Tropical Cheesecake
Category: Desserts
Servings: 10
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
A delightful tropical twist on the classic cheesecake, this recipe combines creamy cheese with fresh mango and pineapple for a truly exotic flavor. Perfect for a summer gathering or whenever you want to treat yourself to something sweet and refreshing.
Ingredients:
For the Base:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 180g |
| Butter | 100g |
| Brown Sugar | 20g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (Philadelphia) | 480g |
| Mango (peeled and chopped) | 100g |
| Pineapple (peeled and chopped) | 100g |
| Icing Sugar | 120g |
| Heavy Cream (liquid) | 100g |
| Gelatin Sheets | 15g |
| Pineapple Juice | 200ml |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Mango (peeled and chopped) | 100g |
| Pineapple (peeled and chopped) | 100g |
| Gelatin Sheets | 15g |
| Heavy Cream (liquid) | 100ml |
| Pineapple (1 whole) | 1 |
Instructions:
1. Preparing the Base:
Start by preparing the biscuit base. Place the digestive biscuits into a food processor or blender and pulse until finely crushed. Add the brown sugar to the crushed biscuits and mix them together.
Next, melt the butter in a small saucepan over low heat. Once the butter has melted, combine it with the biscuit mixture in a bowl. Stir well until the crumbs are evenly coated.
Press the mixture firmly into the base of a springform cake tin to form an even layer. Chill in the refrigerator for at least 30 minutes (or in the freezer for about 10 minutes if you’re short on time).
2. Preparing the Filling:
While the base is chilling, move on to the filling. Peel and chop the mango and pineapple into small pieces. Set aside.
In a stand mixer or using a hand mixer, beat the cream cheese until smooth. Gradually add the icing sugar and continue to mix until fully incorporated.
Soak the gelatin sheets in cold water for 10 minutes, then gently squeeze out the excess water. Dissolve the gelatin in 2 tablespoons of warm heavy cream, stirring until fully dissolved. Add this mixture into the cream cheese mixture and blend well.
Once the base has firmed up, spread the cream cheese filling over it, smoothing the top with a spatula. Allow the cheesecake to set in the fridge for at least 4 hours to firm up.
3. Preparing the Fruit Gelatin Topping:
To prepare the fruit topping, soak the remaining gelatin sheets in cold water for 10 minutes, then squeeze out the excess water. Set aside.
Place 100g of chopped pineapple and 100g of chopped mango into a blender or food processor and blend until smooth. Pass the mixture through a fine sieve to remove any pulp or fibers.
Pour the fruit mixture into a small saucepan and bring to a gentle simmer over low heat for about 5 minutes. Remove from the heat and stir in the gelatin until fully dissolved.
Allow the fruit mixture to cool to room temperature.
4. Assembling the Cheesecake:
Once the cheesecake has fully set in the fridge, pour the cooled fruit gelatin topping over the surface of the cheesecake. Spread it evenly to cover the entire surface.
Return the cheesecake to the fridge to set for another 30 minutes or until the gelatin is firm.
5. Serving:
Before serving, garnish with whipped cream and small cubes of fresh pineapple for an added tropical touch. Transfer the cheesecake to a serving platter and slice into pieces.
Serve chilled, and enjoy the tropical flavors in every bite!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 3g |
| Carbohydrates | 35g |
| Fat | 17g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sugars | 23g |
| Sodium | 150mg |
This Tropical Cheesecake is a burst of fruity goodness, perfect for any occasion. The rich cream cheese filling paired with the bright flavors of pineapple and mango creates a truly refreshing dessert. Its no-bake, chilled nature makes it a simple yet indulgent treat that everyone will love!
