Life Style: A super-easy and irresistible cheesecake made with a buttery biscuit base topped with a thick layer of cream cheese and finished with a delicious layer of mango pulp.
Material
250 grams oats biscuits or digestive
2 tbsp unsalted melted butter
300 grams cream cheese
150 ml double cream or whipping cream
1 tablespoon gelatin powder
1/2 cup + 2 tbsp granulated/powdered sweetener (can be replaced with regular sugar)
1 teaspoon vanilla essence
1 cup mango pulp
1/2 cup mango, peeled and chopped
1/2 cup chopped mango and a sprig of mint for garnish
Method
* Cook the mango pulp in a thick bottomed pan on medium flame till it boils. Keep it aside and let it cool completely.
* To prepare the base of the cheesecake, grind the biscuits finely in a food processor. Melt the butter and mix it with the biscuit pieces in a large bowl. mix well.
*Grease the base of the spring foam cake tin with melted butter. Spoon the biscuit-butter mixture into the cake tin and press firmly with a potato masher or spatula to create an even base for the cheesecakes. Keep it in the refrigerator for 40 minutes to set firmly.
* Using an electric whisk, whip the cream until stiff peaks. Keep it aside.
*For the cheesecake layer, combine cream cheese, sugar and vanilla essence in a large mixing bowl. Mix well using a whisk until it becomes light and fluffy.
* Add 1/2 cup mango puree to the cream cheese mixture. Make sure the mango puree has cooled completely before adding it to the cream cheese mixture.
* Add whipped cream to the cream cheese mixture and stir until well combined.
* Take 8 tablespoons hot water in a bowl. Add 1 tablespoon gelatin powder and stir well until the gelatin powder dissolves completely. Leave it like this for 5 minutes.
* After letting the gelatin mixture sit for 5 minutes, add it (a little at a time) to the whipped cream cheese and mix well.
* Make holes in the base of the cooled biscuits with the help of a fork. Pour half of the cream cheese mixture onto the biscuit base. Scatter chopped mangoes over it. Pour remaining cream cheese mixture over scattered mangoes. Cover it and keep it in the refrigerator for 6-8 hours or overnight so that the cream cheese layer sets properly.
*For the top layer, mix remaining 1/2 cup mango pulp with 1 cup water and 2 tablespoons sweetener. mix well.
* Take 8 tablespoons hot water in a bowl. Add 1 tablespoon gelatin powder and stir well until the gelatin powder dissolves completely. Leave it like this for 5 minutes.
* Add gelatin mixture to mango pulp and mix well. Let it cool completely.
*Once cooled, gently pour the gelatin-mango pulp mixture over the cream cheese, which was kept in the refrigerator for 6-8 hours.
* Cover and keep in the refrigerator for about 4 hours or until the layer of mango pulp sets properly.
Garnish with mango pieces and mint sprigs.
#Recipe #Delicious #Bake #Mango #Cheesecake
2024-04-03 11:55:06