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 zest, vanilla extract, and mix until the mixture is smooth.
• In a separate bowl, whip together the whipping cream and the powder sugar until stiff peaks form.
• Add the warm gelatin to the cream cheese mixture, then lightly fold the whipped cream until the mixture is well combined and creamy.
• Pour the mixture on the crust and smooth out the tops. Place the cheesecake in the fridge to firm up for at least 4 hours.

Mango Topping

• In a pan, place the gelatin powder, water & sugar, boil as indicated in the packets.
• In a medium mixing bowl, add the mango puree and the warm gelatin and mix well.
• Pour the mango mixture to the cake and tilt the cake to help it spread evenly.
• Let the cheesecake set in the fridge for an additional 2 hours. Serve and enjoy!

Notes:I used the mango pulp, I bought in the Filipino store here, but if you can have the fresh ones, better to do it as it's always good to use fresh ingredients.