Thursday, 22 June 2017

No bake mango cheesecake

I love mangoes and  usually buy them in whole boxes. Since they were nice and ripe, I thought I might as well use them for a cake - a cheesecake in particular. The cake itself is not too sweet, creamy with delicate mango flavour, on a thin digestive biscuits base and topped with pure mango mousse. I'm glad I've managed to take some pictures, as it disappeared quickly.

Ingredients for 22 cm spring form:
1kg soft cheese (Philadelphia type - I used store own brand)
1 cup granulated sugar
4 packets of gelatine (each for 500ml of liquid)
3 large ripe mangoes (if you have smaller, I would suggest to use 4)
1 teaspoon vanilla extract
6-7 digestive biscuits
1cm slice of butter, melted

Start with lining spring form with baking paper:

Put biscuits in a blender and crush them to a sand (you can also put them in a plastic bag and crush them with rolling pin), add butter and mix well. Spread mixture on the bottom of the pan, pressing lightly and chill in the fridge.
Blend mangoes to a puree, dissolve gelatine in 1 cup of hot water. If you are using leaf gelatine, soak it for 10 minutes in 1 cup of water and then heat it up to dissolve it (make sure not to boil it or it's not gonna set properly). Cool it down a bit. Take 1/3 of the mango puree and mix wit 1/4 of gelatine, set aside - this is going to be the topping.
Put cream cheese, sugar and vanilla extract in a mixer bowl and beat it on low speed until it's uniform and creamy. Add remaining mango puree, mix well. With mixer still on, slowly pour gelatine, keep mixing until it's well incorporated. Pour mixture on top of the biscuit base, spreading evenly, chill until cheesecake thickens. Spread mango mousse on top and chill for couple hours, until set.
Enjoy :-)

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