Unbaked Cheese and Mango Cake

 

 

Unbaked Cheese and Mango Cake

Unbaked Cheese and Mango Cake

Ingredients

For the crust:

• 200g graham crackers or digestive biscuits

• 100g unsalted butter, melted

For the cheesecake filling:

• 400g cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 2 cups whipped cream to stiff peaks

• 1 cup mango puree (fresh or canned)

For the mango topping:

• 1 cup mango puree

• 1 tablespoon gelatin powder

• 2 tablespoons cold water

• Fresh mango slices for garnish

Instructions

1. Prepare the crust:

• Crush the crackers in a food processor until you have fine crumbs.

• Mix the crumbs with the melted butter.

• Press the mixture into the base of a 9-inch springform pan.

• Refrigerate while you prepare the filling.

2. Make the cheesecake filling:

• Beat the cream cheese until smooth and creamy.

• Add the powdered sugar and vanilla, mix well.

• Gently fold in the whipped cream.

• Add the mango puree and mix well.

• Pour the filling over the prepared crust and refrigerate for at least 4 hours.

3. Make the mango topping:

• Sprinkle the gelatin over the cold water and let sit for 5 minutes.

• Heat the mango puree in a saucepan over medium heat.

• Add the gelatin and mix until dissolved.

• Let cool slightly and pour over the cheesecake.

• Refrigerate for an additional 2 hours.

4. Garnish and serve:

• Garnish with fresh mango slices.

• Carefully unmold the cheesecake.

• Slice and enjoy.