Mango Cheesecake Tart

 

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This is my favorite recipe so far, and I have already made this tart more times than I could have imagined already this Summer! Thus, the weight gain tsk tsk. However, it has certainly paid off, every time I made this, led to some improvement. For me at least, honestly it doesn't get better than this.
I am gonna do FAQ's for this recipe!
What are the Layers used in this Recipe?
This recipe only has three layers. First is the breaded layer at the bottom of the tart. This one is just a simple combination of Biscuits and Butter (and a dash of brown sugar). The second layer, is the Cheesecake Layer requiring only 5 ingredients. The third layer, is full of freshly cut cubed mangoes! Don't mess with the first and second layer but definitely definitely mess with the 3rd layer and choose the toppings you like! It doesn't get better than Mangoes for me in the Summer and Strawberries in the Winter!
What Brands have been used to make this Mango Cheesecake Tart?
I used Digestives for the biscuits. For the cream cheese, I used D'lecta cream cheese. I have also used Unsalted Amul Butter in this recipe.
What is the cooling time for this Tart recipe?
This recipe requires Cooling. You'll have to cool the tart twice, once after the breaded layer (for less time) and second time, after the chocolate layer. I would recommend cooling the tart overnight but if you are in a hurry then the minimum time for the tart to be refrigerated should be 4 hours.
Can I make this Mango Cheesecake Tart in 4 Hours?
You can make this recipe with and without Gelatin. My overnight setting cycle without Gelatin worked well! BUT if you are in a hurry and looking for the perfect Cheesecake consistency, do do add Gelatin in your tart.
You would need to eat 1 tbsp Gelatin with 1/4 cup warm water and whisk constantly until well combined and dissolved properly.
What kind of Mangoes are best suited for this Cake?
I would suggest for you to go with sweeter variant of Mangoes. Probably, something like an Alphonso or Chausa.
What are the Cream Cheese brands I can use for this Recipe?
Honestly, you can use any cream cheese you have available at your nearby stores. Some brand which I like and can be used are Dlecta, Flanders, and Philadelphia. The latter will cost a bomb though, so just a fair warning.
How to store the tart, and for how long?
You can store this dessert in the refrigerator, it will be good for 4-5 days. However, I doubt it will last that long!!
Getting onto the Tart now!
Prep Time 25 mins
Cook Time 10 mins
Cooling Time 8 hrs
Total Time 8 hrs 35 mins
Course Dessert
Cuisine American
Yields 1 Tart

Equipment

  • Oven (optional)
  • Stand Mixer (Optional)
  • Measuring Cups & Spoons
  • Refrigerator
  • 9 inch Tart Pan

Ingredients
  

For the Base

  • 150 g Digestive Biscuits crushed in a food blender
  • 50 g Unsalted Butter softened
  • 1 tbsp Brown Sugar

For the Cheesecake

  • cup Cream Cheese softened
  • ¼ cup Fresh Cream room temperature
  • ½ tsp Lemon Zest
  • 2 tsp Vanilla Extract
  • 1 cup Condensed Milk
  • ¼ cup Hot Water (optional)
  • 1 tbsp Gelatin (optional)

For the Top Layer

  • 2 Mangoes diced & cubed

Instructions
 

To make the Base:

  • If you are using an Oven, start by pre-heating it to 160°C. Then, combine crushed biscuits, butter and brown sugar, until all the butter is well incorporated. You can use a spatula or a stand mixer, with a paddle attachment for the same.
  • Make a tight layer with biscuit in the tart pan. Cover the edges of the tart pan as well. The thickness should be about 1- 1.5 inch. At this point it it optional to keep the tart in the fridge (for 30 minutes) or I would recommend to put in the oven for 5-7 minutes (until a bit more brown) at 180°C and let it cool completely in a wire rack. This would make the tart more crisp and less soft. Using the oven is completely optional.

To make the Cheesecake:

  • In a bowl with an hand mixer or in a stand mixer, using a paddle attachment, add the cream cheese and beat it until it soft and fluffy,
  • Next, add the lemon zest and vanilla extract and mix until well incorporated. Follow it up with some Fresh Cream, don't over mix at this point. (If you are using Gelatin, add it here). To add the Gelatin, thoroughly mix the required quantity with Hot Water and fully combined. Simply add the mixture to the Cream Cheese mixture.
  • Once done, add in all the Condensed Milk and mix until incorporated. You might need to whisk it so there are no lumps in the mixture.
  • Transfer the mixture into the tart pan, until the it reaches the side layer of biscuit base (it should not flow out). Keep it in the fridge. Let it set overnight or at least 4-5 hours (please check before cutting).
  • Once set, top it with some fresh mangoes, or strawberries, or even Nutella! The world is your tart guys.

Closing Note

No words, no picture can do justice to this tart. I have had people eating this tart who aren't dessert people, or even cheesecake fanatics and yes, wiped out. 
Do try this one out. It should not be missed. Do tag me @boy.eatsworld on Instagram if you do decide to make this one. Let me know in the Ratings & Reviews below of what you think of this creation. 
Looking for more Mango Recipes, click below:
Keyword cheesecake, cheesecaketart, creamcheese, desserts, mango, mangotart, Speedy, sweet, tart

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