Mango cheesecake | A no bake & eggless recipe

I have made this cheesecake a few times, and have always received good feedback! Everytime I have made it, K has banned me from making it again for a few weeks because he eats way too much than

he needs to at one go. If you are making cheesecake for the first time, this is an easy, no mess cheesecake recipe – there is no baking involved, you just have to follow the steps and let it rest in

the fridge. The picture you see was taken in a rush before I could get to work, thus if you think it looks hideous, its because of that. I sent one to K’s work and he brought back a tiny little slice that was left over, so I got to eat that… I have attached a second picture of what I made for us at home, after dinner I pulled the cute glasses that had the same filling for dessert

I have made this cheesecake a few times, and have always received good feedback! Everytime I have made it, K has banned me from making it again for a few weeks because he eats way too much than he needs to at one go. If you are making cheesecake for the first time, this is an easy, no mess cheesecake recipe - there is no baking involved, you just have to follow the steps and let it rest in the fridge. The picture you see was taken in a rush before I could get to work, thus if you think it looks hideous, its because of that. I sent one to K's work and he brought back a tiny little slice that was left over, so I got to eat that... I have attached a second picture of what I made for us at home, after dinner I pulled the cute glasses that had the same filling for dessert

Summary

    Ingredients

    THE BASE:
    1    packet Graham Crackers   (crumbled)
    gms melted unsalted Butter
    THE FILLING:
    gms cream cheese
    cup Cream
    1/2 cup sugar
    1/2 cups Mango pulp
    tbsp Gelatine
    2 cups hot water
    3 tbsps icing sugar
    THE GLAZE:
    cup Mango pulp
    tbsp Gelatine
    2 cups Hot water

    Steps

    1. First up, make the base. I put the whole packet of biscuits in the food processor and got a nice crumbly mixture. I added the butter and mixed it with my hands. Press this on to the base of a springform baking pan and place it in the fridge while we get the filling together
    2. On to the filling! I have broken it down into steps to make it easy to follow
    3. Dissolve a tbsp of gelatine in 1/2 cup of hot water
    4. In a bowl, add the cream with 3 tbsps of icing sugar, and whip till soft peaks are formed
    5. In another large bowl, beat the cream cheese and the sugar until it is nice and smooth
    6. Take out your third bowl, and combine the mango puree and the gelatine that was dissolved in some water
    7. Add this puree to the cream cheese mixture and mix well. Next add the whipped cream in two batches to this bowl and mix well
    8. Pour this onto the biscuit base that has been sitting in the fridge and let it sit it in the fridge for a couple of hours
    9. The final step is the glaze, so after a couple of hours, in 1/2 cup of hot water dissolve the gelatine and add it to one cup of mango pulp. Pour this over the cream layer. Put it back in the fridge for a couple more hours or until you want to serve it
    10. Garnish it with mangoslices or strawberries or mint leaves

    Notes:

    I got a tin of mango pulp from the local asian supermarket. If you don’t have one near you, a local supermarket should sell mango slices in tins in the canned fruits and veggies aisle. Puree that whole tin to get your mango pulp. It’s probably not that awesome as the pulp tin, so make sure you get some mango pulp!

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