Today is my younger son's birthday. In order to celebrate his 16th birthday, I quickly made this mango cheesecake last night.😉
Yeah... he likes it very much! My husband also said the mango cheesecake is very nice! ✌😘
No Bake Mango Cheesecake
Ingredients(7" pan):
For the Crust:
100g Digestive biscuits, crushed
50g Melted unsalted butter
For the Mango cheesecake filling:
265g Cream cheese
45g Sugar
40ml Milk
8g Gelatin
Lemon zest
2+1/2 tbsp Lemon juice
200ml Whipping cream
20g Sugar
165g Mango puree
For the Mango jelly:
40ml Water
2g Gelatin
10g Sugar
80g Mango puree
Method:
For making the base:
1. Crush the biscuits and mix with the butter until well combined.
2. Add the mixture to the base of a spring form pan or the container of your choice. Spread the biscuits filling and using a spoon or spatula, press it down until it’s smooth and flat. Chilled.
For making the mango cheese cake:
1. Remove the flesh of one mango from the skin. Place them in a blender and blend them on high speed for about a minute. Divide it into the portion that you need to use. Set the mixture aside.
2. Lightly stir the cream cheese, then add in sugar and mix until is well combined with a spatula. A creamy mixture should form.
3. In a separate bowl, combine the gelatin and the milk. Mix until they are combined and sit in a bowl of hot water to desolve the gelatin.
4. Add in the desolved gelatin mixture into cream cheese mixture and mix it well. Add in lemon zest and lemon juice and mix it well. Set aside.
5. Using an electric mixer or whisk, beat the whipping cream with sugar till soft firmed peak.
6. Add the whipped cream into the cream cheese mixture . Using a spatula, fold everything together so it’s well combined and smooth.
7. Take out 165g of cheese mixture for later use.
8. Add the mango puree into cheese mixture and mix it well with a spatula.
9. Add in half of the mango cheese mixture over the biscuits base. Spread some mango cubes on the top. Pour the remaining mango cheese mixture and spread some mango cubes on top. Chill it for about 20 minutes.
10. Pour the saved cheese mixture over the top smooth it out. Chilled.
11. Add the gelatin and water and mix well. Sit on a bowl of hot water to help it to desolve the geratin. Add in sugar and stir it till the sugar is desolved. Add the mango puree and stir until everything is incorporated.
12. Spoon the mango puree over the top and smooth it out. Chilled.
13. Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
14. Remove the cheesecake from the fridge. Garnish with mango cubes or anything that you prefered.
15. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan or use a hot towel wrapped around the pan for a few minutes. Remove the cake.
16. Serve and enjoy your No Bake Mango Cheesecake.
Happy Making!
Yeah... he likes it very much! My husband also said the mango cheesecake is very nice! ✌😘
No Bake Mango Cheesecake
Ingredients(7" pan):
For the Crust:
100g Digestive biscuits, crushed
50g Melted unsalted butter
For the Mango cheesecake filling:
265g Cream cheese
45g Sugar
40ml Milk
8g Gelatin
Lemon zest
2+1/2 tbsp Lemon juice
200ml Whipping cream
20g Sugar
165g Mango puree
For the Mango jelly:
40ml Water
2g Gelatin
10g Sugar
80g Mango puree
Method:
For making the base:
1. Crush the biscuits and mix with the butter until well combined.
2. Add the mixture to the base of a spring form pan or the container of your choice. Spread the biscuits filling and using a spoon or spatula, press it down until it’s smooth and flat. Chilled.
For making the mango cheese cake:
1. Remove the flesh of one mango from the skin. Place them in a blender and blend them on high speed for about a minute. Divide it into the portion that you need to use. Set the mixture aside.
2. Lightly stir the cream cheese, then add in sugar and mix until is well combined with a spatula. A creamy mixture should form.
3. In a separate bowl, combine the gelatin and the milk. Mix until they are combined and sit in a bowl of hot water to desolve the gelatin.
4. Add in the desolved gelatin mixture into cream cheese mixture and mix it well. Add in lemon zest and lemon juice and mix it well. Set aside.
5. Using an electric mixer or whisk, beat the whipping cream with sugar till soft firmed peak.
6. Add the whipped cream into the cream cheese mixture . Using a spatula, fold everything together so it’s well combined and smooth.
7. Take out 165g of cheese mixture for later use.
8. Add the mango puree into cheese mixture and mix it well with a spatula.
9. Add in half of the mango cheese mixture over the biscuits base. Spread some mango cubes on the top. Pour the remaining mango cheese mixture and spread some mango cubes on top. Chill it for about 20 minutes.
10. Pour the saved cheese mixture over the top smooth it out. Chilled.
11. Add the gelatin and water and mix well. Sit on a bowl of hot water to help it to desolve the geratin. Add in sugar and stir it till the sugar is desolved. Add the mango puree and stir until everything is incorporated.
12. Spoon the mango puree over the top and smooth it out. Chilled.
13. Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
14. Remove the cheesecake from the fridge. Garnish with mango cubes or anything that you prefered.
15. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan or use a hot towel wrapped around the pan for a few minutes. Remove the cake.
16. Serve and enjoy your No Bake Mango Cheesecake.
Happy Making!
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