Explore the unique combination of textures and flavors in this Mango Cheesecake, which features a crispy semolina base. This no-bake dessert blends the rich, creamy texture of cheesecake with the vibrant, sweet taste of mango, all supported by a crunchy semolina crust. It’s a creative twist that’s perfect for impressing guests and adding a splash of innovation to any dessert table.
Why You’ll Love This: This cheesecake is a unique blend of Middle Eastern textures and Western dessert techniques. The crispy semolina base offers a delightful contrast to the creamy cheesecake filling, and the fresh mango adds a burst of fruity sweetness. It’s a refreshing choice for those seeking a dessert that is both decadent and distinctive.
Perfect Occasion: Ideal for special occasions, this Mango Cheesecake is a showstopper at festive gatherings, dinner parties, and family celebrations. It’s particularly suited for events where you want a dessert that stands out, offering both a stunning presentation and a delicious taste experience.
Decoration Tips: Top the cheesecake with mango puree, leaving the edges clear to add a sprinkle of toasted semolina for a crunchy finish. Scatter crushed pistachios over the top for a touch of color and texture, and consider placing dried rose petals or edible flowers in the center for an elegant floral touch.
Ingredients:
- Syrup:
- 1 cup sugar
- Slightly less than 1 cup water
- Juice of one lemon
- 1 teaspoon vanilla extract
- Crispy Semolina Base:
- 500 grams finely shredded semolina dough
- 1/2 cup melted butter or ghee
- Creamy Layer:
- 1 cup whipping cream (or substitute with prepared whipped topping)
- 400 grams cream cheese
- 1 cup powdered sugar
- 1 can cream (like table cream)
- 1 teaspoon vanilla extract
- 1 cup diced mango (fresh or thawed from frozen)
- For Decoration:
- Mango puree
- Toasted semolina pieces
- Crushed pistachios
- Dried rose petals (optional)
- Prepare the Syrup:
- Combine sugar, water, and lemon juice in a saucepan over medium heat. Bring to a boil, then simmer for 5 minutes until slightly thickened. Stir in vanilla and set aside to cool.
- Prepare the Crispy Semolina Base:
- Toss the finely shredded semolina dough with melted butter or ghee until evenly coated. Toast in a large skillet over medium heat until golden. Mix in about 4 tablespoons of syrup to moisten and bind the semolina. Reserve some for topping.
- Press the semolina mixture into the bottom of a lined 24 cm cake mold to form a compact layer. Let it cool and set aside.
- Make the Creamy Layer:
- In a bowl, whip the cream until stiff peaks form. In a separate bowl, beat the cream cheese with powdered sugar, cream, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture, then stir in the diced mango.
- Assemble the Cheesecake:
- Spoon the cream mixture over the semolina base in the mold. Smooth the top and cover. Refrigerate for at least 4 hours or overnight to firm up.
- Decorate and Serve:
- Before serving, top with mango puree, leaving the edges clear. Sprinkle the reserved toasted semolina around the edges, add crushed pistachios, and if desired, decorate with dried rose petals in the center.
Enjoy this exquisite Mango Cheesecake with a Crispy Semolina Base, a perfect blend of textures and flavors that makes it a superior choice for any occasion!
