No Bake Mango Cheesecake | Mango Cheesecake Recipe | How to Make No Bake Mango Cheesecake
#mangocheesecakee #cakerecipe #mangorecipe
No Bake Mango Cheesecake
Servings - 4 - 5
INGREDIENTS
Digestive biscuits - 200 grams
Butter - 125 milliliters
Sugar - 25 grams
Water - 125 milliliters
Gelatin - 4 teaspoons
Mangoes - 500 grams
Powdered sugar - 150 grams
Cream cheese - 250 grams
Fresh cream - 100 grams
Water - 100 milliliters
Gelatin - 1 tablespoon
Mango puree - 300 grams
Whipped cream
PREPARATION
1. In a blender, add 200 grams digestive biscuits and blend it into a fine powder.
2. Add 125 milliliters butter, 25 grams sugar and blend it again.
3. Fill the biscuits mixture in cake base and press the mixture into the bottom.
4. Refrigerate for 1 hour.
5. In a bowl, add 125 milliliters water, 4 teaspoons gelatin and microwave for 30 seconds.
6. Remove it from microwave and mix it well.
7. In a blender, add 500 grams mangoes, 150 grams powdered sugar, 250 grams cream cheese, gelatin mixture, 100 grams fresh cream and blend it into a smooth puree.
8. Add the cream mixture on top of biscuits base and spread it evenly.
9. Again refrigerate for 5 - 6 hours.
10. In a bowl, add 100 milliliters water, 1 tablespoon gelatin and microwave for 30 seconds.
11. Remove it from microwave.
12. In a mixing bowl, add 300 grams mango puree, gelatin mixture and mix it well.
13. Add the mango mixture on top of cake base and spread it evenly.
14. Again refrigerate for 6 hours.
15. Decorate it with whipped cream and mango pieces.
16. Again refrigerate for 2 hours.
17. Cut it into slices.
18. Serve.
NO-BAKE MANGO CHEESECAKE using a blender マンゴーレアチーズケーキ| Eggless recipe
#nobakemangocheesecake
#nobakecheesecake
~~Biscuit base~~
80gbiscuit or graham crackers
50 g unsalted butter
50 ml milk (if the biscuits looks dry)
~~Mango filling~~
300 g fresh or canned mango
100 ml milk
100 ml yogurt
80 g cheesecake
3 tbsp sugar
30 g gelatin powder
1/2 tsp vanilla extract
~~Mango puree toppings~~
250 g mango
3 tbsp sugar
10 g gelatin
No Bake Mango Cheesecake Recipe - Yummy Tummy
Ingredients
FOR CRUST:
Biscuits - 1 packet
Butter - 50 grams melted
FOR MANGO CHEESECAKE LAYER:
Mangoes - 2 ripe peeled and chopped
Milk - 500 grams
Lemon Juice - 1 tblsp
Sugar - 1 cup or as needed
Cream - ½ cup
Gelatin - 2 tblsp
Water - ¼ cup
FOR MANGO TOPPING:
Ripe Mangoes - 1 peeled and cubed
Sugar - ¼ cup
Gelatin - 1 tblsp
Water - ¼ cup
Instructions
Take biscuit in a blender and powder it. Melt butter and add it into the biscuit. Mix well.
Spoon this into the cake pan and press to flatten it. Chill in in fridge for 30 mins.
Now make cheesecake layer. Take milk in a sauce pan, bring it to a boil.
Add in lemon juice or vinegar and curdle it. Now strain this.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Now take mangoes in a blender, add sugar, curdled milk, cream and blend till creamy.
Add gelatin water and blend.
Spoon this over biscuit base and chill in fridge for 2 hours till set.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Take mangoes, sugar and gelatin water and blender till creamy.
Pour this over mangoes and chill overnight.
Slice and serve.
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No-Bake Mango Cheesecake | BAKING SIMPOL
Creamy, fluffy and perfectly flavored mango cheesecake that melts in your mouth!
Must try for all mango lovers! ????
Set A
1 ¼ cups crushed graham
⅓ cup melted butter
⅓ cup sugar
Set B
4 tbsps gelatin
1/2 cup hot water
2 cups cream cheese
1 cup all purpose cream
1 can condensed milk
1 mango (¾ cup mango puree)
1 tsp vanilla extract
Set C
1 tsp gelatin
¼ cup hot water
4 tbsps sugar
1 tbsps lemon juice
Blender: Breville Philippines
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Mango Cheesecake No Bake No Gelatin No Blender No Whip Cream, Super Easy! [ASMR]
{ENG/华语/MALAY INDO} Subscribe for more homemade cake & dessert recipes!
The easiest and tastiest Mango Cheesecake recipe. Mango cheesecake recipe without bake, without blender/food processor, without mixer, without gelatin and without whipping cream. You don't have excuses now to not try this out! Super soft, super creamy and super yummy, light cheese and rich in mangoes.
Include: how to make mango cheesecake, how to make mango cheesecake without blender, how to make mango cheesecake without gelatin, how to make mango cheesecake without whipping cream, how to make homemade mango puree/sauce
Require: Ø15 cm cake mould
Note: If you don't have agar-agar powder, just mix and freeze it, still yummy! Like ice cream!
