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.
Recipe adapted from here.
150g Digestive Biscuit, finely crushed 消化饼干碎 150克
60g Unsalted Butter, melted 牛油 60克，融化
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
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1. Combine digestive biscuit and melted butter.
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.
3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes.
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.
5. Meanwhile, prepare mango puree, stir in lemon juice, set aside. Refer pictures below.
6. In a mixing bowl, beat whipping cream and 2 tbsp sugar until stiff. Set aside.
7. Beat cream cheese and the remaining sugar together until smooth and creamy.
8. Beat in gelatin mixture.
9. Beat in mango puree.
10. Fold in whipped cream.
12. Measure water into a bowl and sprinkle in the gelatin. Set aside for 10 minutes, stir in sugar.
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.
14. Meanwhile, prepare mango puree, stir in lemon juice.
15. Stir in gelatin liquid, pour mixture onto cheesecake. Refrigerate overnight or until set. Remove cheesecake from the cake pan and serve chilled.
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