No-Bake Mango Cheesecake Recipe

https://www.youtube.com/watch?v=jDCT-7B1C8Y&authuser=1

Ingredients: ( 總共需要 800g 芒果醬 < 2 canned + fresh >，500g cream cheese， 1 cup heavy cream，24g gelatin ， 330g 白巧克力， etc）

For the base　（１０センチ：１１０と２１０　　／　　９．５センチ：１８０と１００）:

8 oz (225g) biscuits/Graham crackers

7 tablespoons (100g) butter, melted

For the filling:

2¼ cups (500g) cream cheese

1 cup (240ml) heavy cream

2 cups (500g) mango puree/pulp (fresh or canned)

330g (11.6oz) white chocolate （　にはくはちじゅう　グラム　）（14.5塊）

2 （さん）tablespoons lemon juice

Zest of one lemon （おおめに）

1 teaspoon vanilla extract

14g gelatin powder + 70ml cold water (にしゅう　グラム　＋　９０ｍｌみず、２０秒あたためる）

For the topping: 私巧克力marble 麵（gelatinとメンゴをいれるまえに少しとりだし、heavy cream

を少しいれ、よくまぜる）：

10g gelatin powder + 50ml cold water

300g mango puree/pulp

3 tablespoons (37g) sugar

100ml water

Directions:

1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.

2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.

3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.

5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.

6. Pour melted white chocolate into the bowl, take some out, mix with some heavy cream, put aside. Then add the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.

7. Melt the gelatin in the microwave for 15(　私は２０） seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. 用篩子 Pour into the springform pan and freeze while making the topping.

8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.

9. Refrigerate the cake overnight.

Notes: • If you using fresh mango, make sure the mango is sweet. • Instead of making fresh mango puree, you can use canned.