Tuesday, August 13, 2013

No Bake Mango Cheesecake

250 grams cream cheese
170 grams cream
1/2 cup powdered sugar
3/4 cup mango puree
1 1/2 tablespoon gelatin
1/4 cup hot water
10-12 digestive biscuits
1/4 cup melted unsalted butter
  • Crush the biscuits in food processor until well powdered.
  • Add the melted butter to the powdered biscuits and whiz in the processor until well combined.
  • Line an eight inch pan with aluminum foil and spread the biscuit mixture evenly in a layer on it. Press firmly to make an even layer. Keep this in the refrigerator to set.
  • In the meantime, make the rest of the cheesecake. Mix well the cream, cheese and sugar in a bowl.
  • Mix gelatin in the hot water. Stir well until the gelatin dissolves completely. Add this to the mango puree and mix well.
  • Add half of the mango puree into the cream and cheese mixture. Mix well.
  • Take the pan from the refrigerator and pour the cream mix on top of the biscuit layer. Return this back to the refrigerator. Refrigerate until the cheese layer is fully set.
  • Once the cheese layer is fully set, pour the remaining mango puree on top of the set cheese layer. Refrigerate again until the mango puree layer is also fully set, preferably refrigerate it overnight.
  • Enjoy yummy mango cheesecake the next day.


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