light & smooth like mousse texture. this is the nicest non-bake cheesecake i ever made.
Ingredients: (18cm square pan)
Base:
50g digestive biscuit crumbs
50g oreo biscuit crumbs
40g melted butter
Filling:
200g cream cheese
1 tbsp rum
1 tbsp lemon juice
55g sugar
200g mango puree
1 tbsp gelatin
3 tbsp boiling water
200ml whipping cream (whipped)
2 tbsp icing sugar
1 mango (cubed)
Mango puree topping:
100g mango puree
2 tsp gelatin
3 tbsp boiling water
A tablespoon is 15 ml
A teaspoon is 5 ml
therefore 2 tablespoons is equal to 6 teaspoons
Method:
1. Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
2. Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
3. Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
4. Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
5. Add the warm gelatin solution to mango puree and blend well.
6. Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
7. Pour cheese mixture onto cake base and chill for at least an hour.
9. Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
