Mango and cheese is a match made in culinary heaven. Here is the recipe for creamy, eggless mango cheesecake that you can make without an oven.
Ingredients
1½ cups digestive biscuits (around 9 biscuits, powdered)
4 tbsp unsalted butter (melted)
8 ounce cream cheese (softened and in room temperature)
1/3 cup sugar
¾ cup heavy cream
1 cup mango pulp
1½ tbsp lemon juice
1/3 cup water
1 tbsp + ½ tsp gelatin
Preparation
Mix the biscuit powder and butter in a bowl
Grease the sides of a baking tin with butter or cooking spray
Put the butter-biscuit mix into the tin
Press the mixture to the sides of tin nicely
Keep it in the fridge for half an hour
Soak the gelatin in water
Into a huge mixing bowl, add the softened cream cheese and sugar
Beat well using a hand mixer or electric beater
Beat the mixture for at least 5 minutes until it is fluffy
Into it add the lemon juice and beat well
Now add the heavy cream and beat for 5 more minutes
Add the mango pulp and beat for 2 minutes
Heat the soaked gelatin in a microwave oven for 30 seconds. However, it should be taken out and stirred at every 10 seconds. You could also melt the gelatin by immersing the bowl in hot water and stirring for 30 seconds
Add the melted gelatin into the batter and beat for 2 minutes
Take out the tin with the biscuit base from the fridge
Pour the batter into it
Pour some mango pulp on the cake to create some designs or patterns
Pop it in the fridge for at least 4-6 hours or overnight
Enjoy the mango cheese cake!
