Simple Way to Make Any-night-of-the-week Mango Cheesecake (no bake)
Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Perfect Mango Cheesecake (no bake). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mango Cheesecake (no bake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Cheesecake (no bake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Mango Cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you can achieve it.
Cook with patience and love #reststyle
Ingredients and spices that need to be Get to make Mango Cheesecake (no bake):
- For the base : •
- 1 1/2 (150g) digestive biscuits, marigold Or any plain cookies crushed
- 1/4 cup (55g) butter melted
- For the filling : •
- 3/4 cup (180ml) whipping cream
- 300 gm cream cheese
- 1 1/2 cup mango pulp
- 2 tbsp fresh lemon juice
- 5 tbsp geletin or Agar Agar
- 1/2 cup (120ml) water
- For the topping : •
- 3-4 tbsp mango pulp
- 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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