Hello, I am Jane. Today, I will show you a way 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 tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mango Cheesecake (no bake) Recipe
Mango Cheesecake (no bake) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mango Cheesecake (no bake) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mango cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mango Cheesecake (no bake):
- Prepare For the base : •
- Take 1 1/2 (150g) digestive biscuits, marigold Or any plain cookies crushed
- Take 1/4 cup (55g) butter melted
- Take For the filling : •
- Make ready 3/4 cup (180ml) whipping cream
- Make ready 300 gm cream cheese
- Make ready 1 1/2 cup mango pulp
- Get 2 tbsp fresh lemon juice
- Take 5 tbsp geletin or Agar Agar
- Prepare 1/2 cup (120ml) water
- Take For the topping : •
- Make ready 3-4 tbsp mango pulp
- Make ready as needed some mango slices
Steps 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 cbs 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.
So that is going to wrap this up with this special dish mango cheesecake (no bake) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
