Mango Cheese Cake [Chill]

  Last week i suppose to be cooking other else thing but came out to be doing other else thing...

Cheese cake..

for more sweeter mango, i will choose thailand mango...

Cream milk (whipped)

500gm cream cheese

And then due to unable to found the mango puree, i buying the mango fruit filling to replace it...but do not worry, the taste is still the same...

Gelatin powder

Here i share with you this easy cheese cake... have fun trying..

Ingredients:

150g digestive biscuit (crushed)

100g melted butter

50g toasted cashewnuts (chopped)

CREAM CHEESE MIXTURE:

A:

500g cream cheese

60g caster sugar

3 tbsp fresh mango puree

1 tbsp lemon juice

250g mango flesh (diced)

B:

200g non dairy whipping cream (whipped)

1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved

TOP LAYER:

1 tsp gelatine powder, mix with 100ml water,

double-boiled until dissolved

2 tbsp fresh mango puree

Preparation:

1. Base: Combine all the ingredients and press into a 9″ round spring form baking tin. Chill in

    the fridge for 20 minutes or until the base is firmed.

2. Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree

    until smooth. Add in mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well.

    Pour mixture onto the prepared base.Chill in the fridge for 3 hours.

5. Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and

    return to the fridge to chill overnight. Cut into pieces and serve.