2 Layers No-Bake Mango Cheesecake

Sometimes people want to work on a big project. Starting from brainstorming, we get the idea of what we want to do with the project, plan thoroughly to get the project perfectly done, start to work on according to the planning, and review the project and move on to the next objectives. 

Most of my recipes are created based on what I want to eat and cook, and  some of them were actually created in my kitchen at the time of cooking. This one was actually planned beforehand by looking at perfectly ripe manila mango. I usually buy red mango, but it looked new to me so I bought several. One was eaten fresh, one was eaten(drunk) with double mango tea, and now, I want to use 2 of them and create a gorgeous cake as my next big project! 

Since this is 2 layered in freshly baked tart crust, I admit this was so time consuming. But since I wanted to work on a big project to make delicious cake, I think it was worth trying and would come back to another batch again! So now, let’s check my big baking project:)

 

<Today’s Recipe>

2 Layers No-Bake Mango Cheesecake

2 layers mango cheesecake

<Ingredients>

  • 65g unsalted butter
  • 30g sugar
  • 160g all purpose flour
  • 2 tablespoons almond milk

Cheese Filling 

  • 1 8z packet cream cheese
  • 1 manila mango – was 100g without a seed
  • 1 tablespoon sugar
  • 180g yogurt
  • 1/4 lime juice
  • 7g unflavored gelatin
  • 50cc hot water

Jelly Part

  • 250cc water
  • 1 manila mango 100g
  • 5g unflavored gelatin

 

<Directions>

Bake the bottom

  1. Preheat an oven 375°F.
  2. Mix butter and sugar, and mix them well until they are creamy.
  3. Add flour and almond milk. Shape the dough into a big ball.
  4. Flatten the dough by using a rolling pin and place it on a baking pan.
    Note: Make sure the tart bottom has enough height, otherwise you’ll face on a problem.
  5. Transfer the dough in the oven and bake it until it is golden, about 15~20min.

Prepare Jelly Part

     6. Assemble mango and water in a blender and let it work until the mixture is smooth.

     7. Transfer the juice in a pan and bring it to boil.

     8. Add gelatin and mix to make the gelatin dissolved. 

Prepare cheese Part 

     9. Dissolve gelatin with water and set aside.

     10. Assemble cream cheese and mango in a food processor and let it work until they are smooth.

     11. Add sugar and mix them.

     12. Add yogurt and lime juice. Mix well.

     13. Add gelatin and mix well. 

Build the cheese cake

     14. By this time, the cake bottom should be cool enough to be able to touch. Transfer cream cheese slowly and make sure they are nicely flat.

     15. Make sure the gelatin in the jelly part is dissolved, and slowly pour the mixture above the cheese. 

Note: Make sure the jelly mixture doesn’t exceed tart bottom heights, otherwise the liquid erodes to the tart bottom and you won’t get a crispy texture. 

     16. Transfer it in the fridge and cool it for about several hours.

closeup mango cheesecake

I love mango cheesecake! It was my first try to actually create it on my own from scratch, but I’m proud of myself for turning a mango into a tasty dessert! 

Even though half of the work was done by the food processor, I think I have sore muscles now:( But now, let’s clean up the kitchen, because I see loaded extra stuff waiting to be cleaned! 

 

<Enjoy Summer Fruits Before the Season is Gone!!>

Gorgeous with roasted nuts and chunky cherry! Vegan Nutty cherry Brownie

nutty cherry brownie

Refreshing drink with in season fruits! Double Mango Tea

double mango tea

Silky texture is the perfect summer dessert! Cherry Wine Jelly

cherry wine jelly

Enjoy home cooking and your own creation of homemade food:)

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