First time making a no-bake cheesecake and surprisingly it's easy and delicious too. Love the combination of mango + yogurt + cheese. The cake texture is creamy and silky smooth.
Perfect for any occasions.
Recipe adapted from Anncoo Journal but I changed the ingredients quantity to fit for a smaller 6 inch removable cake pan.
(Her recipe uses an 8" cake pan)
Ingredients: (makes a 6" pan)
Cake Base:
80g Marie Biscuit
60g Melted Butter (microwave for 30 secs)
pinch of Salt
Step by Step:
Grease the sides of a 6 inch removable cake pan and base of the pan. Blend biscuits coarsely.
Mix well with melted butter.
Pressing the biscuit crumbs with your hand/using a spoon to the bottom of the cake pan. Put the tin in the fridge for later use.
Cheese Filling:
200g Cream Cheese, room temperature (I use Emborg brand) 2 tbsp Fresh Milk 2 tbsp Icing Sugar or to taste 1 can Mango Yogurt (I use Nestle brand 135g) 1 1/2 tsp Lemon Juice 120g Fresh topping cream/non-dairy whipping cream 1/2 Fresh Mango, cut to cubes 1 tbsp Gelatin + 2 tbsp Water
Step by Step:
Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
Beat cream cheese and icing sugar at medium speed with 2 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
Use a cold mixing bowl by putting it into the freezer for 10 to 15 minutes. Make sure whipping cream is cold. Place bowl in ice water before start to whisk. Whisk fresh whipping cream until soft peak and pour into the cheese mixture, fold well.
Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. Set aside in the refrigerator.
Mango Topping 1/2 Fresh Mangoes, chopped , about 140g 1 1/2 tsp Sugar or to taste 1/2 tsp lemon juice 1 1/2 tsp Gelatin + 1 tbsp Water
Step by Step:
Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.
To remove cake from the pan, carefully push up the base of the pan while pushing the side pan downwards. Do it slowly and hold on the cake base firmly, so that you don't accidentally drop the cake.
Alternatively, you can put something like a cup at the bottom of the pan, then carefully push up the base of the pan while pushing the side pan downwards.
Serve chilled.
Have a sweet day !!!