This is a cheesecake of the non-bake variety. As you might know, I’m not a big fan of the thing but, were I asked to choose between a baked and a non-bake cheesecake, I would probably opt for the first. It is hard work and sometimes it involves a water bath, but the satisfaction and creaminess is second to none. Non-bake cheesecakes, however, have their advantages. First of all, no baking or cooking is involved at all (apart from melting the gelatine and the butter) and they can happily set during the night in the fridge, while you attend to more important business (i.e. sleeping).
This recipe also comes from the latest issue of the Yummy Magazine and, as usual, I have amended it to suit my taste. I didn’t want the cheesecake to be too sweet and it needed to be creamy enough, so I have reduced the amount of sugar required and increased the Greek yogurt instead. When it comes to the latter, I will never tire of saying that you need a very firm one. Not only does it account for a better texture in the end, but it also tastes better and is better suited to final result which need a firmer stand. Use ripe mangoes for this recipe, this will ensure they taste better and have a deeper colour. If you buy them unripe, just put them on your windowsill next to some bananas and they will be ready in less than a day.
Ingredients (for the cheesecake)
- 180g digestive biscuits
- 80g unsalted butter, melted
- 2 ripe mangoes
- 2 limes
- 4 gelatine leaves
- 300g cream cheese, at room temperature
- 200g Greek yogurt, at room temperature
- 3 tbsp icing sugar
Ingredients (for the mango sauce)
- 1 ripe mango
- 1/2 lime, juice only
- 2 tbsp icing sugar
- Line the bottom and the sides of a 20cm sprinform tin with clingfilm (or baking parchment, if you prefer).
- Put the biscuit in a plastic bag and crush them with a rolling pin (or your fists, it is a very good workout) until they are fine crumbs. Add to the melted butter and stir to combine. Press the now wet sand-like mixture into the bottom of the springform tin, making sure to distribute the biscuit crumbs in an even layer. Chill in the fridge while you prepare the filling.
- In the meantime, soak the gelatine leaves in a bowl of cold water.
- Peel and stone the mangoes, then whizz them in a food processor with the juice of the limes and the sugar until thoroughly combined and creamy. Set aside. In a bowl, combine the cream cheese and Greek yogurt. Mix well to obtain a smooth consistency, then add the processed mango.
- In a small saucepan, gently heat 4 tablespoons of water, then remove the gelatine, squeeze out the excess water and the leaves to the hot pan. Mix well to combine, then pour in the cheesecake mixture. Mix well.
- Pour the cheesecake mix onto the chilled biscuit base, then use a spatula to ensure the top is smooth. Refrigerate for at least 5 hours (or overnight).
- To make the mango sauce, peel and stone the mango, then process it with the lime juice and the sugar. Decant to a small jug and drizzle the slices of cheesecake before serving them. Enjoy!