Mango cheesecake

Ingredients: ( no bake no gelatin)

6 or 7-inch ring mould

• The Crust

125g (about 14 pieces graham biscuit) or digestive biscuits

50g (1/4 cup) melted butter

• Mango Cheesecake

1 mango (medium or large), cut into chunks

250g (1 cup) cream cheese

30g (half of 1/4 cup) fine sugar (less sweet)

2 tbsp lemon juice

250g (1 cup) whipping cream

125ml (1/2 cup) whole milk

10g (2 ½ tbsp) agar agar powder

• Mango Jelly

1 mango (large), for 250g (1 cup) mango puree

30g (2 tbsp) fine sugar (may omit if want less sweet)

100ml (1/4 cup+ 2 tbsp) water

4g (2 tsp) agar agar powder

Instructions:

The Crust

1. Put the digestive biscuits into a zip lock bag. Mash or crush it with a rolling pin. Alternatively, you can also pulse them in a food processor.
2. Add the melted butter and mix until combined evenly.
3. Pour the crust into a prepared 7-inch ring mould. Refrigerate while working on the next step.

Mango Cheesecake

1. Cut the fresh mango into chunks. Set aside.
2. In a large bowl, add the cream cheese. Mash to soften the cream cheese.
3. Add sugar, and continue mixing until combined and softened.
4. Use an electric mixer to mix it so that the sugar until the sugar is more or less dissolved.
5. In another bowl, mix the whipping cream until soft peaks formed (not stiff peaks). Add into the cream cheese mixture. Fold in until well combined.
6. In a small pot, add milk and agar agar powder. Give it a mix before heating it to prevent lumps. Bring it to a boil over low heat until the agar powder is dissolved. Keep stirring to prevent the mixing from lumps and slow down the setting. Remove from the heat.
7. Pour the agar mixture into the cream cheese mixture. Fold in until well incorporated. Set aside (**do not set aside for too long as the mixture will set or lumpy once the temperature decreased**)
8. Add the chunks of mango around the ring mould. Quickly pour in the cream cheese mixture and spread it evenly.
9. Add the remaining chunks of mangos into the mixture if you have.
10. Refrigerate for at least 4 hours or overnight for best results.

Mango Jelly

1. Cut the mango into chunks and add into a food processor. Add sugar. Pulse few times until it is mashed.
2. Strain the puree. Set aside.
3. In a small pot, add water and agar agar powder. Give it a mix before heating it to prevent lumps. Bring it to a boil over low heat until the agar powder is dissolved. Keep stirring to prevent the mixing from lumps and slow down the setting. Remove from the heat.
4. Pour into the puree. Mix until well combined.
5. Pour the puree mixture onto the cream cheese layer.
6. Refrigerate for about 1 hour or until the jelly is set.