Sunday, March 15, 2015
No Bake Mango Cheesecake (and Eggless!)
I know I've been going strong on the desserts these past weeks. Well, I have a confession to make. I have a major sweet tooth. I feel the need to have dessert after every meal or it just doesn't feel complete.
And it's no secret that I can sometimes be found with a can of spray whipped cream straight in my mouth. So, (I'm not sure if this is a bad thing) I have a few more sweet recipes to get out of my system before I give you a savory dish.
Today's recipe is this insanely perfect no bake, eggless mango cheesecake recipe. The balance of the flavors, the mango cream cheese layer, the mango jelly layer, graham cracker crust, and soft whipped cream (my personal favorite bit) all come together to make the perfect mango cheesecake ever. Because this recipe is eggless, it's also great for people with an egg allergy. That made this recipe special for me since my sister in law has an egg allergy. I love making food for the people I love and I was so excited to find an eggless dessert recipe that she could enjoy too. So, a shoutout to big Z!
Trust me on this, you've got to make it to find out how delicious it is. Good luck in the kitchen.
No-Bake Mango Cheesecake Recipe *
adapted from Edible Garden
2 (8 oz) blocks cream cheese, room temperature
1 can (225 ml) nestle media (table) cream
1/2-2/3 cup sugar (depending on taste)
1 1/4 cups mango puree
1 1/2 tbs gelatin
1/4 cup hot water
2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 cup whipping cream
2 tbs powder sugar
Pistachio crumbs (optional topping)
Mix the graham cracker crumbs and butter until it comes together in a wet sand type mixture. Line a 8" or 9" springform pan that is lined with aluminum foil. Refrigerate to set while preparing the rest of the cheesecake.
Mix the cream cheese, cream and sugar in a bowl until well combined. Don't worry if it is really lumpy - it will be! It will all come together in the end.
Stir the gelatin in the hot water until it completely dissolves. Add the mango puree to the gelatin and stir well. Mix half the mango and gelatin mixture (3/4 cup) into the cream cheese mixture gently and leave the rest aside.
Pour the mango cream cheese mixture on top of the crust and refrigerate for 30 minutes until it sets a little. Then, pour the rest of the mango and gelatin mixture (3/4 cup) on top in a thin third layer. Pour it gently by a spoonful to have the mixture reach the edges evenly.
Refrigerate the cheesecake for 4 hours or overnight for best results. Whip the cream till it reaches soft peaks and add the sugar in. Continue whipping until you reach stiff peaks. Be careful not to over whip or the cream might curdle. Decorate the cheesecake with the whipped cream - either spread it over or pipe swirls. Sprinkle pistachio crumbs and drizzle mango puree for presentation. And you are ready to serve!
*** Update on Jun 16, 2016 - After making this recipe several times, I've updated the measurements for a few ingredients. Both of the layers, cheesecake and jelly, are a little thin so I increased the quantity of cream cheese and mango puree. Consequently, I had to increase the amount of gelatin as well. I've left the amount of sugar untouched because I find this recipe to be adequately sweet, but be sure to taste the cream cheese mixture and adjust sweetness to your desired taste. If you have used this recipe before and like the original measurements, please use what suits you most. If you have any questions, feel free to leave a comment below or send me a message on Facebook.