mango_cheesecake
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Table of Contents
Mango Cheese Cake - No Bake
- 6“ cake pan with removable bottom
Ingredients
Cookie Base
- 80 g Lorna Doone Shortbread Cookies (3 oz)
- 40 g melted butter (3 tbsp)
Cream cheese filling
- 200 g cream cheese (7 oz) - room temperature
- 50 g sugar (4 tbsp)
- 1 tsp vanilla extract
- 50 g yogurt (3.5 tbsp)
- 150 g mango puree (1 cup)
- 2 tsp gelatin (6 g)
- 2 tbsp cold water
- 100 ml heavy cream (1/2 cup)
- 20 g sugar (1.5 tbsp)
- fresh mango chunks
Mango jelly
- 1.5 tsp powdered gelatin (4 g)
- 60 ml cold water (4 tbsp)
- 12 g sugar (1 tbsp)
- 120 g mango puree (3/4 cup)
Procedure
Cookie Base
- Pulse cookies in a food processor until you have fine crumbs.
- Pour melted butter over and pulse until mixture is well combined.
- Press into an even layer in to bottom of the pan
- Chill in the refrigerator
Cream cheese filling
- Mix the cream cheese, 50 g of sugar and vanilla.
- Mix in the yogurt and mango puree.
- Combine the gelatin and water and bloom 5 minutes.
- Microwave 15 seconds.
- Add 1 tbsp of cream cheese mixture to the gelatin and combine.
- Pour the gelatin mixture into the cream cheese mixture and combine.
- Mix the cream and sugar and whip until thick and foamy (60% before soft peaks).
- Fold the cream into the yogurt mixture set aside.
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