NO-BAKE MANGO CHEESECAKE

Recipe Notes:

• I used Calypso fresh mangoes in this recipe. You could use any other types of mango that you prefer.

• I used McVitie’s digestive biscuits for the biscuit base layer in this recipe. You could use any other types of biscuit that you prefer.

• I used Philadelphia Cream Cheese for the cheesecake layer in this recipe. You could use other brand of cream cheese that you prefer.

• I used raw sugar in this recipe. You could white sugar if you prefer.

• I used a metal skewer to poke holes all over the biscuit base. You could use fork or wooden skewer or toothpick if a metal skewer is not available.

• I used a 22cm springform cake tin to prepare the recipe. The advantage of a springform cake tin is that the cake is easily removed.

INGREDIENTS FOR NO-BAKE MANGO CHEESECAKE

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(Serves 10-12 peoples)

✅️ 2 Cups Mango Puree, pureed mango flesh in the food processor

✅️ 500 Gm Cream Cheese, cool in room temperature to soften

✅️ ½ Cup Hot Water

✅️ 2 Tbsp Gelatine Powder

✅️ 1 Tsp Lemon Juice

✅️ 1 Tsp Vanilla Extract

✅️ 1/2 Cup Sugar

INGREDIENTS FOR NO-BAKE MANGO CHEESECAKE - BISCUIT BASE

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✅️ 300 Gm Digestive Biscuits, blitz into fine crumbs in the food processor

✅️ 100 Gm Butter, melted

INGREDIENTS FOR NO-BAKE MANGO CHEESECAKE - MANGO JELLY

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✅️ 2 Cups Mango Puree, pureed mango flesh in the food processor

✅️ ½ Cup Hot Water

✅️ 1 ½ Tbsp Gelatine Powder

✅️ 1 Tsp Lemon Juice

✅️ 3 Tbsp Sugar

METHOD OF PREPARATION:

1. To prepare the biscuit base layer, lined the base of a springform cake tin with baking paper. Combine melted butter with the biscuit crumbs thoroughly and spread this evenly in the cake tin with a fork. Use the potato masher to press down the biscuit mixture tightly. Chill in the refrigerator for now.

2. To prepare the mango cheesecake layer, sprinkle gelatin powder into the hot water. Stir the gelatine powder until it is dissolved, then put aside to cool. Beat the softened cream cheese, add lemon juice, vanilla extract, mango puree and sugar and stir to combine thoroughly. Add the earlier prepared gelatin mixture and stir until the mixture is fluffy but still have a thick consistency.

3. Remove cake tin from refrigerator and poke holes all over the biscuit base using a metal skewer. Pour the cream cheese mixture on the biscuit base then chill in the refrigerator for 1 hour or until cheesecake layer is set.

4. To prepare the mango jelly layer, sprinkle gelatin powder into the hot water. Stir gelatine powder until dissolved, then put aside to cool. Whisk mango puree, lemon juice and sugar until the sugar is all dissolved. Add the earlier prepared gelatin mixture and stir until combine thoroughly.

5. Remove chilled mango cheesecake from the refrigerator. Pour the mango jelly mixture on top of the cheesecake layer. Carefully swirl the mango jelly to distribute evenly over the cheesecake layer. Chill in the refrigerator for 8 hours to set. Best overnight.

6. On the next day, remove chilled mango cheesecake from the refrigerator. Serve chilled with your favorite drinks.

RECIPE PHOTO GALLERY