This time I illustrate how to make mango jelly cheesecake without baking, which means no oven or rice cooker is required. The mango jelly cheesecake ingredients I use are six-inch cubes.
Ingredients:
90g digestive biscuits, 43g butter, 250g cream cheese, 200g butter, 50g caster sugar, 65g milk grams, 15 grams of gelatine tablets, and 215 grams of mango puree.
Illustration of how to make mango cheesecake without baking:
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Prepare the ingredients for the six-inch mango jelly cheesecake.
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Soak gelatine sheets in cold water until soft and set aside.
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Crush digestive biscuits.
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Heat butter over water to soften.
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Add the softened butter to the digestive cake foam and stir evenly.
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Pour the butter cake batter into a six-inch cake mold and flatten it with a spoon. Place in the refrigerator and set aside.
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Cut the mango into cubes.
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Pulse half of the mango into mango puree in a blender.
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Cut the cream cheese into small pieces and heat over water to melt.
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Use a whisk to beat the cream cheese clockwise until even and smooth.
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Take out the soaked gelatine sheets, squeeze out the water, and heat over water to melt into liquid.
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Pour the liquid gelatine slices into the cream cheese batter and stir evenly.
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Pour the cream and mango puree into the cream cheese and beat with a whisk. During the beating process, add fine sugar and milk in three batches until the cheese paste becomes textured.
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Pour half of the whipped mango cream cheese batter into the mold with a cake base, sprinkle a layer of mango dices, and then pour in the remaining mango cream cheese batter.
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Put the mango cheesecake mold in the refrigerator for four hours and then remove it from the mold. Demoulding method: Use a hair dryer to blow twice around the cake mold and take out the cake.
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The delicious and sweet mango jelly cheesecake is ready. It’s super simple, just follow the recipe of mango jelly cheesecake and get started.
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