Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mango cheesecake (no bake). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mango Cheesecake (no bake) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Mango Cheesecake (no bake) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to 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):
- 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
- Get 300 gm cream cheese
- Make ready 1 1/2 cup mango pulp
- Take 2 tbsp fresh lemon juice
- Prepare 5 tbsp geletin or Agar Agar
- Prepare 1/2 cup (120ml) water
- Make ready For the topping : •
- Take 3-4 tbsp mango pulp
- Get 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.
So that’s going to wrap it up with this special food mango cheesecake (no bake) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
