Eggless Nobake Mango Cheesecake
Eggless Nobake Mango Cheesecake… Hello mango season, my favourite season of all! Summer arrived almost overnight this year, the temperatures hitting 40C already, spring long gone. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature is currently a riot of colours.Makes a 6" Cheesecake
Ingredients
Biscuit base
- 125 g Digestive biscuits
- 50 g clarified butter/ ghee softened
Cheesecake filling
- 200 g cream cheese room temperature, whisked until smooth
- 185 g Amul Fresh cream / 20% fat cream
- 65 g castor sugar {to taste}
- 1.5 tsp agar agar
- Juice of 1/2 lime
- Lime extract
- 100 g white chocolate chopped
- 150-175 g diced mango
Mango Jelly
- 75 g mango puree
- 175 g water
- 25-30 g sugar to taste
- 3/4 tsp agar agar
- Juice of 1/2 lime
- 1/4 cup finely diced mango
Instructions
Biscuit base
- Place the digestive biscuits in a processor /ziploc bag and blend to a fine meal. Stir in melted clarified butter/ghee.
- Press firmly into a 6" dessert ring or loose bottom cake tin. Place in the freezer for about an hour until set.
- Cheesecake filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer for 2-3 minutes stirring often.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Add the lime juice & extract and whisk until smooth. Strain if desired.
- Whisk the chocolate mix into the cream cheese just before you need it. Taste and adjust sweetness as desired. Use immediately.
- Note: Make the filling after the base, so it's pourable to allow it to spread uniformly.
Mango Jelly
- Whisk the ingredients except the lime juice and mango together and sieve into a saucepan. Simmer for 4-5 minutes over very low heat to activate the agar agar, stirring often.
- Add the lime juice and leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. Stir in the diced mango just before pouring over.
Assemble {see Reel on @passionateaboutbaking}
- Secure an acetate sheet around the biscuit base. Top with the diced mango cubes.
- Pour over the cheesecake batter. Place in the freezer for an hour, top with the mango jelly and refrigerate to set overnight.