Recipe: Mango and ginger biscuits cheesecake

Mango Cheescake on the table

Fruit cheesecake, especially the ones using fresh fruit are extremely popular. Even if mango originates from Southern Asia, we can buy it easily in Malta. Its sweet taste, its consistency when puréed and its wonderful colour make it the perfect fruit for cheesecake.

Time: 50 minutes, plus cooling time

Serves: 8


For the biscuit base:

  • 200 g ginger biscuits, finely ground (you can also use digestive biscuits)
  • 100g butter, melted

For the cream mixture:

  • 125 g caster sugar
  • 250 g cream cheese
  • 250 g ricotta
  • 250 ml double cream, whipped
  • ½ teaspoon vanilla essence
  • 3 tablespoons hot water
  • 3 tablespoons gelatine
  • 2 mangoes, peeled and chopped

For the glaze:

  • 2 mangoes, peeled and chopped
  • 2 tablespoons hot water
  • 1 tablespoon gelatine
  • 1 tablespoon caster sugar



  1. To make the base: Place the biscuits and the melted butter into a bowl and mix them well. Spread the mixture on the base of a round tin (with a detachable base) of 23cm and press it down into the base using a spoon. Place the tin into the fridge.
  2. To make the cream mixture: Pulp the mangoes using a food processer. Melt the 3 tablespoons of gelatine in the 3 tablespoons of hot water and add them to the mango purée. Whisk them together properly.
  3. In a bowl, whisk together the ricotta and the cream cheese, then add the sugar and keep whisking. Add the whipped creamed and the mango and gelatine mixture and mix everything together well. Spread the mixture onto the biscuit base in the tin and put it in the fridge.
  4. While it sets, prepare the glaze. Purée the mangoes. Melt the remaining gelatine in the remaining hot water, add the sugar and mix until it melts. Add the mixture to the mango purée and mix everything properly. Spread on top of the cream mixture in the cake tin, smoothen the top and put it back in the fridge for 4-6 hours until it sets or even overnight.

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