Mango Cheesecake (No bake)

 The mango cheesecake recipe (15cm round pan). May double up the recipe if using 8inch pan.

* Cookie Base 80g cookies (3oz) 40g melted butter (3 tbsp) * Cream cheese filling 200g cream cheese (7oz) 30g sugar (2 tbsp) less sweet 1 tsp vanilla extract 50g yogurt (3.5 tbsp) 150g mango puree (1 cup) 2 tsp gelatine 2 tbsp cold water bloom 5 minutes and microwave 15 seconds 100ml heavy cream (1/2 cup) 20g sugar (1.5 tbsp) * Mango jelly 1.5 tsp powdered gelatine 60ml cold water (4 tbsp) 6g sugar (1/2 tbsp) 120g mango puree (3/4 cup)

DIRECTIONS

1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of springform pan. Refrigerate while making the filling. 

2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, Set aside. 

3. In a small bowl stir gelatin powder and water. Let bloom for 5 minutes. 

4. In a large bowl beat cream cheese until soft and smooth, add sugar, vanilla extract and yogurt. In a separate bowl beat whipping cream to soft peaks.

7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. 

6. Mix the soft peak whipping cream into the cream cheese mixture. Pour into the springform pan and freeze for 30 minutes while making the topping.

8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 5-10 minutes. Melt the gelatin in microwave for 15 seconds. Dissolve sugar while the gelatin water still hot. Mix in the mango purée while stil hot. Let cool to room temperature and pour over the cake. 

9. Refrigerate the cake for 4 hours or overnight. 

Notes:

• If you using fresh mango, make sure the mango is sweet. 
• Instead of making fresh mango puree, you can use canned.