最简单和最好吃的芒果奶酪蛋糕食谱。芒果芝士奶酪蛋糕做法免烤,不用搅拌机,不用打蛋器,不用吉利丁,不用淡奶油。现在您没有理由不来尝试了!口感真的很滑,很浓郁,很好吃,轻奶酪加上浓郁的芒果。
里面有:如何制作芒果奶酪蛋糕,芒果芝士蛋糕做法,如何制作芒果奶酪蛋糕不用搅拌机,如何制作芒果芝士蛋糕不用吉利丁,如何制作芒果芝士蛋糕不用淡奶油,如何制作芒果酱不用搅拌机。
需要材料:Ø15 cm 蛋糕模(6吋)
注意:如果没有燕菜粉,可以直接放进冷冻哦,也是很好吃的,像冰淇淋!
Resepi kek mangga cheese yang paling mudah dan sedap. Resepi kek mangga cheese tanpa bakar, tanpa pengisar, tanpa mixer, tanpa gelatin dan tanpa whipping cream. Jom kita cuba hari ini, tak ada alasan tak cuba ye.. Teksturnya sangat lembut, sangat creamy, sedap sangat, rasa kejunya ringan dengan rasa manis dari mangga.
Termasuk: Cara buat kek mangga cheese, resepi kek mangga cheese tanpa oven, cara buat kek mangga cheese tanpa pengisar dan mixer, cara buat kek mangga cheese tanpa gelatin, cara buat kek mangga cheese tanpa whipping cream, cara buat jam mangga.
Perlukan: Ø15 cm acuan kek
Catatan: Jika tiada agar2, boleh letak je dalam freezer, juga sedap sangat, gebu macam aiskrim!
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NO-BAKE MANGO CHEESECAKE
#nobakecheesecake #mangocheesecake -
Mango cheesecake made with mascarpone cheese, cream and fresh seasonal mangoes say's summer and each forkful is soft, silky, delicate, light, and simply amazing! To make the mango jelly to pour over the top is extremely easy, simply mix the mango pulp with the gelatin and pour it over the cake after it has had time to set. You can see the written recipe below and don't forget to subscribe and follow for more homemade recipes.
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EQUIPMENT
spring-form tin
baking paper
electric stand mixer
mixing bowl
blender to puree the mangoes
food processor OR a rolling pin and plastic bag to crumb the crust
INGREDIENTS
Crust
200 grams digestive biscuits
6 tbsps melted butter, unsalted
3 fresh ripe mangoes
250 grams mascarpone cheese
full fat thick cream
3/4 cup castor sugar (fine)
MANGO PUREE
1 tablespoon gelatin powder
1/4 cup cold water, room temperature
Filling
250 grams mascarpone cheese
full fat thick cream
3/4 cup castor sugar (fine)
mango puree
1 tablespoon gelatin powder
1/4 cup cold water, room temperature
FOR THE JELLY
1 mango puree (using the 3rd mango)
1 tbsp. gelatin
1/4 cup water
INSTRUCTIONS
Crust
Place a round cut-out of baking paper on the bottom part of your springform tin. Make sure the paper is coming out around the bottom it helps when getting it out!
Add the digestives into a food processor and get them into crumbs.
Add the melted butter, and once its all mixed together into a fine crumbly texture, pour it into the springform tin.
Press it down firmly and leave it in the fridge while you prepare your filling.
Mangoes
Peel 2 of the mangoes, slice/chop and add into a blender. Blend into a smooth puree, a few seconds. Set aside.
Gelatin
Pour the water into a flat, wide bowl and add the gelatin. Leave to set.
FILLING
In a mixing bowl add the mascarpone cheese, cream and sugar and with an electric stand mixer mix them for a few seconds into a smooth creamy form. No need to over mix!
Pour in the mango puree.
Whiz it for another few seconds to incorporate the mago puree and the cream mix.
Now get the gelatin and place it in the microwave for 20 to 30 seconds stopping the microwave at intervals. (You are essentially heating it up and melting it)
When the gelatin is all melted and a smooth liquid, add a teaspoon full of the batter into the gelatin and quickly mix it all up and then pour the gelatin mix into the mixing bowl.
Whisk for a few more seconds (just to get everything nicely incorporated) and then pour in the mango puree from the blender. Run the electric mix again for another 5 to 10 seconds, done!
Pour the batter into the crust and refrigerate for the 8 hours till firm.
JELLY (for pouring over the top)
Peel the mango and use half to puree and the other half cut into cubes for the décor.
Pour the water in a microwave proof bowl.
Add the gelatin.
Leave it to stand for 5 minutes.
Place it in the microwave to heat and melt for 20 seconds and intervals.
Pour the gelatin into the puree.
Blend for a few seconds.
Pour the jelly/glaze over the cake.
Return the cake to the fridge for another 2 hours to set.
DECOR & TRIMMINGS - OPTIONAL
Fresh cream
Berry compote (easy berry compote recipe on my blog)
Mango pieces
Mango puree