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The ingredients needed to prepare Mango Cheesecake (no bake):
- Get For the base : •
- Use 1 1/2 (150g) digestive biscuits, marigold Or any plain cookies crushed
- Take 1/4 cup (55g) butter melted
- Take For the filling : •
- Use 3/4 cup (180ml) whipping cream
- Prepare 300 gm cream cheese
- Provide 1 1/2 cup mango pulp
- Take 2 tbsp fresh lemon juice
- Take 5 tbsp geletin or Agar Agar
- Use 1/2 cup (120ml) water
- Prepare For the topping : •
- You need 3-4 tbsp mango pulp
- Provide 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 you'll 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.
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