Mango cheesecake is a luxurious dessert as it puts together the creamy richness of a traditional cheesecake and the vibrant, tropical flavour of ripe mangoes, thereby making it something incredibly refreshing and indulgent to enjoy during summer parties and other celebrative occasions. The Mango cheesecake recipe is creamy and deliciously refreshing. The basis of the cheesecake is often started with a buttery biscuit crust. It is made from crushed digestive biscuits or graham crackers, mixed in with melted butter, giving it a crunchy texture that will perfectly contrast with the smoothness of the filling in a cheesecake. Sugar and whipped cream make the filling thin and frothy. What makes mango cheesecake unique, though, is incorporating fresh mango puree into it and helping give it a burst of fruity sweetness and a appetizing golden hue. Such recipes might include layers of mango puree swirled into the cheesecake or even a topping of fresh mango slices for added visual appeal. This cheesecake comes both in baked and no-baked versions, and the no-baked version is even creamier and more decadent. Chilled until set, mango cheesecake is to be consumed chilled. The recipe of mango cheesecake is easy and delightful. Thus, it is a perfect dessert for very warm days. Whether savoured on some special occasion or as a sweet ending to a casual meal, mango cheesecake is usually crowd-pleasing. In any case, the creamy, fruity flavour also combined with a very satisfying crust makes this dessert hard to resist. With each bite, you can savour the taste of summer, which is why this is one of the perfect choices for mango lovers everywhere.

• 500 gms cream cheese
• 200 gms digestive biscuit
• Ice cream
• Bura
• 100 gms unsalted butter
• 2 mango
• 1 tsp vanilla extract

• Preparing a delicious mango cheesecake starts with a biscuit base. Grab a mixing bowl and combine 200 gms of crushed digestive biscuits with 100 gms of melted unsalted butter.
• The butter acts as a binder to the crumbs from the biscuits and adds richness to the crust. Mix well so that all the crumbs are covered by butter.
• Grease an 8-inch springform pan lightly so that the cheesecake is going to pop out of it later quite easily. Then, press the biscuit mixture firmly to the base of the pan. Create an even layer. It's a crucial step because this is going to constitute the bottom of your cheesecake.
• Once the base is ready, place the pan in the refrigerator for about 30 minutes. This chilling time can cause the butter to set slightly while working on the dough so that it holds the crust's shape once you add the filling.
• You can make the cream cheese filling when the base is in the refrigerator. In one bowl, blend 500 gms of softened cream cheese, 200 gms of powdered sugar, and one teaspoon of vanilla extract.
• Using an electric mixer, combine the latter ingredients until they form smooth and creamy mixtures. The powdered sugar sweetens the filling, while the vanilla adds a lovely aromatic note. Ensure that there are no lumps in the mix for a silky texture.
• Whip 200 ml of heavy cream in another bowl until soft peaks are formed. This is critical as the whipped cream will introduce lightness and airiness into the mango cheesecake filling. Avoid over-whipping, as the cream must be soft enough to fold gently into the cream cheese mixture.
• Once you've whipped your cream to the correct stage, gently fold it into the cream cheese mixture. Using a spatula, gently fold the two mixtures. Folding in should be gentle for the whipped cream to retain the volume.
• This step makes your cheesecake light and fluffy. And now, here comes the star: mangoes. Puree 2 ripe mangoes in a blender until smooth. You can expect your cheesecake to be made refreshing and delicious with the sweet and fruity flavour of the mango.
• Fold the remaining half of the mango puree into the cream cheese mixture, spreading it lightly to maintain the lightness of the mixture. This will set an inviting orange colour and deep mango flavour to the filling. Pour this thick creamed mango mixture over the refrigerated biscuit base into the springform pan, spreading it evenly with a spatula so that the final top is even as well.
• Then, pour the remaining mango puree over the cheesecake layer and create pretty swirls with a toothpick or skewer. Drizzle the toothpick across the layers gently to give it a marbled, appealing effect. That will give beauty and help distribute the mango flavour all through the cheesecake.
• Now that you have assembled your cheesecake, it's time to let it set. Place your cheesecake in the refrigerator for at least 6 hours or overnight. The long refrigeration time is crucial to get this cheesecake to firm up correctly and blend those flavours so perfectly.
• When you're ready, carefully remove the cheesecake from the springform pan. You may run a knife around the edges to help it come out smoothly. This recipe of mango cheesecake is perfect for a special occasion and serves several purposes because of how astounding it looks, or even as a simple treat.
• It's simply fantastic - its creamy texture and the vibrant colours of this delicious mango cheesecake will surely make your family and friends go tongue-tied. Serve chilled, sliced into triangles so you can show off the beauty in layers and swirls. Eat every bite of that sweetness of mango, m lange with rich cream cheese, a treat to tastebuds every time!