Mango cheesecake

Today we are kicking it off with some Mangos! Using this we will be making ourselves some No bake Mango Cheesecake.

We aren't gonne be baking here as i want to contain the fruitness of the Mangos in the cheesecake andngive it an even balance and texture!

Ingredients

Cheesecake:

Cream Cheese 160g

Sugar 28g

Eggs 50g

Fresh cream 21g

Mango pulp 80g

Gelatin 6g (water to soak the gelatin - 18ml)

Biscuit base:

Butter 26g

Flour 24g

Almond powder 13g

Sugar 13g

Method

• For the biscuit base we are going to rub all the ingredients together until we get a crumbly texture.

• Bake this in a pre-heated oven @160degrees for 17mins

• Line a ring with aluminium foil and put the baked crumble and press it down to form the base of the cheesecake. Set in the fridge to Harden.

• Soak the gelatin with water and set aside.

• For the cheesecake beat the eggs and the sugar over a double boiler until the color gets light and the mixture is fluffy.

• Beat the cheese till it gets soft and slowly add in the egg mixture.

• Incorporate the cream and mango pulp into the cheese mixture. Melt the set gelatin and mix it into the cheesecake batter.

• Now pour the mixture into the ring and leave in the freezer for couple of hours until it's set.

• Remove the cheesecake from the ring.

• To finish the cheesecake, we will top it off with come freshly cut Mangos!