Recipe: Appetizing Mango cheesecake

Mango cheesecake. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. This no bake mango cheesecake is so delicate, rich and delicious. Mango cheesecake Recipe with step by step photos - this is a delicious no bake vegetarian mango The mango cheesecake recipe is without eggs, gelatin and a no bake version.

Starting summer with a Mango Cake has become tradition of my blog. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. However, this is my first cheesecake recipe on the blog! You can cook Mango cheesecake using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mango cheesecake

1. You need of For base–.
2. It's of digestive biscuits, or any plain cookies crushed.
3. You need of (55g)butter melted.
4. You need of For filling–.
5. It's of whipping cream.
6. It's of cream cheese.
7. It's of mango pulp.
8. Prepare of fresh lemon juice.
9. It's of geletin or Agar Agar.
10. It's of water.
11. You need of For the topping–.
12. It's of mango pulp.
13. You need of some mango.

This Mango Cheesecake is easily one of the best dessert recipes I've ever concocted. Thanks to your Instant Pot, this pressure cooker cheesecake is perfect every time! I have disappeared from this I'm so excited and thrilled to share this cheesecake recipe on divinetaste. Easy no-bake mango cheesecake recipe with smooth creamy texture and delicious mango No-Bake Mango Cheesecake.

Mango cheesecake step by step

1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin..
2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside..
3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese..
4. Then add in the mango pulp and fresh lemon juice until everything is smooth..
5. 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..
6. 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..
7. 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..
8. 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..
9. Chill the cheesecake for a minimum of 6 hours or overnight, until set..
10. Garnish with fresh mango slices and mango pulp and serve chilled..

The cheesecake takes a little longer to sit in the fridge because mangoes add a lot of liquid, but it's nothing that a nice long overnight chill won't take care of. Remember also to turn off the oven while. This is a simple and easy recipe baked in a. Easy no bake Mango Cheesecake made from scratch with fresh cream cheese, gorgeous flavored mangoes, whipped cream and butter cookie crust. Create a smooth, scrumptious mango cheesecake at home with this simple recipe.