cream cheese
    • icing sugar

    Stir the 40 g melted white chocolate into the cream cheese mixture until fully combined.

  6. Whisk
    • mango purée

    Whisk in the 40 g mango purée until the cheesecake filling is smooth and evenly colored.

  7. Fold
    • whipped cream
    • Mango purée

    Gently fold the 40 g whipped cream into the mango filling, stopping once no white streaks remain.

  8. Transfer
    • crushed biscuits
    • melted butter
    • cream cheese

    Transfer the filling over the biscuit crust and smooth the surface.

  9. Refrigerate

    Refrigerate the cheesecake for 180 to 240 minutes, until the filling is firm and set.

  10. Top
    • fresh mango slices

    Top the chilled cheesecake with 30 g fresh mango slices before serving.

Mango Cheesecake by @millsandbuns

20 min

2 servings

🍪

45 g

Biscuits

🧈

15 g

Butter

🧀

70 g

Cream cheese

🍬

15 g

Icing sugar

🍫

40 g

White chocolate

🥭

40 g

Mango purée

🥛

40 g

Whipped cream

🥭

30 g

Fresh mango slices

Preparation Steps

  1. Step 1/10

    Melt the 15 g butter in a microwave-safe bowl, using short bursts and stirring between bursts.

    🧈melted butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/10

    Combine the 45 g crushed biscuits with the melted butter until the crumbs are evenly moistened.

    🍪crushed biscuits
    🧈melted butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/10

    Press the biscuit mixture firmly into the base of the 4-inch springform pan to form an even crust.

    🍪crushed biscuits
    🧈melted butter
    🍳4-inch springform pan
    🥄spoon

  4. Step 4/10

    Whisk the 70 g cream cheese with the 15 g icing sugar until the mixture is smooth.

    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Stir the 40 g melted white chocolate into the cream cheese mixture until fully combined.

    🍫melted white chocolate
    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Whisk in the 40 g mango purée until the cheesecake filling is smooth and evenly colored.

    🥭mango purée
    🥣mixing bowl
    🥄whisk

  7. Step 7/10

    Gently fold the 40 g whipped cream into the mango filling, stopping once no white streaks remain.

    🥛whipped cream
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the filling over the biscuit crust and smooth the surface.

    🍪crushed biscuits
    🧈melted butter
    🧀cream cheese
    🍬icing sugar
    🍫melted white chocolate
    🥭mango purée
    🥛whipped cream
    🍳4-inch springform pan
    🥄rubber spatula

  9. Step 9/10

    Refrigerate the cheesecake for 180 to 240 minutes, until the filling is firm and set.

    🍳4-inch springform pan

  10. Step 10/10

    Top the chilled cheesecake with 30 g fresh mango slices before serving.

    🥭fresh mango slices
    🍳4-inch springform pan

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Fruit

Ingredients

Biscuits, Butter, Cream cheese, Icing sugar, White chocolate, Mango purée, Whipped cream, Fresh mango slices

Notes

Biscuits (crushed), Butter (melted), White chocolate (melted), Fresh mango slices (to top)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

500 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 46g, Sugars: 37g, Fat: 32g, Saturated fat: 20g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 180mg, Sodium: 230mg, Iron: 1mg

Vitamins

Vitamin A: 240µg, Vitamin C: 12mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

4-inch springform pan, mixing bowl, whisk, rubber spatula, measuring scale, spoon

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Afternoon tea, Birthday, Dinner party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Velvety, Crumbly, Soft, Chilled

Flavors

Mango, Tropical, Sweet, Tangy, Creamy, Milky, White chocolate

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Add fresh mango topping shortly before serving when possible), freezer : 30 days (Freeze without fresh mango topping,Wrap tightly or use an airtight freezer-safe container,Thaw overnight in the refrigerator)