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No-Bake Mango Cheesecake
Introduce
Chef :
Hiroko ListonNo-Bake Mango Cheesecake
I had a large Mango in the fridge and I knew we needed to eat it soon. Then my husband bought two Mangos, and there were three. That’s enough to make this delicious dessert. It is not difficult to make, but it takes time. If you make it in the morning, it will be ready in the evening. This is a perfect dessert on a hot summer day.
Ingredient
Food ration :
18cm Round Springform Cake Tin
50 g
Butter
2 tablespoons
Water
1/2 cup
Milk
250 g
Cream Cheese *softened
1/4 cup
Caster Sugar
1 tablespoon
Lemon Juice
1 teaspoon
Gelatine Powder
1/2 cup
Mango Puree
1 tablespoon
Caster Sugar *optional
Cooking instructions
* Step 1
Crush OR process Sweet Biscuits into fine crumbs. I used a tough plastic bag and a rolling pin. Combine crumbled Biscuits and melted Butter until moist crumbs. If too dry, add a small amount of Cream or Milk.
* Step 2
Line the base and sides of a springform cake tin with baking paper, place the crumbs into the cake tin and press firmly over the base. Set aside in the fridge while you are preparing Cheesecake Filling.
* Step 3
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes. Heat Milk in a small saucepan and bring close to the boil, and remove from the heat. Add soaked Gelatine, mix well until Gelatine dissolves.
* Step 4
Peel and stone a Mango, cut roughly and place all pulp and juice in a blender. Blend until smooth. (I used a stick blender.)
* Step 5
Whip Cream until soft peaks form.
* Step 6
In a mixing bowl, use a whisk to combine softened Cream Cheese, Sugar and Lemon Juice. Add the Milk & Gelatine mixture and Mango Puree, and mix well. Add the whipped Cream and combine well. Pour over the base in the cake tin. Leave it in the fridge until firmly set.
* Step 7
When Cheesecake Filling is firmly set, make Mango Jelly Topping. You need 1/2 cup Puree and that would be 1/2 to 2/3 large Mango. Use the rest for decoration.
* Step 8
Soak Gelatine Powder in Water for 5 minutes. Heat in the microwave OR over simmering water, and melt the Gelatine. Try not to boil it. Add the melted Gelatine to Mango Puree and mix well. Add Sugar if required.
* Step 9
Pour the Mango Jelly onto the top of the Cheesecake, and spread evenly. Cool in fridge until Mango Jelly is completely set.
* Step 10
Decorated the cake as you like before you serve. I used Mango and Blueberries for the decoration. You may wish to use Whipped Cream, Passionfruit, etc.
Note: if there is a photo you can click to enlarge it
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