NO BAKE MANGO CHEESECAKE
INGREDIENTS: Crust: Digestive Biscuits, 200 g Butter 120 g Sugar 1 tbsp Filling: Cream cheese 650 g at room temp Powder sugar 120 g Lemon juice 1 tsp. Lemon zest 1 tsp Whipping cream cold 300g Vanilla extract 1 tsp Mango pulp 240 g Gelatin powder, 2 sachets Topping: Mango pulp 120g Gelatin powder 1 Sachet Cold water, 150 ml PROCEDURE: To make the crust, place the digestive cookies, sugar & butter in a food processor until combined. Transfer the biscuit mixture into a prepared 24 cm cake pan, pressing evenly and firmly. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the crust set. Meanwhile, in a small pan, add the gelatin powder and water with sugar or as indicated in the sachet, let it boil for some minutes. Set aside. In a large bowl , add the room-temperature cream cheese and mix with an electric hand mixer until creamy in consistency. Add the mango pulp, lemon juice, lemon ze...
