Delicious Mango Raspberry Cheesecake Slice

On Feb 28, 2025 57 0

This Mango Raspberry Cheesecake Slice is not only beautiful to look at, as you can see in the image, but also wonderfully flavorful and surprisingly easy to put together at home. This recipe is perfect for beginner bakers who want to make a stunning halal treat that everyone will love. Let’s embark on this baking adventure together!

Halal Ingredients You’ll Need

Here are all the halal ingredients needed to make this delicious Mango Raspberry Cheesecake Slice. It’s important to gather everything before starting to ensure a smooth baking process.

🍪 Digestive Biscuits: 200 grams. These will form the base of our cheesecake.
🧈 Unsalted Butter: 100 grams. This helps to bind the biscuit base together.
🧀 Cream Cheese: 500 grams. Full-fat cream cheese works best for a rich and creamy cheesecake. Ensure it is halal-certified.
🥛 Heavy Cream: 200 ml. This adds richness and smoothness to the filling. Look for halal-certified heavy cream.
🍚 Granulated Sugar: 150 grams. For sweetness.
🍋 Lemon Juice: 2 tablespoons. Freshly squeezed lemon juice adds a touch of tanginess and balances the sweetness.
🥭 Mango Pulp: 300 grams. Use ripe mangoes for the best flavor. You can find halal-certified mango pulp in cans or prepare your own from fresh mangoes.
🥄 Gelatin Powder: 2 teaspoons. Halal gelatin is essential for setting the cheesecake.
💧 Water: 4 tablespoons. To dissolve the gelatin.
🥭 Mango Jelly or Glaze: 150 grams. This gives the cheesecake slice its beautiful glossy yellow topping, as seen in the image. Halal-certified mango jelly or glaze is preferred.
🍓 Fresh Raspberries: For decoration. You can see a beautiful red raspberry on top of the cheesecake in the image, adding a fresh and colorful touch.

Essential Kitchen Equipment

Having the right equipment makes baking much easier. Here’s what you will need to prepare this Mango Raspberry Cheesecake Slice.

🥣 Mixing Bowls: You’ll need a few different sizes for mixing ingredients separately.
🥄 Measuring Spoons: For accurate measurements of smaller quantities like lemon juice and gelatin.
⚖️ Kitchen Scale: For measuring ingredients like biscuits, butter, cream cheese, and sugar precisely. While measuring cups can be used, a kitchen scale ensures greater accuracy, especially for baking.
🥄 Spatula or Wooden Spoon: For mixing ingredients. A spatula is particularly useful for scraping down the sides of the bowl and ensuring everything is well combined.
🥣 Food Processor (Optional): To crush the digestive biscuits easily. If you don’t have a food processor, you can use a zip-lock bag and a rolling pin.
🥄 Rolling Pin (If not using food processor): To crush the biscuits manually.
♨️ Saucepan: To melt the butter and to dissolve the gelatin.
🥄 Whisk: To mix the cheesecake filling until smooth.
🍰 Square or Rectangular Baking Dish: Approximately 8×8 inches or similar, to assemble the cheesecake. A dish with removable base is helpful, but not essential.
🔪 Knife: For cutting the cheesecake into slices once it’s set.
🍽️ Serving Plate: To present your beautiful Mango Raspberry Cheesecake Slice, just like in the image!

Let’s Learn Basic Kitchen Techniques

Before we start making the Mango Raspberry Cheesecake Slice, let’s understand some basic kitchen techniques that will be used in this recipe. These techniques are simple to learn and are fundamental to many baking recipes.

Understanding ‘Crushing Biscuits’

Many recipes, like this cheesecake, start with a biscuit or cookie base. ‘Crushing biscuits’ means breaking them down into fine crumbs. This is easily achieved using a food processor, which is an electric kitchen appliance that quickly chops food. Simply place the digestive biscuits into the food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, don’t worry! Place the biscuits in a zip-lock bag, seal it tightly, and then use a rolling pin to crush them by rolling over the bag until you have fine crumbs.

What is ‘Melting Butter’?

‘Melting butter’ means changing solid butter into a liquid. This is usually done using gentle heat. The easiest way to melt butter is in a saucepan on the stovetop over low heat. Place the butter in a saucepan and turn the heat to low. Heat it gently, stirring occasionally, until the butter is completely liquid. Be careful not to overheat or burn the butter. Alternatively, butter can also be melted in a microwave in short intervals, checking and stirring in between, to prevent overheating. For this recipe, melting butter is needed to mix with the crushed biscuits to form the base of the cheesecake.

