Prep 20 m
Cook 5m
5 to 6


    1000 gms cream cheese 

    267 gms icing sugar 

    35 gms vanilla extract 

    300 gms mango purée 

    33 gms gelatin sheets 

    500 gms whipping cream 

    For the base

    150 gms lotus biscuit 

    30 gms butter 

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Ingredient Substitution Guide


1. Combine base ingredients to make a crumble and then place onto a 9-inch pan and bake for 5 minutes at 180C.

2. In a stand mixing bowl with whisk attachment, put together the cream cheese, beat until smooth, then add the icing sugar, mango puree, and vanilla extract.

3. In a small pan, melt the gelatin sheet and slowly combine it into the above mixture.

4. In another mixing bowl, whisk the whipping cream until before the soft peaks are formed.

5. In a large bowl, using a folding technique, slowly combine the cream cheese mixture with the whipped cream.

6. In a 9-inch pan with the biscuit crumble, pour the mixture and put in the chiller to set.

To assemble:

1. On a dessert plate, slice the cheesecake into a 150 gms piece.

2. Serve garnishing with mango cubes, blueberries, pistachio seeds, and mint leaves.

Recipe courtesy: Caya Restaurant, Dubai

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