No-bake Mango Cheesecake!
It was nearly 5-7 minutes that I took the cheesecake out of the refrigerator and added the compote on top, but still look how it has melted for Chennai's weather! 🌞
Check out the highlights for the recipe, actual texture and the melted texture of the cheesecake!
RECIPE - NO-BAKE MANGO CHEESECAKE
For the crust:
Digestive biscuits - 15 pieces
Melted butter - 8 spoons
For the cream cheese filling:
Cream cheese - 1 cup
Mango puree - 3/4th cup
Sugar - 5 spoons
Heavy cream - 3/4th cup
Melted white chocolate - 1/2 cup
Gelatin - 1 teaspoon
Cold water - 3 teaspoons
Warm milk - 3 teaspoons .
⚪Add the biscuits to a blender and make it into a fine powder. Add in the melted butter and mix it well. To a springform pan, add this biscuits butter mixture as a base and press them firmly. Refrigerate it for 30 mins. ⚪Melt the white chocolate using a double boiler or microwave.
⚪Mix the gelatin to the cold water and keep it aside for 5 mins. Then add the gelatin to the warm milk and dissolve it completely. ⚪To a mixing bowl, add in the cream cheese and sugar, mix it well. Then add in the fresh cream and whisk it together.
⚪Then add in the mango puree, gelatin milk and melted white chocolate. Gently mix everything together. ⚪Add the batter to the cake tin and refrigerate it for 8-12 hours.
⚪You can serve it just like that or mix a spoon of mango puree to a spoon of melted white chocolate and serve it as mango compote.
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