Melon Mango Cheesecake Recipe

No-Bake

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No-Bake Melon Mango Cheesecake Recipe

Cooking Tree will show you how to make a homemade version of this delectable recipe for No-Bake Melon Mango Cheesecake.

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Melon Mango Cheesecake

10

Catégories

CUISINE

Cheesecake

70 Min

00 Min

Level

Hard

Korean

– 80g Digestive cookies – 40g Melted unsalted butter – 3g Gelatin sheet – 150g Cream cheese – 30g Sugar – 2g Vanilla extract – 3g Lemon juice

INGREDIENTS

– 90g Whipped cream (whipped up 50%) – 500ml Lemon Cider – 20g Sugar – 15g Gelatin sheet – Melon – Mango

INGREDIENTS

Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator. Soak the gelatin in cold water for about 10 minutes.

1

Step:

Soften the cream cheese, add sugar, vanilla extract, and lemon juice and mix. Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to dissolve it completely, then add it to (3) and mix.

2

Step:

Add 50% whipped cream, mix, pour into a round silicone mold, and harden in the freezer for 1 hour. Pour the remaining cheesecake batter into a 15cm mold, flatten it, and harden it in the refrigerator.

3

Step:

Cut melons and mangos in a circle and shape them into a circle. Add sugar and melted gelatin to lemon cider and mix.

4

Step:

Put the hardened cheesecake, melon and mango on top of the hardened cheesecake, then pour the cider half way and let it harden in the refrigerator for about 20 minutes.

5

Step:

After hardening repeatedly, pour the last cider and let it harden in the refrigerator for about 3 hours.

6

Step:

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