Vardaan Marwah, who I recruited to lead my kitchen team at The House of Celeste, came up with this mango cheesecake recipe. It’s not exactly a cheesecake, but it’s a chilled dessert that we call a cheesecake in India. It’s light and fluffy, more mousse than cake, with less cheesiness and more air. It works well in the Indian summer. It honors the mango without filling the stomach with a heavy dessert. It has a personality as well as appearances. Make this for your family and friends, and they will be overjoyed. If you’re looking for a real slice of Mango Cheesecake, fly to New York City and hail a yellow cab to Junior’s.
Ingredients
- For biscuit base
- 1 digestive biscuits package
- 30 g butter (salted)
For filling
- Mango pulp (100 gm)
- Cream cheese (100 g)
- Whipped cream (100 g)
- White chocolate, 50 g
- powdered sugar (40 g)
How to make Mango Cheesecake
- In a food processor, blitz the biscuit into small crumbs. Blitz in the butter until smooth.
- Pour into the prepared cake pan and firmly push back.
- Preheat the oven to 180°C and bake for 7-8 minutes.
- Mix the powdered sugar and cream cheese in a mixing bowl until there are no lumps. Mango pulp should be spooned in.
- White chocolate should be melted and added to the above mixture.
- Whip the cream until it forms medium-firm peaks, then fold it into the above mixture.
- Chill for 4-6 hours after pouring the batter into the prepared cake pan.
- Serve with new mangoes as a garnish.
