No Bake Mango Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
150g plain sweet biscuits (Marie, digestives, or Graham Crackers)
02 -
100g unsalted butter, melted
03 -
2 tablespoons white sugar
→ Filling
04 -
700g mango flesh (2 large mangoes)
05 -
4 1/2 teaspoons gelatin powder
06 -
1/2 cup cold water
07 -
500g cream cheese, softened (2 blocks)
08 -
2/3 cup caster sugar
09 -
300ml whipping cream
→ Mango Jelly
10 -
3/4 teaspoon gelatin powder
11 -
1/4 cup cold water
12 -
1 tablespoon lemon juice
→ Toppings (Optional)
13 -
300ml whipping cream
14 -
1 tablespoon white sugar
15 -
1 teaspoon vanilla extract
16 -
1 large mango, cubed
17 -
2 passionfruit
# Instructions:
01 -
Use a 22cm springform pan with base turned upside down. Line with baking paper, secure in pan with excess paper hanging out. Grease and line sides.
02 -
Process biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into pan base.
03 -
Sprinkle gelatin over cold water in a bowl. Let stand 5 minutes. Microwave in 15-second bursts until dissolved. Cool 5 minutes.
04 -
Blend mangoes until smooth. Reserve 3/4 cup for jelly. Mix remaining puree with cream cheese, cream, sugar and gelatin until smooth. Pour into pan. Chill 3+ hours.
05 -
Prepare gelatin as before. Mix with reserved mango puree and lemon juice. Pour over set filling. Refrigerate 12+ hours.
06 -
Top with whipped cream, fresh mango cubes and passionfruit pulp before serving.
# Notes:
01 -
Must use whipping cream (not pouring cream)
02 -
Honey Gold mangoes work best for color and sweetness
03 -
Sheet gelatin is not recommended for this recipe
04 -
Food processor must be at least 2.5L capacity