The pineapple and mango cheesecake, also called pineapple and mango cheesecake, tropical cheesecake or tropical cheese pie, is a fresh and delicious cake made from a cream cheese enriched with two tropical fruits, which are easily found in supermarkets: Pineapple and mango.
This delicious cheesecake does not require an oven: prepare a base of cookies and butter, a cream cheese and pieces of fruit, and a final layer of gelatin from the pulp of pineapple and mango.
Finally, a few tablespoons of cream and pineapple chunks: The pineapple and mango cheesecake is perfect for the summer!
Pineapple and mango cheesecake
Preparation: 50 minutes
Servings: 10 people
Note: Cooling for 30 minutes in the refrigerator or 15 minutes in the freezer.
For the base
- Melted butter 100 gr.
- Cookies 180 gr.
- 20 gr. of sugar
For the cream
- Classic Philadelphia cheese 480 gr.
- Mango pulp in pieces 100 gr.
- Pineapple pulp in pieces 100gr.
- 120 gr. Glas sugar
- Sweet cream 100 gr.
- Gelatine glue of fish 15 gr.
- 200 ml pineapple juice
- Mango pulp 100 gr.
- Pineapple pulp 100 gr.
- Fish tail 15 gr.
- Fresh cream 100 ml
- 1 slice of pineapple
To prepare the pineapple and mango cheesecake, we begin with the preparation of the base
Put the cookies in a food processor, add the brown sugar and then finely chop. Place the butter to melt in a saucepan. Meanwhile, put the crumbled cookies into a bowl and gradually add the melted butter to mix everything well.
Grease a cake pan, preferably with an opening diameter of 22 cm; Cut a disc of greased paper of the same diameter of the bottom of the mold and two strips of the same height of the edges. Pour crushed cookies and with the aid of a spoon, make the base well compacted. Cool the mixture in the refrigerator for half an hour or in the freezer for about ten minutes.
Now devote to fill: peel and chop the pineapple and mango. Divide the pieces of fruit into two bowls of 200 grams each: 200 grams will be used for the cream and the remaining 200 grams for gelatin coverage.
Prepare the cream: put the Philadelphia cheese in a bowl and beat with the mixer to make it creamy. Then add the 200 grams of tropical fruits into chunks. Finally, add the icing sugar and continue stirring the mixture with a spatula.
Now you have to soak 15 grams of gelatin in cold water for 10 minutes, squeeze well, melt in 2 tablespoons of warm cream and let cool. Finally, join the rest of the cream and mix well.
Stir the ingredients well and pour the mixture into the mold. Leave the pineapple and mango cheesecake in the refrigerator for at least 4 hours.
Meanwhile, prepare the gelatin for the coating: 15 grams of softened gelatin in cold water for 10 minutes.
Squeeze it well and place it in a colander so that it loses the rest of the water. Put in the blender 100 grams of pineapple and 100 grams of mango, until it is creamy and pass through a sieve. Put the fruit mixture obtained in a saucepan and let it simmer for a couple of minutes. Remove from the heat and add the squeezed gelatin. Shake to melt. Finally, join the pineapple juice.
After the rest interval of the cake, pour the cold mixture into the base and store in the refrigerator to harden once more for an hour. The pineapple and mango cheesecake is now ready to be transferred to a plate and decorated with a few strands of whipped cream and pineapple cubes. Bon Appetite!
The pineapple and mango cheesecake is kept in the refrigerator, covered in a bowl, for 3-4 days. Or you can freeze, if you prefer dividing it into portions, in tupper. Remember to thaw slowly in the refrigerator.
You can prepare the pineapple and mango cheesecake with other tropical fruits like papaya or passion fruit!