Non-Bake Healthy Mango Cheesecake
150g graham/digestive biscuits, finely crushed
60g unsalted butter, melted
15g gelatin powder
250g Philadelphia cream cheese, soften at room temperature
65g caster sugar
200g greek style yogurt
200g mango puree (cut mango into small pieces, put in blender to make puree)
200g diced mangoes
1. Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for half an hour.
2. Measure water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. (I put directly over my Brandt induction hob using ultra low heat) Stir with a spoon till gelatin melts, set aside to cool.
3. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt and beat till fully incorporated.
4. Add the mango puree and diced mango to the mixture and mix well with a spatula. Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 4 hours before consumption. Decorate as desired.
|All set and ready for decoration!|
|Thanks to my friend Bee Bee who experimented and shared this recipe with me.|
|Love my mango cheesecake with chunks of diced mangoes in every bite! Yummy!!|
You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes.
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