No-Bake Mango Chocolate Cheesecake
Ingredients
- 2g Gelatin + 10g Water
- 180g Mango
- 40g Sugar
- 3g Lemon juice
- 80g Whole wheat biscuits
- 40g Melted unsalted butter
- 350g Cream cheese
- 30g Sugar
- 60g Greek yogurt
- 3g Vanilla extract
- 7g Lemon juice
- 6g Gelatin + 30g Water
- 200g Whipping cream
- 30g Condensed milk
- 70g Mango puree
- 50g Dark couverture chocolate
- 60g Mango puree (for decoration)
Instructions
Garnish Mango and Puree
- Peel the mango, cut the flesh, then shape it into rectangles and slice thinly.
(Cover with plastic wrap and put in the refrigerator)
- Collect the remaining pulp separately, cut it into small pieces, and put it in a pot.
- Add water to the powdered gelatin and let it sit for a while, add sugar to the pot and boil until thick.
- Add lemon juice, boil a little more, and strain through a sieve.
- Add soaked gelatin, mix evenly, and cool at room temperature.
- Add the melted butter to the crumbled whole wheat cookies, mix, then pour into mousse strip molds, press flat, and place in the refrigerator.
Making Cheesecake Batter
- Add water to the powdered gelatin and let it sit for about 10 minutes.
- Heat the cream cheese in the microwave for about 20 seconds and stir with a hand whisk to soften.
- Add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
- Heat the soaked gelatin in the microwave for about 20 seconds, then add it to the cheesecake batter and mix.
- Whip about 50% of the fresh cream, then add it to the cheesecake batter and mix.
- Take 220g of cheesecake batter, add melted dark chocolate, and mix.
- Take 240g of cheesecake batter, add condensed milk, and mix.
- Add 70g of mango puree to the remaining cheesecake batter and mix.
- Put chocolate cheesecake, condensed milk cheesecake, and mango cheesecake in order in the mousse mold.
- Harden in the refrigerator for about 3 hours and put sliced mango on top.
- Pour the mango puree into the center, flatten it, and set it in the refrigerator for about 30 minutes.
