Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mango cheesecake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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? Mango cheesecake Recipe with step by step photos - this is a delicious no bake vegetarian mango The mango cheesecake recipe is without eggs, gelatin and a no bake version.
Mango cheesecake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Mango cheesecake is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook mango cheesecake using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mango cheesecake:
- Get For base–
- Make ready 1 1/2 (150 g) digestive biscuits, or any plain cookies crushed
- Take 1/4 cup (55g)butter melted
- Prepare For filling–
- Prepare 3/4 cup (180 ml) whipping cream
- Take 300 gm cream cheese
- Get 1 1/2 cup mango pulp
- Make ready 2 tbsp fresh lemon juice
- Get 5 tbsp geletin or Agar Agar
- Prepare 1/2 cup(120ml) water
- Make ready For the topping–
- Prepare 3-4 tbsp mango pulp
- Prepare slices some mango
This is a simple and easy recipe baked in a. Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog!
Steps to make Mango cheesecake:
- Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.
- Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside.
- In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
- Then add in the mango pulp and fresh lemon juice until everything is smooth.
- In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
- Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.
- Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added. Pour the filling into the springform pan and dollop with the mango pulp.
- Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern.
- Chill the cheesecake for a minimum of 6 hours or overnight, until set.
- Garnish with fresh mango slices and mango pulp and serve chilled.
To make the mango cheesecake pie filling you'll need a blender (or immersion stick blender), a mixing bowl and a small saucepan (or pot). Start to blend the mango, vegan cream cheese and sugar until. 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. No Bake Mango Cheesecake - the most beautiful and unbelievably delicious mango cheesecake.
So that is going to wrap this up with this special food mango cheesecake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
