Рецепт No-Bake Mango Yogurt Cheesecake 免考芒果优格芝士蛋糕
I love mango as it is sweet and fragrant and especially during the mango season, I like to buy a lot of mangoes. So getting a little tired of eating mango, why not add them into bakes? Ive shared my mango recipes with you before but this time I used the mangoes to make this quick and easy No-Bake Mango Yogurt Cheesecake and it turned out to be very yummy too! As the the mango yogurt and fresh topping cream (non-dairy whipping cream) were already quite sweet, I reduced the sugar in the recipe. Feel free to add in more sugar if you've got a sweet tooth.
Please click on the images for the recipes.
No-Bake Mango Yogurt Cheesecake
Ingredients:
Cake base
200g digestive biscuits
80g melted butter
Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
- Cheese filling:
- 250g cream cheese, room temperature
- 3 tbsp fresh milk
- 3 tbsp icing sugar or to taste
- 2 small tubs mango yogurt (meiji brand), about 280g
- 1/2 tbsp lemon juice
- 150g fresh topping cream/non-dairy whipping cream
- 1 fresh mango, cut to cubes
- 1.5 tbsp gelatin + 2 tbsp water
- Mango Topping
- 2 fresh mangoes, chopped , about 320g
- 1 tbsp sugar or to taste
- 1/2 tbsp lemon juice
- 1 tbsp gelatin + 1 tbsp water
Method:
Cheese filling:
Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. Set aside in the refrigerator.
Mango topping
Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.
材料：（1个8寸蛋糕活底盘，旁边抹油，底部铺纸）
200克 全麦消化饼干， 擀碎或磨碎
80克 融化牛油
250克 奶油芝士
3汤匙 牛奶
3汤匙 糖粉或适量
2杯 芒果优格 （280克）
1/2 汤匙 柠檬汁
150克 植物姓奶油
1个 芒果，去皮切丁状
1.5汤匙 鱼膠粉+2汤匙水
2个 芒果，去皮切块状 （约320克）
1汤匙 细糖或适量
1/2汤匙 柠檬汁
1汤匙 鱼膠粉+1汤匙水
从冰箱拿出芝士蛋糕，将芒果酱轻轻倒在蛋糕上，晃动一下模盘，让果酱均匀平整；用刮刀抹平。再度置冰箱冷藏4小时或隔夜即可享用。