Description
No-bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate. What more could you ask for a summer dessert?
Ingredients
- 130 grams Digestive Biscuits
- 50 grams Unsalted Butter, melted
- 300 grams Cream Cheese
- 150 milliliters Whipping Cream, Chilled
- 250 grams White Chocolate
- 1-¾ cup Canned Mango Pulp, Divided
- 2 Tablespoons Lemon Juice
- ¼ cups Water
- 10 grams Gelatin Powder
Preparation
Crush digestive biscuits into fine crumbs. Pour into a bowl and add melted butter. Mix well and pour into a 7-inch removable bottom pan. Press crumbs to the base. Chill in the fridge for 30 minutes.
In a bowl, add cream cheese and whisk until fluffy. Add whipping cream and mix until mixture is a bit thicker. Do not over-mix to prevent the cream from splitting.
Melt white chocolate in microwave or double boiler. Add into the cream cheese mixture and immediately mix to avoid the white chocolate seizing up. Add 1 1/2 cups mango pulp and mix to combine. Add lemon juice and mix together. Set aside.
In a bowl, add water and powdered gelatin. Let it bloom for 5 minutes and heat in microwave or double boiler until gelatin is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine. This is to temper it so it’s easier to mix later.
Add tempered gelatin into cheesecake mixture. Immediately mix everything together to combine. Pour into previously chilled base. Hit the pan against the work surface a few times to release air bubbles.
Spoon remaining mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it fully set before serving.
