Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mango cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mango cheesecake is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mango cheesecake is something that I’ve loved my whole life. They are nice and they look fantastic.
This no bake mango cheesecake is so delicate, rich and delicious. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Which kind of cheesecake are you looking for?
To get started with this particular recipe, we have to prepare a few components. You can have mango cheesecake using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Mango cheesecake:
- Make ready 4 mangoes (Alphonso)
- Prepare 3 packet digestive biscuits
- Prepare 1 packet cream cheese
- Prepare 200 ml thick cream
- Prepare 1/4 cup powdered sugar
- Take 1/2 cup chilled butter cubed
- Make ready 1.5 tsp gelatine
- Prepare 3 tbsp water
You can easily add a crust to this cake if you'd like. I've included directions on adding a crust to the recipe card as well as to the video. Easy no-bake mango cheesecake recipe with smooth creamy texture and delicious mango No-Bake Mango Cheesecake. This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture.
Instructions to make Mango cheesecake:
- Break the digestive biscuits into chunks and add in the blender and make a fine powder.
- Add this powder in a springfoam cake dish. Add the chilled butter and using your fingers mash the butter into the biscuit powder and spread evenly around the base of the pan and press it tightly.
- Cover the pan with a cling film and put it in the refrigerator for 30 minutes to set.
- Wash, peel and cut the mangoes into cubes and put them in a blender and make a purée. Take a tbsp of mango purée out in a bowl for garnish.
- In a bowl add softened cream cheese with 1/4 cup of powdered sugar and beat with electric beater till it turns smooth.
- Add chilled thick cream and beat further till you get soft peaks.
- Add the mango purée into it and gently mix till everything gets incorporated.
- In a small bowl add gelatine and water and let it set aside for 10 minutes.
- In a microwave heat the gelatine mix for 10-15 seconds and mix well.
- Once it reaches room temperature mix well and pour into the cake batter.
- Gently mix again and now pour this mix over the digestive biscuit in the spring foam pan.
- Pour a few drops of mango purée on top and with the help of a toothpick swirl it up to create a design.
- Cover with cling film and refrigerate it overnight so that it sets well.
- Open the spring foam and demould and serve.
The cheesecake takes a little longer to sit in the fridge because mangoes add a lot of liquid, but it's nothing that a nice long overnight chill won't take care of. Remember also to turn off the oven while. I have disappeared from this I'm so excited and thrilled to share this cheesecake recipe on divinetaste. This is a simple and easy recipe baked in a. See more ideas about Desserts, Mango cheesecake, Dessert recipes.
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