Recipe of Super Quick Mango Cheesecake

Mango Cheesecake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Which kind of cheesecake are you looking for?

Here is the best “Mango Cheesecake” recipe we have found so far. This is gonna really delicious.

Ingredients of Mango Cheesecake

1. You need of For the bottom crust layer.
2. You need 20 of digestive biscuits.
3. Prepare 50 grams of melted butter.
4. It’s of For The Mango Cream Cheese layer.
5. Make ready 1 cup of sweet mango puree.
6. You need 5 grams of Agar Agar flakes soaked in 1/2 cup water.
7. You need to taste of Sugar.
8. It’s of For Homemade Cream Cheese.
9. Take 500 ml of full fat milk.
10. Make ready 1 cup of Greek yoghurt or hung curd.
11. Take 1 tbsp of Vinegar.
12. Make ready 100 grams of fresh cream.
13. It’s 1 teaspoon of Vanilla extract.
14. You need of For the Top Glazed Jelly Layer.
15. Take to Taste of Sugar.
16. Make ready 1 cup of Mango Puree.
17. Take 5 gms of agar agar soaked in ½ cup water.

Last year was, Mango Pound Cake and a year prior Eggless Mango Cake.However, this is my first cheesecake recipe on the blog!This is a simple and easy recipe baked in a.Easy no-bake mango cheesecake recipe with smooth creamy texture and delicious mango No-Bake Mango Cheesecake.

Mango Cheesecake step by step

1. Start with the bottom layer of the mango cheesecake. Take 20 digestive biscuits on a paper and crush with a rolling pin or blend in a food processor till coarse crumbs. Transfer to a mixing bowl. Melt the butter and add to the crumbs. Mix well. Grease a spring form pan and press down the prepared biscuit mixture and spread well. Press with the bottom a flat bowl to smoothen. Chill it for 30 minutes while the next layer is prepared..
2. For the Mango Cream Cheese Layer Tear the Agar Agar strips and soak in 1/2 cup water and set aside. Boil the half litre milk and add a spoon of vinegar. Once the whey separates strain. Mix the Greek yoghurt and fresh cheese, whisk till smooth. To this add the fresh cream and the vanilla extract and mix very well..
3. Take the soaked Agar Agar and boil it until it is completely dissolved. Puree the diced mangoes along with the sugar and transfer to a bowl. Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Add the Agar Agar liquid to the prepared mango cream cheese mixture and whisk well immediately. Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen it nicely. Set in fridge for 30 minutes and prepare the top jelly layer..
4. Mango glaze for the mango cheesecake. Boil the Agar Agar liquid till smooth and add the mango puree and cook for a couple of minutes. Pour this mango jelly glaze over the set mango cream cheese layer carefully. Chill the prepared cheesecake for at least 4 hours but I like it overnight. I greased disposable and glass bowls with butter instead of the springform pan and when I tried to extract it was messy. You can set and serve in individual bowls.

This Mango Cheesecake is easily one of the best dessert recipes I've ever concocted.Thanks to your Instant Pot, this pressure cooker cheesecake is perfect every time!Starting summer with a Mango Cake has become tradition of my blog.

To make the mango cheesecake pie filling you'll need a blender (or immersion stick blender), a mixing bowl and a small saucepan (or pot).Start to blend the mango, vegan cream cheese and sugar until.Top cheesecake with whipped cream and sliced mango, and sprinkle over zest to serve.No Bake Mango Cheesecake - the most beautiful and unbelievably delicious mango cheesecake.My only mistake was letting the mango sauce sit for a while until the cheesecake chilled.