This is one of the most delicious cakes you can make in just a few minutes. Each bite of this exquisite dessert is full of flavor, creamy, light and full of the vitamins and nutrients of the fruit, we know you will love it.
One of the best features of this cake is that it does not require cooking , so you can make it without an oven quickly. But, take into account that you will have to wait a few hours while it is refrigerated so that it sets well.
We know that you are not used to making cakes that are not baked, but this characteristic is what gives it the shine and wonderful texture that characterize this cake.
What are the ingredients of the mango cheesecake?
For the base of the cake you will have to get:
- 100 gr of sweet cookies.
- 50 gr of unsalted butter (you must melt it).
The cream cheese and mango is made with:
- 200 gr of mango in puree.
- 200 gr of cream cheese (let it reach room temperature before starting to prepare the recipe).
- 120 ml of liquid cream.
- 2 tablespoons of milk.
- 4 leaves or 10 g of unflavored gelatin.
- 50 gr of yogurt.
- The juice of half a lemon.
Finally, you must get the following ingredients to prepare the mango jelly :
- 150 gr of mango in puree.
- 1 mango, finely chopped.
- 50 ml of water.
- 10 grams of sugar.
- 1 tablespoon of lemon juice.
- 5 gr or 2 sheets of unflavored gelatin.
How to make a mango cheesecake without an oven
Start by crushing the cookies until you get crumbs, then add the melted butter and mix everything very well until you make a compact dough , with which you must cover the bottom of the mold, pressing it very well with a spoon. This layer is recommended to be about 1cm thick. After you make it, leave it in the fridge to harden well.
With the help of a mixer, mix the cream cheese until it becomes creamier and add the sugar, cream and milk. Put all the mixture in a saucepan and heat it over low heat before adding the gelatin that you previously dissolved in water. Let this mixture cool for a few minutes and then add the yogurt, lemon juice and mango puree and stir well.
Place this mixture on the cookie base and chill in the refrigerator for at least 4 hours.
Now for the mango jelly , you must heat the mango puree with the water, sugar and lemon juice and mix it with the previously hydrated jelly, cooking until they are well melted. Stir constantly and let it cool.
Then, distribute the slices of the fruit, which can be dehydrated mango , on the cold cake and pour the gelatin that covers the fruit. Let all rest for about 3 hours under refrigeration before serving.
