Mango 🥭 cheese 🍰 cake. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined. While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined. The cheesecake was still not as dense, but the mango taste with the lime kicker was definitely there.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. The Mango Cheesecake is made by blending the delectable fresh mangoes with soft creamy cheese. The pastry for the cheesecake has a perfect crust and is a great way to enjoy the healthy and yummy yellow fruit.  In place of mangoes, you could use other fruits like strawberries and kiwis. You can cook Mango 🥭 cheese 🍰 cake using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mango 🥭 cheese 🍰 cake

Prepare of For base.
It's 1 of medium roll digestive biscuits.
It's 3 tbsp of melted butter.
It's of For cream cheese.
You need of 1.5 cup cream cheese.
Prepare of 250 gms olpers cream.
It's of 3 tbsp caster sugar.
You need of 1.5 cup mangoes slice/cubes.
It's of 1/2 cup mango purée/pulp.
It's of 1.5 tbsp gelatine powder.
It's of 4 tbsp lukewarm water.
You need of 2 spring foam pan mould.

Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.

Mango 🥭 cheese 🍰 cake instructions

First of all take a bowl add biscuits and crush it with rolling pin than add in spring foam mould add melted butter and press it completely than chillit in fridge for 30 minutes..
Now for cream cheese, i was took 1 kg yoghurt than hang for 1 day wrapped with muslim clothes than hang on jug for 24 hours in fridge then next day open it add in bowl then add 2 tbsp of caster sugar mix it again take asmall bowl and take a cotton cloth add the curd mixture cover it knod it then put any hard paper cut to bowl size cover on thetop of bowl then take a heavy patili / pot on bowl and again set for 24 hours in fridge, now next day u can use any cheese cake /dessert..
Now take a bowl add cream cheese and cream with 1 tbsp of sugar mix it with whisker for 5 minutes then add mango purree and gelatine mixture (for gelatine mixture heat a pan add gelatine and water mix it and cook for 45 seconds on low heat dont boil it then cool it for 15 minutes) then add in cream cheese mixture stir it well and set in spring foam mould. Now.
Now keep the cheese cake mould in fridge for 8 hours/ overnight for best results then cut the mango cubes paste on the top of cream cheese cake..
Next day take a plate add mango cheese cake put it out of mould gently it will be ready to serve, enjoy it..

In my original recipe, you can use any whole milk yogurt, but for this mango cheesecake, I highly recommend using whole milk greek yogurt. It is thicker and works better in this recipe since we are also adding a fruit puree. Mango Key Lime Cheesecake Topped with Mango Mousse on a Vanilla Coconut Macaroon Crust; Fresh Banana Cream Cheesecake Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Banana. Lemon Raspberry Cream Cheesecake Raspberry-Vanilla Cake, Creamy Lemon Cheesecake, Raspberry Lady Fingers and Lemon Mousse. This allows everything to mix well and gives time for the cream to increase slightly in volume.