Hi, I’m Clara. Today, we’re going to make mango cheesecake (no bake) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mango Cheesecake (no bake) Recipe
Mango Cheesecake (no bake) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Mango Cheesecake (no bake) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook mango cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mango Cheesecake (no bake):
- Make ready For the base : •
- Prepare 1 1/2 (150g) digestive biscuits, marigold Or any plain cookies crushed
- Get 1/4 cup (55g) butter melted
- Make ready For the filling : •
- Get 3/4 cup (180ml) whipping cream
- Prepare 300 gm cream cheese
- Make ready 1 1/2 cup mango pulp
- Take 2 tbsp fresh lemon juice
- Make ready 5 tbsp geletin or Agar Agar
- Get 1/2 cup (120ml) water
- Make ready For the topping : •
- Prepare 3-4 tbsp mango pulp
- Make ready as needed some mango slices
Instructions to make Mango Cheesecake (no bake):
- Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.
- Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside
- In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
- Then add in the mango pulp and fresh lemon juice until everything is smooth.
- In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
- Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.
- Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added.
- Pour the filling into the springform pan and dollop with the mango pulp.
- Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and youll end up with a messy surface devoid of a swirl pattern.
- Chill the cheesecake for a minimum of 6 hours or overnight, until set.
- Garnish with fresh mango slices and mango pulp and serve chilled.
So that’s going to wrap it up with this distinctive dish mango cheesecake (no bake) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
