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This is one of the most requested recipes.
Here you go my lovelies, enjoy this heavenly cheesecake!
I use 9 inch spring form and usually make it the night before, but at least 4 hours is needed to set.
No Bake Mango Cheesecake
Difficulty: EasyThis is one of the most requested recipes.
Here you go my lovelies, enjoy this heavenly cheesecake! 🙂
I use 9 inch spring form and usually make it the night before, but at least 4 hours is needed to set.
Ingredients
- For the crust
1 1/4 cups of graham cracker crumbs
70 g or 1/3 cup of melted butter
2 1/5 tbsp. of fine sugar
- For the cheesecake
400 g or 14 oz. of cream cheese or mascarpone, room temperature
200 g or 7 oz. of heavy whipping cream
14 g. or 1/2 oz. of gelatin
1 tbsp. vanilla extract
1 tbsp. of orange blossom water
1 tbsp. of rose water
1 tsp. of lemon zest
150-200 g or 5-7 oz. of powdered sugar
~ 1000 g of ~42 oz. jar of mango in syrup (you won’t use it all)
- For the topping
1 cup or 235 ml of mango syrup
1 cup or 235 ml of water
14 g. or 1/2 oz. of gelatin
Mango from the jar
Let’s make it
- Mix all the crust ingredients and put in the spring form. Even it out, make it as a board. I use measuring cup or flat glass to press it down. Place in the refrigerator while you are working on the filling.
- Bloom gelatin in 100 g of ~1/2 cup of mango syrup. Microwave for a minute or so to dissolve the gelatin.
- Using a stand or hand mixer, cream the cream cheese with powdered sugar, just to incorporate. Add whipping cream and beat for a couple of minutes until smooth and fluffed.
- Dice ~1 cup of mango and set it aside.
- Add orange blossom water, rose water and vanilla extract and gelatin, use mixer quickly and evenly to distribute.
- Incorporate diced mango with the spatula in a cream cheese mixture. Do not use the mixer, to keep the pieces unbroken and mixture white and more contrasting.
- Pour on the crust and put in the refrigerator for 30 min or freezer for 10 min slightly to set.
- Slice the rest mango in long thin slices using a long, sharp knife.
- Starting from the edges place mango slices on the cake working all the way to the middle.
- Mix mango syrup with water.
- Bloom gelatin and melt in the microwave. Add to the syrup and pour on the cake.
- Refrigerate for at least for 4 hours. The best it overnight.
- Slice and enjoy it!
