Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, mango cheesecake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mango cheesecake is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mango cheesecake is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook mango cheesecake using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Mango cheesecake:
- Take For base–
- Prepare 1 1/2 (150 g) digestive biscuits, or any plain cookies crushed
- Take 1/4 cup (55g)butter melted
- Make ready For filling–
- Get 3/4 cup (180 ml) whipping cream
- Make ready 300 gm cream cheese
- Take 1 1/2 cup mango pulp
- Make ready 2 tbsp fresh lemon juice
- Take 5 tbsp geletin or Agar Agar
- Get 1/2 cup(120ml) water
- Prepare For the topping–
- Get 3-4 tbsp mango pulp
- Make ready slices some mango
Steps to make Mango cheesecake:
- Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.
- Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside.
- In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
- Then add in the mango pulp and fresh lemon juice until everything is smooth.
- In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
- Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.
- Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added. Pour the filling into the springform pan and dollop with the mango pulp.
- Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern.
- Chill the cheesecake for a minimum of 6 hours or overnight, until set.
- Garnish with fresh mango slices and mango pulp and serve chilled.
So that’s going to wrap this up with this exceptional food mango cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
