No-Bake Mango Cheesecake with a smooth, creamy texture and delicious mango cheese flavor enriched with white chocolate. What more could you ask for in a summer dessert?
Preparation:
Cook:
Level: Easy
Ingredients
- 130 grams Digestive biscuits
- 50 grams Unsalted butter, melted
- 300 grams Cream cheese
- 150 milliliters Whipped cream, cold
- 250 grams White chocolate
- 1-¾ cup Canned mango pulp, divided
- 2 tablespoons Lemon juice
- ¼ cups Water
- 10 grams gelatin powder
Preparation
Crush the digestive biscuits into fine crumbs. Pour into a bowl and add the melted butter. Mix well and pour into a 7-inch springform pan. Press the crumbs to the base. Chill in the refrigerator for 30 minutes.
In a bowl, add cream cheese and whisk until fluffy. Add the whipped cream and mix until the mixture is a bit thicker. Do not overmix to prevent the cream from splitting.
Melt the white chocolate in the microwave or in a double boiler. Add to cream cheese mixture and stir immediately to prevent white chocolate from setting. Add 1 1/2 cups mango pulp and toss to combine. Add the lemon juice and mix. Put aside.
In a bowl, add water and gelatin powder. Leave to swell for 5 minutes and heat in the microwave or in a bain-marie until the gelatin is dissolved. Add a little cheesecake mix into the dissolved gelatin and stir to combine. This is to temper it so it’s easier to mix later.
Add tempered gelatin to cheesecake mixture. Immediately stir everything to combine. Pour into the previously cooled base. Knock the pan against the work surface several times to release the air bubbles.
Spoon the remaining mango pulp randomly on top. Using a stick, make swirls all around. Chill in the fridge overnight to let it set completely before serving.
