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Wednesday, 12 June 2019

No-Bake Mango Cheesecake 芒果芝士蛋糕(免烤)




This silky smooth, melt in the mouth tropical Mango Cheesecake with mango jelly topping is a no-bake wonder making it a great dessert with a lovely fruity flavour. Its natural color and flavour is from the fresh mango puree added in the cream cheese. Make it the day before so it can chill and set overnight. 


Here's my Youtube video tutorial shows the easiest and perfect way to un-mold cheesecake. 以下的视频教你怎么轻易的脱模。







Recipe adapted from here

Ingredients:
材料

Crust:

150g Digestive Biscuit, finely crushed 消化饼干碎 150克

60g Unsalted Butter, melted 牛油 60克,融化


Filling:

1 tbsp (full) Gelatin Powder 吉利丁粉 1汤匙满

1.5 tbsp Water 水 1.5汤匙

200g Mango Puree (blend fresh mangoes into puree) 芒果泥 200克,新鲜芒果打成泥状

1tbsp Lemon Juice 柠檬汁 1汤匙

250g Cream Cheese (room temperature) 奶油奶酪 250克 ,室温

120g Castor Sugar 细砂糖 120克

200g Whipping Cream 动物性鲜奶油 200克


Another version that I made for my boy's birthday.
Pompompurin Mango Cheesecake

Topping: 

160g Water 水 160克

3.5 tsp Gelatin Powder 吉利丁粉 3.5 小匙

200g Mango Puree 芒果泥 200克

1 tbsp Lemon Juice 柠檬汁 1汤匙

2 tbsp Castor Sugar 细砂糖 2汤匙

Cake pan: 7" round removable base. 七寸蛋糕模




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:
步骤

Crust:

1. Combine digestive biscuit and melted butter. 
消化饼干碎和牛油拌均。









2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour.
铺在蛋糕模底部,压平。放进冰箱冷藏1小时。






Filling:

3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. 
吉利丁粉撒在水里,待十分钟。




4. Place bowl in a larger pot of hot water. Once the gelatin is fully dissolved, remove from heat and set aside to cool to room temperature. 
隔水融化后待凉。

5. Meanwhile, prepare mango puree, stir in lemon juice, set aside. Refer pictures below.
准备芒果泥,拌入柠檬汁,备用。(参考下图的做法)









6. In a mixing bowl, beat whipping cream and 2 tbsp sugar until stiff. Set aside.
动物性鲜奶油加入2汤匙糖,打发。备用。





7. Beat cream cheese and the remaining sugar together until smooth and creamy. 
奶油奶酪和剩余的糖用搅拌器打至顺滑。






8. Beat in gelatin mixture. 
加入吉利丁液,拌均。

9. Beat in mango puree.
加入芒果泥,拌均。

10. Fold in whipped cream. 
加入动物性鲜奶油,拌均。








11. Pour the mixture onto the chilled crust. Refrigerate until set. 
将(10 )倒入蛋糕模,震出气泡,放进冰箱冷藏至凝固。


Toppings:

12. Measure water into a bowl and sprinkle in the gelatin. Set aside for 10 minutes, stir in sugar. 
吉利丁粉撒在水里,待十分钟,加入细砂糖。 




13. Place bowl in a larger pot of hot water. Once the gelatin and sugar is fully dissolved , remove from heat and set aside to cool to room temperature. 
隔水融化后待凉。






14. Meanwhile, prepare mango puree, stir in lemon juice.
准备芒果泥,拌入柠檬汁。








15. Stir in gelatin liquid, pour mixture onto cheesecake. Refrigerate overnight or until set. Remove cheesecake from the cake pan and serve chilled. 
拌入吉利丁液,倒入蛋糕模,放冰箱冷藏隔夜,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,或追随 Instagram: mfa_dingoozatfood ,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

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