Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Saturday, 9 January 2016

Eggless No Bake Mango Cheesecake


Ingredients:

For the base / biscuit layer:

250 gm digestive biscuits, finely crumbled
100 gm unsalted butter, melted

For the Cheesecake Layer :

340 gm / 12 oz Philadelphia full fat cream cheese
250 ml whipping cream
1 1/2 mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water
2-3 tbsp icing sugar
1/3 cup sugar

For glaze topping:

1 cup mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water

Preparation:

For the base / biscuit layer:
  1. In a bowl, combine the finely crumbled biscuits and melted butter. Press this mixture to a 8 or 9 inch springform pan or individual serving glasses. Refrigerate it while you make rest of the cheesecake.
For the filling / Cheesecake Layer:
  1. Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well. Keep it aside.
  2. In a bowl, whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
  3. In another bowl, combine cream cheese and sugar till smooth. Add mango-gelatin mix to this and mix well.
  4. Then add the whipping cream into this in two batches and combine well. ( optional: can add 1 mango cut into small pieces into this and mix well)
  5. Pour this mixture over the biscuit base and refrigerate for a minimum of 2 hours, before adding the glaze topping.
For the glaze topping:
  1. Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well.
  2. Pour this over the cream layer, once it is set. Then refrigerate it for another 2 hours or till ready to serve. Garnish with sliced strawberries...
Recipe Source: Maria's Menu

1 comment:

  1. This is the best way to eat cheesecake, in limited quantity... :) Yumm always for mango flavors...

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...