Work in this order: crust → cheesecake filling → mango jelly.
Finely grind the digestive biscuits in a food processor. In a small bowl, mix the crumbs with the melted butter, then spread into the pan and press down firmly by hand. Bake in an oven preheated to 160°C for 5 minutes, then let cool.
Soak the sheet gelatin in cold water for 5 minutes. Squeeze out the water and microwave for 10 seconds.
In a bowl, loosen the cream cheese and sugar with a sturdy spatula.
Add the thawed mango puree and the gelatin from step 3, mix well, and set aside.
In another bowl, whip the heavy cream with a hand mixer to about 70%: it should still flow when lifted but be slightly thick.
Add the sour cream to the mixture from step 4 and mix. Then add the whipped cream from step 6 and the lemon juice and mix until combined.
Pour half of the filling into the pan and scatter the diced fresh mango over it.
Add the rest of the filling, smooth the top, and freeze for 30 minutes.
In a heatproof container, soak the sheet gelatin in cold water for 5 minutes, then microwave for 30 seconds.
In a bowl, combine the frozen mango puree, sugar, and lemon juice and melt them in the microwave or over a hot water bath.
Stir the gelatin from step 10 into the mixture from step 11 to finish the mango jelly.
Pour the mango jelly over the frozen cheesecake and let it set in the freezer for at least 2 hours.
Remove the pan, then cut the topping mango and arrange it on top.
Tips
Making the crust ahead of time saves effort later.
The mango jelly can set if made too early, so make it right before you need it.
Thaw the frozen mango puree in the microwave, and dice the fresh mango ahead of time.
Always keep the cheesecake refrigerated. Cakes with fresh fruit are best eaten within 3 days.
Mango No-Bake Cheesecake
Equipment: mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- digestive biscuits 140g, digestives or graham crackers
- unsalted butter 60g
- cream cheese 210g
- mango puree 120g, frozen
- sugar 60g
- heavy cream 140g
- sour cream 60g
- lemon juice 6g
- sheet gelatin 4g
- mango 1, diced
- mango puree 150g, frozen
- lemon juice 4g
- sheet gelatin 2g
- sugar 20g
- mango 1, for topping
Instructions
1. Work in this order: crust → cheesecake filling → mango jelly.
2. Finely grind the digestive biscuits in a food processor. In a small bowl, mix the crumbs with the melted butter, then spread into the pan and press down firmly by hand. Bake in an oven preheated to 160°C for 5 minutes, then let cool.
3. Soak the sheet gelatin in cold water for 5 minutes. Squeeze out the water and microwave for 10 seconds.
4. In a bowl, loosen the cream cheese and sugar with a sturdy spatula.
5. Add the thawed mango puree and the gelatin from step 3, mix well, and set aside.
6. In another bowl, whip the heavy cream with a hand mixer to about 70%: it should still flow when lifted but be slightly thick.
7. Add the sour cream to the mixture from step 4 and mix. Then add the whipped cream from step 6 and the lemon juice and mix until combined.
8. Pour half of the filling into the pan and scatter the diced fresh mango over it.
9. Add the rest of the filling, smooth the top, and freeze for 30 minutes.
10. In a heatproof container, soak the sheet gelatin in cold water for 5 minutes, then microwave for 30 seconds.
11. In a bowl, combine the frozen mango puree, sugar, and lemon juice and melt them in the microwave or over a hot water bath.
12. Stir the gelatin from step 10 into the mixture from step 11 to finish the mango jelly.
13. Pour the mango jelly over the frozen cheesecake and let it set in the freezer for at least 2 hours.
14. Remove the pan, then cut the topping mango and arrange it on top.
https://hong-recipe.pages.dev/en/recipes/mango-rare-cheese-cake/
Hong's Recipe