Non-Bake Mango Cheesecake

Last week my friend share with me that Giant supermarket was having offer on mango. 1 mango only cost $0.99.  Thus I made a trip to the supermarket and bought back some mangoes which still not ripe at all.  Waited a few days for it to ripe and I can made the non bake mango cheesecake.  As my birthday is also approaching, I made this cheesecake as my birthday cake too.  I used a 6 inch cake tin with removable base type and still can manage to make 2-3 cupcake size cheesecake.

These mangoes from giant supermarket

selling at $0.99 each.

Recipe adapted from: http://mandysbakingjourney.blogspot.sg

Ingredients:

For base

100g digestive biscuits, crushed

50g melted unsalted butter

For filling

250g philadelphia cream cheese, softened

100g castor sugar

2tbsp lemon juice

1tbsp gelatine

200g mango puree

200ml whipping cream

For jelly topping

150g mango puree

1tbsp gelatine

4tbsp water

Method:

1. Place the biscuits in a ziplock bag. Seal the opening. Use a roller to roll and crush the biscuits into crumbs.

2. Add melted butter into the crumbs and mix it thoroughly.

3. Press the crumbs into removable base cake tin and few cupcake cases. Chill for 30 mins.

4. Dissolve gelatine in lemon juice over hot water bath.

5. Beat cream cheese and sugar in mixer until smooth. Add gelatine mixture and beat until well combined. Add in mango puree and beat well. Set aside.

6. Whip up the whipping cream till almost stiff.  Fold in the whipped cream into the cream cheese mixture.

7.Pour over the prepared cake tin and cupcake cases. Place in the fridge.

Prepare jelly topping:

1. Place gelatine with water over hot water bath for the gelatine to dissolve.

2. Pour the gelatin mixture into mango puree and mix well with any utensil(spoon or spatula)

3. Take the the cheesecake cake from fridge and pour the jelly topping onto the cheesecake.

4. Return the cheesecake into fridge for few mins till the jelly topping is half set.

5. Prepare some strawberries and blueberries then deco on top of the jelly topping.

Lastly let the cheesecake chill overnight in the fridge.

NOTE: To remove the cheesecake from cupcake case, I cut the top of the cakecup case. Then slowly cut downward. Insert a small knife at the bottom of the cheesecake, slowly push up then serve it on the small round mini cake board.