‘Mixing’ Explained Simply

‘Mixing’ in baking means combining different ingredients together until they are well incorporated. For example, in this recipe, we will ‘mix’ the melted butter with the crushed biscuits to make the base. We will also ‘mix’ the cream cheese, sugar, heavy cream, and other ingredients to make the cheesecake filling. Mixing can be done by hand using a spoon or spatula, or with electric mixers for larger quantities or when a very smooth mixture is required. For beginner recipes, hand mixing is often perfectly sufficient and gives you more control.

‘Baking’ in an Oven

‘Baking’ refers to cooking food in an oven using dry heat. An oven is a kitchen appliance that heats up to a set temperature, allowing food to cook evenly from all sides. In this recipe, we will bake the biscuit base of the cheesecake to help it set and become firm. Ovens have temperature settings, usually in degrees Celsius or Fahrenheit. It’s important to preheat the oven to the correct temperature before placing the food inside. ‘Preheating’ means turning on the oven and letting it reach the desired temperature before you start baking. This ensures that the baking process starts at the right temperature from the beginning.

‘Refrigerating’ or ‘Chilling’

‘Refrigerating’ or ‘chilling’ means placing food in a refrigerator to cool it down and often to help it set or firm up. A refrigerator is a kitchen appliance that keeps food cold, usually around 4 degrees Celsius (40 degrees Fahrenheit). In this Mango Raspberry Cheesecake recipe, refrigeration is crucial. After assembling the cheesecake, it needs to be refrigerated for several hours, or preferably overnight, to allow the gelatin to set the filling firmly. This chilling process is essential for achieving the right texture and for easy slicing, as seen in the image.

Step-by-Step Guide to Making Mango Raspberry Cheesecake

Now, let’s put everything together and make our delicious Mango Raspberry Cheesecake Slice! Remember to refer to the image as we go along to see how the cheesecake should look at different stages.

Part 1: Preparing the Biscuit Base

Step 1: Crush the digestive biscuits. Using a food processor or a zip-lock bag and rolling pin, crush the digestive biscuits into very fine crumbs. Make sure there are no large pieces left. Fine crumbs will help in creating a smooth and even base for the cheesecake.

Step 2: Melt the butter. Place the unsalted butter in a saucepan over low heat. Heat gently until the butter is completely melted and liquid. Remove from heat immediately once melted to prevent burning.

Step 3: Combine crushed biscuits and melted butter. In a mixing bowl, put the crushed digestive biscuits. Pour the melted butter over the biscuit crumbs.

Step 4: Mix well. Using a spatula or spoon, mix the melted butter and biscuit crumbs together thoroughly. Make sure all the crumbs are evenly coated with butter. The mixture should resemble damp sand.

Step 5: Press the biscuit mixture into the baking dish. Take your square or rectangular baking dish. Pour the biscuit mixture into the dish. Using your fingers or the back of a spoon, press the biscuit mixture evenly and firmly across the bottom of the dish to form a compact base. Ensure the base is of uniform thickness for even baking.

Step 6: Bake the biscuit base. Preheat your oven to 180°C (350°F). Place the baking dish with the biscuit base in the preheated oven. Bake for 10 minutes. Baking the base helps it become firm and prevents it from being soggy.

Step 7: Let the base cool completely. Remove the baking dish from the oven and let the biscuit base cool completely at room temperature. While the base is cooling, we can prepare the cheesecake filling.

Part 2: Making the Cheesecake Filling

Step 1: Soften the cream cheese. It’s important to use softened cream cheese for a smooth filling. If your cream cheese is cold and hard, take it out of the refrigerator about 30 minutes before you start making the filling. This allows it to soften at room temperature, making it easier to mix.

Step 2: Combine softened cream cheese and sugar. In a large mixing bowl, put the softened cream cheese and granulated sugar.

Step 3: Mix until smooth and creamy. Using a whisk or spatula, mix the cream cheese and sugar together until they are completely smooth, creamy, and well combined. There should be no lumps of cream cheese remaining.

Step 4: Add lemon juice and mango pulp. Pour the lemon juice and mango pulp into the cream cheese mixture.

Step 5: Mix again. Mix all ingredients together until they are well combined and the mixture is smooth and uniform in color.

Step 6: Prepare the gelatin. Take a small saucepan. Pour water into it. Sprinkle gelatin powder over the water. Let it sit for a minute to ‘bloom’ or soften.

