No Bake Mango Cheesecake

A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier with! Recipe VIDEO below.

⏱ 30 menit 🔨 Persiapan 30mnt 📊 Sedang 🍽 12 porsi ⭐ 5.0 (208) 👁 40
No Bake Mango Cheesecake

Bahan-bahan

12 porsi

Langkah-langkah

  1. Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
  2. Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
  3. Grease sides with butter and line with paper.
  4. Blitz crackers into fine crumbs in a food processor.
  5. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
  6. Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
  7. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
  8. Place mango in food processor. Blitz until smooth.
  9. Measure out 3/4 cup and reserve for mango jelly, set aside.
  10. Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
  11. Pour into cake pan. Refrigerate 3+ hours until top is set.
  12. Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  13. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
  14. Pour over cheesecake filling. Tilt cake around to spread.
  15. Refrigerate 12 hours+.
  16. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
  17. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
  18. Piled over the centre of the cheesecake.
  19. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
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Nutrisi per porsi

380kcal

💰 Estimasi Harga

Total Bahan
Rp 1.100
Per Porsi
Rp 92/porsi
🏠 Lebih Hemat
~Rp 2.200 dari beli jadi!
📋 Rincian Harga Bahan (12% bahan terdeteksi)
BahanJumlahSubtotal
/ 5 oz Arnott's Marie Biscuits 150 g -
/ 3.5 oz unsalted butter 100 g -
white sugar 2 tbsp -
/ 1.4 lb mango flesh 700 g -
gelatin powder 2 tsp Rp 800
/ 125 ml cold tap water 0.5 cup -
/ 1 lb Philadelphia cream cheese 500 g -
/ 150g caster sugar 0.6666666666666666 cup -
/ 10 oz whipping cream* 300 ml -
gelatin powder 0.75 tsp Rp 300
/ 65 ml cold tap water 0.25 cup -
lemon juice 1 tbsp -
/ 10 oz whipping cream* 300 ml -
white sugar 1 tbsp -
vanilla extract 1 tsp -
large mango 1 -
passionfruit 2 -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Bahan Serupa

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No Bake Mango Cheesecake

Bahan-bahan:
  • 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
  • 100 g / 3.5 oz unsalted butter (, melted)
  • 2 tbsp white sugar
  • 700 g / 1.4 lb mango flesh ( (2 large mangoes) (Note 1))
  • 4 1/2 tsp gelatin powder ((Note 2))
  • 1/2 cup / 125 ml cold tap water
  • 500 g / 1 lb Philadelphia cream cheese, softened ((2 blocks))
  • 2/3 cup / 150g caster sugar ((superfine white sugar))
  • 300 ml / 10 oz whipping cream*
  • 3/4 tsp gelatin powder ((Note 2))
  • 1/4 cup / 65 ml cold tap water
  • 1 tbsp lemon juice
  • 300 ml / 10 oz whipping cream*
  • 1 tbsp white sugar
  • 1 tsp vanilla extract
  • 1 large mango, cut into cubes
  • 2 passionfruit

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