Ingredients:

  • 150 g Ginger Biscuits (5.3 oz), finely crushed
  • 75 g Unsalted Butter (5 tbsp), melted
  • 450 g Cream Cheese (16 oz), full fat, softened
  • 120 g Icing Sugar (1 cup), sifted
  • 300 ml Double Cream (1 ¼ cups), cold
  • 200 g Fresh Mango Puree (¾ cup), strained, for filling
  • 5 ml Vanilla Extract (1 tsp)
  • 4 sheets Gold grade Gelatine Sheets (for filling)
  • 15 ml Fresh Lime Juice (1 tbsp)
  • Approx. 30-35 Ladyfinger Biscuits
  • 150 g Fresh Mango Puree (½ cup), for glaze
  • 2 sheets Gold grade Gelatine Sheets (for glaze)
  • 25 g Caster Sugar (2 tbsp)

Instructions:

  1. Prep the Mould: Grease the base of the 20 cm springform tin and line it with parchment paper. Line the sides with an acetate strip, securing it tightly.
  2. Assemble Ladyfingers: Stand the ladyfingers vertically around the entire inside edge of the prepared tin, sugar-side facing out. Press them firmly against the acetate/tin.
  3. Make the Base: Combine crushed biscuits and melted butter. Press the mixture firmly into the bottom of the lined tin (inside the ring of ladyfingers).
  4. Initial Chill: Place the base in the fridge for 30 minutes to set.
  5. Soften Gelatine: Place the 4 sheets of gelatine for the filling in a bowl of cold water for 5 minutes until pliable (blooming).
  6. Whip the Cream: In a large bowl, whisk the cold double cream until medium-stiff peaks form. Set aside.
  7. Prepare the Cheesecake Mix: Beat the softened cream cheese, sifted icing sugar, and vanilla extract until smooth and no lumps remain.
  8. Activate Gelatine: Gently heat the 200g strained mango puree and lime juice in a small pan. Squeeze the water from the bloomed gelatine sheets and whisk them immediately into the warm puree until fully dissolved.
  9. Fold and Combine: Gradually whisk the warm gelatine-mango mixture into the cream cheese mix until combined.
  10. Lighten the Mix: Gently fold the whipped double cream into the mango cream cheese mixture using a spatula until just combined.
  11. Pour and Chill: Pour the filling carefully over the chilled biscuit base. Refrigerate the No-Bake Mango Cheesecake Charlotte for a minimum of 6 hours, or ideally overnight, until the filling is firm to the touch.
  12. Bloom Glaze Gelatine: Soak the remaining 2 sheets of gelatine in cold water for 5 minutes.
  13. Heat Glaze Puree: Gently warm the 150g mango puree and caster sugar until the sugar dissolves. Do not boil.
  14. Add Gelatine: Squeeze the excess water from the bloomed gelatine and whisk it into the warm puree until completely smooth. Allow the glaze to cool to room temperature (about 15-20 minutes).
  15. Glaze: Carefully pour the cooled glaze over the set cheesecake filling. Return to the fridge for 1 hour to set the mirror finish.
  16. Unmould and Serve: Carefully remove the springform ring and acetate strip. Decorate the Mango Cheesecake Charlotte with fresh mango slices before serving.