Step 7: Dissolve the gelatin. Place the saucepan with the gelatin mixture over low heat. Heat gently, stirring continuously, until the gelatin is completely dissolved and the mixture is clear and liquid. This should only take a minute or two. Do not boil the gelatin mixture. Remove from heat immediately once dissolved.

Step 8: Add dissolved gelatin to the cream cheese mixture. Pour the dissolved gelatin mixture into the cream cheese and mango mixture.

Step 9: Mix quickly. Mix everything together quickly and thoroughly to ensure the gelatin is evenly distributed throughout the filling. Work quickly at this stage, as the gelatin will start to set as it cools.

Step 10: Whip the heavy cream. In a separate clean mixing bowl, pour the heavy cream. Using a whisk or electric mixer, whip the heavy cream until it forms soft peaks. Soft peaks mean when you lift the whisk, the cream forms peaks that gently fold over. Do not overwhip, as this can make the cream grainy.

Step 11: Gently fold in whipped cream. Add the whipped heavy cream to the cream cheese and mango mixture. Gently fold it in using a spatula. ‘Folding’ means combining ingredients gently without deflating the whipped cream. Use light, upward strokes to combine the mixture until it is just combined and uniform in color.

Part 3: Assembling and Chilling Your Cheesecake

Step 1: Pour the cheesecake filling over the cooled biscuit base. Carefully pour the prepared cheesecake filling over the completely cooled biscuit base in the baking dish. Spread it evenly using a spatula to ensure a smooth top surface.

Step 2: Refrigerate to set. Cover the baking dish with plastic wrap or a lid. Place it in the refrigerator to chill and set for at least 6 hours, or preferably overnight. Chilling allows the gelatin to set the cheesecake firmly, giving it the right texture for slicing.

Step 3: Prepare mango jelly or glaze (if needed). If your mango jelly or glaze is very thick, you might need to gently warm it up slightly to make it easier to pour. If it’s already pourable, skip this step. If warming, do it very gently over low heat or in a microwave in very short intervals, being careful not to overheat it.

Step 4: Glaze the cheesecake. Once the cheesecake is firmly set, carefully pour the mango jelly or glaze over the top surface. Spread it evenly to create a beautiful glossy yellow topping, as seen in the image.

Step 5: Refrigerate again briefly. Refrigerate the glazed cheesecake for another 30 minutes to allow the glaze to set slightly.

Step 6: Decorate with fresh raspberries. Just before serving, take the cheesecake out of the refrigerator. Wash and gently dry fresh raspberries. Arrange them on top of the cheesecake slice as decoration. You can place a single raspberry in the center of each slice, just like in the image, for an elegant presentation.

Step 7: Slice and serve. Carefully cut the cheesecake into slices. A warm, damp knife can help in getting cleaner slices. Serve chilled and enjoy your homemade Mango Raspberry Cheesecake Slice!

Tips for Perfect Halal Mango Cheesecake

Use full-fat cream cheese: For the richest and creamiest cheesecake, full-fat cream cheese is recommended.
Soften cream cheese properly: Softened cream cheese is essential for a smooth, lump-free filling.
Don’t overbake the biscuit base: Baking the base for just 10 minutes is enough to firm it up. Overbaking can make it too hard.
Dissolve gelatin properly: Ensure the gelatin is fully dissolved to avoid grainy texture in the cheesecake. Do not boil the gelatin mixture.
Chill for long enough: Allow ample chilling time, ideally overnight, for the cheesecake to set completely. This is crucial for the right texture and easy slicing.
Warm knife for slicing: To get clean slices, dip a knife in warm water, wipe it dry, and then slice. Repeat this for each slice.
Adjust sweetness: If you prefer a less sweet cheesecake, you can reduce the amount of sugar slightly. Taste the mango pulp before adding sugar, as mangoes can vary in sweetness.

Share Your Delicious Halal Dessert!

Congratulations on making your very own Mango Raspberry Cheesecake Slice! It may seem like a lot of steps, but each step is simple and straightforward. Baking this dessert at home is a rewarding experience, and the result is a truly delightful and beautiful treat, perfect for sharing with family and friends.

We encourage you to try this halal recipe and enjoy the process of making something delicious from scratch. Once you’ve put together your Mango Raspberry Cheesecake Slice, we’d love to see it! Share pictures of your beautiful cheesecake creations with your friends and family and inspire others to try homemade halal baking. Enjoy every bite of your wonderful dessert!