1 1/4cupgraham cracker, digestive biscuit or oat cookie crumbs150g
4tablespoonbutter, melted60g
1/4teaspooncinnamon powder (optional)
For the cheesecake:
1cupheavy cream (whipping cream)250ml
2cupssoftened cream cheese16 oz, 450 g
1/2cupsugar100g
1 1/2cupmango puree (from a can)375ml
3tablespoonsour cream or labneh40g
1teaspoonlemon juice
1/2teaspoonvanilla extract
For topping:
1/4cupextra mango puree65g
fresh cubed mango, optional (I didn't use any)
Instructions
For the biscuit base:
Mix together biscuit crumbs, melted butter, and cinnamon with a fork until all the crumbs are evenly moistened. Pack this mixture firmly into the base of an 8x8 inch square pan, a 9 inch springform pan, or in individual jars, whichever you are using. Freeze for 10 minutes or until firmly set.
For the cheesecake:
In an electric mixer with the whisk attachment, beat the heavy cream on medium high speed or until stiff peaks form. Set aside.
In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Beat for 2-3 minutes until well combined and smooth.
Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top, and if desired top with fresh mango.
Refrigerate for at least 3-4 hours, or preferably overnight. Enjoy!
Video
Notes
Storing/Make Ahead/Freezing Instructions: This mango cheesecake can be made stored for up to 5 days in the fridge. You can make the base at least a few days in advance, refrigerate and make the filling the night before you are ready to serve. To freeze the cheesecake, you can either freeze the entire cheesecake once it has set in the fridge, or freeze the individual jars. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.Other Notes:You can of course use homemade mango puree if you happen to have that on hand.Make sure that the cream cheese and sour cream are at room temperature before mixing so that you get lump free cheesecake. However, the heavy cream should be cold in order to form peaks. Make sure you get the cream whipped enough to form stiff peaks as this is what sets the cheesecake since this is a gelatin free recipe.If you have enough time to chill this overnight, that is definitely preferable.