No-Bake Cheesecake with Mango Pulp Waffle.plantation
Always have mango pulp with you, and you'll be able to create quick and unforgettable desserts with it. That's exactly what Magda brings you. waffle.plantation, who prepared a perfectly creamy and delicious cheesecake with mango pulp without baking.
Number of servings
8
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 450 gr Alphonso mango pulp without added sugar QF Quality Food
- 450 g of cheesecake cottage cheese
- 300 ml heavy cream
- 100 g sugar / erythritol
- 25 g powdered gelatin
- 70 ml of cold water
- 2 tablespoons of lemon juice
- 150 g cookies (cereal/biscuits)
- 40 g butter
A METHOD OF PREPARING
1. Place the cookies and butter in a blender and process until crumbly. Place in a baking pan lined with parchment paper. Smooth with your hand or a spoon.
2. Place the mango pulp, cottage cheese, lemon juice, and sweetener in the bowl of a stand mixer. The cottage cheese and mango pulp should be at room temperature. Blend until smooth.
3. Pour water over the gelatin and set aside for 10 minutes. Then, heat gently, stirring constantly – do not bring to a boil. Remove from the heat and allow to cool slightly.
4. Add 1 tablespoon of the cheese mixture to the warm gelatin and mix. Then add another 3 tablespoons and mix, making sure there are no lumps. Add the gelatin to the cheese mixture and mix.
5. In a separate bowl, whip the chilled cream until stiff peaks form. Add it to the cheese mixture in two additions and fold in gently.
6. Pour the cheesecake mixture onto the cookie base, smoothing it out with a spatula. Refrigerate until the cake has set (for a few hours or, ideally, overnight). You can decorate the cheesecake with, for example, mango pulp and fruit.
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