Mango Berry Cheesecake

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Mango Berry Cheesecake

Ingredients

For the Base

  • 200 g digestive biscuits or graham crackers (crushed)
  • 100 g unsalted butter (melted)

For the Cheesecake Filling

  • 400 g cream cheese (room temperature)
  • 1 cup fresh cream or whipping cream
  • ¾ cup powdered sugar (adjust to taste)
  • 1 tsp vanilla essence
  • 1 tbsp lemon juice
  • 1 cup mango pulp (fresh or canned)

For the Berry Layer / Topping

  • 1½ cups mixed berries (strawberries, blueberries, raspberries)
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornflour + 2 tbsp water (slurry)

Optional Garnish

  • Fresh mango cubes
  • Fresh berries
  • Mint leaves

Method

Step 1: Prepare the Base

  1. Mix crushed biscuits with melted butter until well combined.
  2. Press firmly into the base of a springform pan or dessert dish.
  3. Refrigerate for 20–30 minutes to set.

Step 2: Make the Berry Compote

  1. In a saucepan, add berries, sugar, and lemon juice.
  2. Cook on medium heat until berries soften.
  3. Add cornflour slurry and stir until thickened.
  4. Cool completely and set aside.

Step 3: Prepare the Cheesecake Filling

  1. Beat cream cheese until smooth.
  2. Add powdered sugar and vanilla; mix well.
  3. Fold in fresh cream gently until creamy.
  4. Divide mixture into two portions.
  5. Mix mango pulp into one portion.

Step 4: Assemble the Cheesecake

  1. Spread the plain cheesecake layer over the chilled base.
  2. Add mango cheesecake layer on top.
  3. Swirl gently with a toothpick for a marble effect (optional).
  4. Spoon cooled berry compote on top.

Step 5: Chill

  • Refrigerate for 4–6 hours or overnight until fully set.

Serving Tips

  • Slice with a warm knife for clean cuts.
  • Best served chilled.
  • Keeps well in the refrigerator for up to 3 days.

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