Mango Panna Cotta Cheesecake Recipe

Name: Mango Panna Cotta Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: Panna Cotta; 3g Gelatin sheet (or Powdered gelatin); 70g Milk; 70g Whipping cream; 15g Sugar; 3g Vanilla extract; 70g Mango; Mango puree; 180g Mango; 10g Lemon juice; 60g Sugar; Crust; 80g Crushed Digestive cookie; 35g Melted unsalted butter; Cheesecake; 200g Cream cheese; 40g Plain Yogurt; 2g Vanilla extract; 5g Lemon juice; 140g Mango puree; 4g Gelatin sheet (or Powdered gelatin); 120g Whipped cream (whipped up 50%)

Cooking TreePublished: 2022-10-21 Updated: 2023-06-2601.4K views

In Cooking Tree, Mango Panna Cotta Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a no-oven mango cheesecake with panna cotta stuffed with mango flesh inside the mango cheesecake.

The soft panna cotta was delicious with the softness of the cheesecake~*^^*

Squeeze mango puree on the top and stir with chopsticks to create a natural marble pattern, and decorate the edges with crushed and dried mangoes.

I think the yellow mango makes it look delicious~~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Panna Cotta Cheesecake

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Rating: 5.0/5
( 62 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Panna Cotta

3g Gelatin sheet (or Powdered gelatin)

70g Milk

70g Whipping cream

15g Sugar

3g Vanilla extract

70g Mango

Mango puree

180g Mango

10g Lemon juice

60g Sugar

Crust

80g Crushed Digestive cookie

35g Melted unsalted butter

Cheesecake

200g Cream cheese

40g Plain Yogurt

2g Vanilla extract

5g Lemon juice

140g Mango puree

4g Gelatin sheet (or Powdered gelatin)

120g Whipped cream (whipped up 50%)

Instructions

Soak gelatin in cold water for about 10 minutes.

Put milk, whipped cream and sugar in a pot and heat until the edges boil. Remove from heat, add vanilla extract and mix. Add soaked gelatin and mix.

Cool the milk mixture slightly, add the mango pulp, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.

Grind mango, lemon juice, and sugar in a blender, put it in a pot, and boil it until it thickens slightly, then cool it.

Add melted unsalted butter to the crushed Daije cookies, mix, place on the bottom of a 15cm mold, press firmly, and place in the refrigerator.

Soften the cream cheese, add plain yogurt, lemon juice, vanilla extract, and mango puree and mix, then add melted gelatin and mix.

Add 50% whipped cream, mix, pour a little into the mold, and top with hardened panna cotta.

Pour all the remaining cheesecake batter, squeeze the mango puree on top, stir with chopsticks to form a marble shape, and then harden in the refrigerator for 3 hours.

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