No Bake Mango Cheesecake Recipe

Oh boy, Flickr uploader is crawling like a snail today. Or maybe I’m the only one who’s having the problem today? Anyway, all the photos are up and here’s how the mango cheesecake was made.

Ingredients:

6″ removable cake mold

A. Base

Digestive biscuits: 100g

Butter: 45g

B. Middle cheesecake layer

Cream cheese: 175g

Milk: 65ml

Sugar: 50g

Mango puree: 215g

A bit of lemon juice (optional)

Whipping cream: 150g

Gelatine Powder: 15g (I used gelatine sheets)

C. Top layer

Mango puree + water: 260g

Sugar: 30g

Agar-agar podwer: 1/2 tsp

 

Method:

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Process the digestive biscuits with a food processor. Microwave the butter and mix it with the crushed biscuit. Form a thin layer of biscuit base at the bottom of the cake mold and keep it refrigerated.

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Beat cream cheese and sugar until well combined. Store in the fridge and proceed to the next step.

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Prepare mango puree.

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Soak the gelatine sheets in water until soften. Then heat it up over boiling water to dilute the sheets.

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Mix gelatine with mango puree.

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Mix the puree with cream cheese mixture. Refrigerate the mixture again.

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Beat whipping cream until soft peak.

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Add whipping cream into mango and cream cheese mixture and mix well.

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Arrange pieces of mango on the base.

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Pour the mixture into cake mold.

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Lightly drop the cake mold to release the air bubbles. Refrigerate the cheesecake for a couple of hours.

Next, prepare the agar agar by cooking mixture C for a few minutes. Let it cool down to room temperature and add it on the cake.

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Refrigerate again for at least 4 hours or overnight.

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To remove the mold, place a hot kitchen towel around the outer ring and the mold can be easily slight down.

So here’s the cake.

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Comments: 2

  1. Yenn March 12, 2013 at 6:11 pm

    beautiful and looks so yummy!!!

  2. shoppingmum March 13, 2013 at 10:57 am

    It’s quite easy to prepare too :)