This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8
INGREDIENTS:
- 125gm Digestive Biscuits crumbs
- 65gm Unsalted butter, melted
- 10gm Honey
- Part A
- 250gm Cream Cheese
- 55gm Caster Sugar
- 100gm Whipping Cream
- 70gm Mango Yoghurt
- 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
- Part B
- 200gm Mango, cubes
- 40gm Sugar
- 15gm Lemon Juice (15gm)
- 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
DIRECTIONS:
- Warm butter and honey.
- Add to the biscuits crumbs.
- Press the crust mixture tightly onto the prepared 7 inches cake tin.
- Chill the crust base untill further use.
- Whip the cream till medium soft peak. (Part A)
- In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
- Add mango yoghurt. (Part A)
- Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
- Fold the cream into the mixture. (Part A)
- Pour mixture into the prepared cake tin with the biscuit. (Part A)
- Set In the freezer. (Part A)
- Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
- Gently mix with the mangoes. (Part B)
- Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)