🥭 No-bake mango cheesecake

14 servings · prep 1 h 30 + 6 h de repos · cook —

Ingredients

• 225 g graham crackers or plain biscuits
• 100 g melted butter
• 1 tbsp milk if needed
• 500 g cream cheese, softened
• 240 ml cold heavy cream
• 500 g mango purée
• 330 g melted white chocolate
• 30 ml lemon juice, zest of 1 lemon
• 1 tsp vanilla extract
• 14 g powdered gelatin, 70 ml cold water
• 2 large mangoes, cubed
• 12 g sugar, 12 g cornstarch, 60 ml water

Method

1. Crush the biscuits to crumbs and mix with the melted butter to wet sand. Add the milk if too dry.
2. Press firmly into a 23 cm springform tin and chill.
3. Bloom the gelatin in the cold water for 10 minutes.
4. Beat the cream cheese smooth, then whip in the cold cream to soft peaks.
5. Add the melted white chocolate, mango purée, lemon juice and zest and vanilla, and mix.
6. Melt the bloomed gelatin gently and slacken it with a few spoons of the mixture BEFORE stirring it back in: poured straight in, it strings.
7. Pour over the crust and chill 6 to 8 hours, overnight for preference.
8. For the topping, cook the diced mango with the sugar, cornstarch and water for 4 to 5 min until thickened. Let it cool COMPLETELY before spreading on the cake.

Adapted from The Cooking Foodie (YouTube)

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