No Oven Mango Jelly Cheesecake Recipe

Instructions

1. Add melted butter to the crushed whole wheat cookies and mix well. Put them in a mousse mold covered with Teflon sheets, flatten them, and put them in the refrigerator.
2. Add cold water to powdered gelatin and soak for about 15 minutes. (Gelatin powder 1: water 6)
3. Unpack the cream cheese at room temperature, add sugar and mix, then add lemon juice and vanilla, and then add mango puree and mix.
4. Heat the soaked gelatin in a microwave for 15 seconds to melt it, then add it to the cheesecake batter and mix.
5. Whip the whipped cream about 60%, add it to the dough, mix well, pour half of the dough into the mousse mold, flatten it, and harden it in the refrigerator for 20 minutes.
6. Add melted gelatin to mango puree, mix well, pour half into the mousse mold, and harden in the refrigerator for 20 minutes.
7. Add soaked gelatin to hot water and melt it, then add sugar and lemon juice and mix well to prepare lemon jelly water.
8. Prepare the mangoes and dragonfruits by digging them in a hemispherical shape. Put the hemispherical mangoes and dragonfruits between the mousse frame and the mousse strip.
9. Add lemon jelly water made to cover 1/3 of the fruit and harden in the refrigerator for about 10 minutes, then remove the mousse strip.
10. Pour a little bit of lemon jelly water on the inside, add dragon fruit and mango flesh similar to the height of the hemispherical fruit, then add lemon jelly water and harden in the refrigerator for 20 minutes.
11. Melt the remaining mango puree mixture in the microwave for about 10 seconds, then pour it into the mousse mold and let it harden in the refrigerator for about 10 minutes.
12. Put the remaining cheesecake dough in the microwave for 10 seconds to soften it, then pour it into the mousse mold and harden it in the refrigerator for 3 hours.