Easiest Way to Prepare Thomas Keller Mango Cheesecake (no bake)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mango cheesecake (no bake). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mango Cheesecake (no bake) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Mango Cheesecake (no bake) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have mango cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mango Cheesecake (no bake):

1. Make ready For the base : •
2. Get digestive biscuits, marigold Or any plain cookies crushed
3. Make ready butter melted
4. Make ready For the filling : •
5. Take whipping cream
6. Get cream cheese
7. Make ready mango pulp
8. Get fresh lemon juice
9. Take geletin or Agar Agar
10. Make ready water
11. Prepare For the topping : •
12. Make ready mango pulp
13. Make ready some mango slices

Steps to make Mango Cheesecake (no bake):

1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.
2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside
3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
4. Then add in the mango pulp and fresh lemon juice until everything is smooth.
5. In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
6. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.
7. Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added.
8. Pour the filling into the springform pan and dollop with the mango pulp.
9. Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern.
10. Chill the cheesecake for a minimum of 6 hours or overnight, until set.
11. Garnish with fresh mango slices and mango pulp and serve chilled.

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