Tropical cheesecake: the recipe for a fresh and summer dessert

Ingredients
FOR THE CHEESECAKE
DRY BISCUITS (DIGESTIVE TYPE)
150 gr
BUTTER
80 gr
CREAM CHEESE SPREAD
300 gr
POWDERED SUGAR
60 gr
FRESH CREAM
110 gr
GELATIN SHEETS
5 gr
FOR THE JELLY
PINEAPPLE
250 gr
MANGO
250 gr
GELATIN SHEETS
10 gr
POWDERED SUGAR
80 gr
FOR DECORATION
SUGARY
q.b.
DEMAND
q.b.
MANGO WEDGES
q.b.
The tropical cheesecake is the summer and no-bake variant of the most typical dessert of the American tradition, the New York cheesecake . As in the original version, the crunchy base is made with biscuits and melted butter, then filled with a delicate and enveloping cream cheese. Decorated with a mango and pineapple jelly , it will surprise everyone with its freshness and a truly irresistible fragrance. It can also be prepared in advance and does not require the classic cooking in the oven, but only resting in the refrigerator. Simple and impressive, it is perfect for a snack in the garden or a delicious after-dinner mealin the company of closest friends. Find out how to make it by following our recipe step by step.

How to make tropical cheesecake

Step 1
Prepare the base: blend the biscuits in a kitchen mixer and reduce them to powder; collect them in a bowl, add the melted butter
1
and mix with a spoon until a homogeneous mixture is obtained.

Step 2
Line a 18 cm diameter springform pan with a sheet of parchment paper; pour the biscuit-based mixture and compact with the back of a spoon
2
. Transfer to the refrigerator and let it set for about 30-40 minutes.

Step 3
For the filling: collect the fresh cheese in a bowl and add the icing sugar
3
.

Step 4
Put the gelatine to soak in cold water for a few minutes; when it is soft, squeeze it and dissolve it in 10 g of hot cream. Pour the gelatin into the cream cheese
4
and mix quickly.

Step 5
Lightly whip the remaining cream and gently fold it into the cream
5
.

Step 6
Pour the cream onto the biscuit base
6
, level with a spatula and put in the fridge for another 30 minutes.

Step 7
For the jelly: clean the pineapple and mango and cut them into chunks. Transfer them to a pan, add the powdered sugar
7
and cook over medium heat until the fruit starts to caramelize slightly.

Step 8
Blend the fruit with an immersion mixer and pass the puree obtained through a sieve, to eliminate any fibrous parts
8
. Put the gelatine to soak in cold water, then squeeze it and dissolve it in the still hot puree.

Step 9
Pour the fruit puree over the cheesecake
9
and put it back in the fridge for at least 30 minutes.

Step 10
Unmold the cheesecake and transfer it to a serving dish. Garnish with sprinkles, mint and a few mango wedges, then let it rest for a few minutes outside the fridge before serving.
9
.

Advice
It is advisable to use an 18 cm diameter mould , preferably with a hinge and a removable bottom : in this way it will be easier to unmold your tropical cheesecake.

For the base you can use any biscuit you have at home, even cocoa for a very tasty version, and instead of butter you can use coconut oil , which will give the dessert a very pleasant aromatic note.

Instead of the spreadable cream cheese you can use ricotta , robiola or natural Greek yogurt .

With the same procedure you can make the cover with the fruits you prefer , for example with papaya or passion fruit. Obviously, if you don’t like tropical ones, you can also replace them with other summer fruit, such as fish or apricots. For best results, it is important that the fruit is ripe and very sweet.

storage
The tropical cheesecake can be stored in the refrigerator , in a special airtight container, for about 2-3 days .