No-Bake Mango Cheesecake
Ingredients (18cm ring mold):
BISCUIT BASE:
\- Biscuit 150g
\- Melted Butter 75g
CHEESECAKE FILLING:
\- Cream Cheese 500g
\- Sugar 120g
\- Lemon Zest (Full Lemon)
\- Lemon Juice (Half Lemon)
\- Mango Puree 400g
\- Whipping Cream 300g
\- Gelatin 14g + Water 70ml
JELLY LAYER:
\- Gelatin 5g + Water 30ml
\- Water 100ml
\- Mango Puree 200g
\- Sugar 50g
Recipe:
BISCUIT BASE:
\- Crush the Biscuits until fine
\- Mix Melted Butter
\- Flatten Tightly on a prepared dish + ring mold
\- Freeze While you make the cheesecake filling
CHEESECAKE FILLING:
Mix Water + Gelatin to bloom in a small container
Mix Cream Cheese and Sugar until Smooth in a large bowl
Add lemon's worth of zest
Add half a lemon's worth of juice
Add 400g of Mango Puree
Mix Well
Whisk Whipping Cream until soft peaks
Melt the gelatin over warm water
Add the gelatin to the filling, mix well
Fold in the whipped cream onto the filling
Pour onto dish and ring mold
Freeze \~30 Min
JELLY LAYER:
Mix Water + Gelatin to bloom in a small container
Heat up: Water, 200g Mango Puree, Sugar
Add bloomed gelatin, Mix well
Pour onto dish and ring mold
Chill Overnight
Use hot towel for easy separation of Ring mold and cheesecake!
You may also like : pie filled with ground beef
: BISCUIT BASE: \- Biscuit 150g \- Melted Butt…){kind=link}
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