This no-bake cheesecake can be prepared quickly and easily if you own a food processor. I use it to crumble up my biscuits. Then I use it again to prepare my mango-cream cheese mixture (of course rinsing is needed in between). If you don’t have one, simply use a hand mixer and follow the traditional way. Make sure you pass the mango-cream cheese mixture through a sieve to catch any bits of cream cheese that doesn’t get mixed properly.
Check out my no-bake strawberry cheesecake recipe as well!
No Bake Mango Cheesecake 芒果芝士凍餅
Makes a 7-inch cake
For the Crust
100 g marie biscuit
35 g unsalted butter, melted
For the Cheesecake Batter
180 g cream cheese
80 g milk
45 – 70 g granulated sugar (adjust according to ripeness of mango)
200 g fresh mango
1 Tbsp lemon juice
150 g whipped cream
13 g (1.5 Tbsp) powdered gelatin
fresh mango, cubed (optional)
For the Mango Mirror Glaze
3 g powdered gelatin
60 + 15 g water
40 g mango puree
1 Tbsp (or to taste) granulated sugar or light corn syrup
1/2 tsp lemon juice
無鹽牛油溶液 35 克
切粒芒果 適量 (可不加)
Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Wrap the bottom of the mousse ring with plastic wrap. Line the inside with acetate strip for easy unmolding.
Prepare the crust by combining crumbled marie biscuits (I use a food processor) and melted butter. Press into the bottom of the ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.
Bloom gelatin by mixing it into 60 g of milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.
Mash mango with a fork and mix with the remaining 20 g of milk until combined. In a mixing bowl, beat cream cheese (room temperature) and sugar with an electric or stand mixer until smooth. Gradually mix in the mango-milk mixture and lemon juice until well combined. Pass mixture through a sieve to get rid of any large lumps. (The rapid method; with a blender or food processor, process mango, cream cheese, sugar, the remaining 20 g of milk and lemon juice until smooth. Scrape mixture into a mixing bowl.)
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form.
Add dissolved gelatin to the mango-cream cheese mixture and mix well. Fold in the whipped cream in two to three batches until well combined. Add the optional mango cubes and mix well. Pour batter into the prepared ring. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.
For the mango mirror glaze, bloom gelatin by mixing it with 15 g of water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. In a microwave-safe bowl combine mango puree and sugar. Heat in the microwave until sugar is dissolved. Stir in the remaining water, lemon juice and dissolved gelatin and mix well. Let cool to room temperature before pouring over the chilled cheesecake. Chill until the glaze sets.
Unmold cheesecake and decorate with fresh fruits or modeling chocolate roses. See how to make easy chocolate ribbon roses here.
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