Recipe: Yummy Mango CheeseCake

Mango CheeseCake. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with.

The Mango Cheesecake is made by blending the delectable fresh mangoes with soft creamy cheese. The pastry for the cheesecake has a perfect crust and is a great way to enjoy the healthy and yummy yellow fruit. This rich and creamy Philadelphia mango cheesecake is so easy to make and tastes delicious too. You can have Mango CheeseCake using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mango CheeseCake

1. It's of (For Base):.
2. You need 90 of grm digestive biscuits.
3. Prepare 30 grms of milk.
4. Prepare of (For cheesecake filling):.
5. It's 200 of grm cream cheese.
6. It's 30 of grm sugar.
7. It's 30 ml of milk.
8. You need 5 of grm gelatin.
9. You need 1/2 tbls of lemon juice (optional).
10. Prepare 200 ml of whip cream.
11. You need 20 of grm sugar.
12. It's 60 grms of mango Puree.
13. Prepare of (Mango jelly):.
14. You need 30 ml of water.
15. You need 3 of grm gelatin.
16. Prepare 10 of grm sugar.
17. You need 40 of grm mango puree.

Who doesn't love a slice of cheesecake? We certainly love this one, made using juicy mango, oaty biscuits and Philadelphia and it's ready in just half an hour - perfect. The sweet mango works wonders with the creamy, cheese filling. Add half the mango puree into the cream cheese mixture and sprinkle with flour.

Mango CheeseCake instructions

1. Set All the ingredients at one place it can helps you to do your work easy..
2. In food processor add married (or any digestive) biscuits, blend it till powder form. Mix milk in it and set in cake tin. Place in fridge for to cool for 20 Minutes..
3. Mix milk and gelatin powder in a bowl, then cook on double boiler for 1 minutes it's should be melted and thicken..
4. Mix cream cheese till creamy then mix with Mango puree..
5. Beat whipy whip cream and mix with cream cheese Mixture and gelatin Mixture..
6. Pour this cream cheese in cooled cake tin. And again place it in fridge for 30 Minutes..
7. For making mango glazed jelly. Mix gelatin in water and cook on double boiler. Let it cool and add mango puree in it. Mix and pour or cooled cheese cake..
8. Place in fridge for at least 4 to 6 hours. Decorate with mango chunks and enjoy mango season..

Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake. Pour batter into the prepared pan (s) and smooth out the top. Four steps to Mini Mango Cheesecakes Biscuit Base: Make the biscuit base by crushing biscuits in a food processor and adding some melted butter. Or you can go the old fashioned way - place biscuits in a ziplock bag and smash them till you get crumbs.