Mango Cheesecake No Bake (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons sugar (white)
02 -
100g melted butter (unsalted)
03 -
150g plain tea biscuits (like Digestives, Graham Crackers, or Marie)
→ Filling
04 -
300ml cream for whipping
05 -
500g soft cream cheese (2 packs)
06 -
1/2 cup water (cold)
07 -
4 1/2 teaspoons gelatin granules
08 -
2/3 cup superfine sugar (caster)
09 -
700g mango chunks (from 2 big mangoes)
→ Mango Jelly
10 -
1/4 cup chilled water
11 -
3/4 teaspoon powdered gelatin
12 -
1 tablespoon fresh lemon juice
→ Toppings (Optional)
13 -
A teaspoon of vanilla essence
14 -
300ml whipped cream
15 -
Sugar: 1 tablespoon (white)
16 -
1 mango (diced)
17 -
2 fresh passionfruit, pulp removed
# Instructions:
01 -
Take a springform pan (22cm), flip the base, and line it with baking paper that overhangs. Click the base back in place and lightly grease the paper and sides.
02 -
Crush the biscuits until they’re like sand. Combine crumbs with sugar and melted butter, then press the mixture down firmly into the bottom of the pan.
03 -
In a small bowl, sprinkle gelatin over cold water. Leave it for a few minutes, then microwave for short 15-second intervals until it dissolves. Let it cool a bit.
04 -
Puree the mango until smooth and set aside 3/4 cup for the topping. Blend the rest with sugar, softened cream cheese, gelatin, and cream until smooth. Pour this over the base and refrigerate for at least 3 hours.
05 -
Repeat the gelatin mixing process as before. Combine the reserved mango puree with cooled gelatin and lemon juice. Spread it over the firm filling, then chill for at least 12 hours.
06 -
Before serving, pile on whipped cream, diced mango, and passionfruit pulp.
# Notes:
01 -
Use heavy cream that can be whipped, not pouring cream.
02 -
For rich color and sweetness, pick Honey Gold mangoes.
03 -
Sheet gelatin won't work well here.
04 -
Use a food processor that can hold at least 2.5 liters.