Simple Way to Prepare Quick Mango Chocolate Cheesecake - No Bake
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Many things affect the quality of taste from Mango Chocolate 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 Chocolate Cheesecake - No Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mango Chocolate Cheesecake - No Bake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Mango Chocolate Cheesecake - No Bake using 22 ingredients and 15 steps. Here is how you cook that.
#fruits
Delicious Mango cheesecake with white chocolate and Mango glaze makes this dessert heavenly
Ingredients and spices that need to be Take to make Mango Chocolate Cheesecake - No Bake:
- For crust
- 150 g digestive or Marie biscuits
- 100 unsalted melted Butter
- 2 tbsp Sugar
- For Mango Chocolate layer
- 2 medium ripe Mangoes chopped
- 200 g white chocolate chopped
- 400 g Cream-cheese at room temperature
- 200 ml whipping Cream
- 41/2 teaspoon gelatin
- 120 ml cold Water
- 2/3 cup Sugar
- For Mango Glaze
- 1 teaspoon gelatin
- 1/4 cup cold Water
- 3/4 cup sweetened Mango puree
- 1 tbsp Lemon juice
- For topping
- 1 ripe Mango cubed
- 300 ml whipping Cream
- 2 tbsp Sugar
- 1/2 teaspoon vanilla extract
Steps to make Mango Chocolate Cheesecake - No Bake
- Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later
- Grease the sides of pan with butter and line with the parchment paper
- Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom
- Chill the crust for 15 minutes.
- For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree
- Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy
- Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well
- Using Double boiler, melt chocolate and mix well until smooth
- Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well
- Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set
- Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy
- Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours
- Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper
- In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread
- Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve
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