No Bake Mango Cheesecake

Today is year 2021 New Year Eve aka last day of  year 2020. Time flies... I made this Mango Cheesecake as a dessert for New Year's Eve dinner.  Here I wish everyone :

                     🎉 "Happy New Year 2021".🎉

No Bake Mango Cheesecake

Ingredients(15cm pan):

Crust:

100g Biscuits

65g    Melted butter

Mango Cheesecake Filling:

200g cream cheese

30g sugar

30ml milk

5g gelatin

lemon zest

1/3 lemon juice

200ml fresh cream

20g sugar

60g mango puree

Mango Jelly:

30ml water

2g gelatin 

10g sugar

40g 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 Cheesecake:

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 150g of cheese mixture for later use.

8. Add the mango puree into cheese mixture and mix it well with a spatula.

9. Pour the mango cheese mixture over the biscuits base. Smooth it out.

10. Pour the saved cheese mixture over the top smooth it out. Chilled for 20 minutes.

For making Mango Jelly:

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 jelly over the mango cheesecake top and smooth it out. 

13. Place the mango cheesecake in the fridge for 4 hours or 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!