Mango Cheesecake (no Baked)

If you want to surprise your loved one or beloved with a delicious and unusual dessert, then I suggest a recipe for a mango cheesecake without baking. Crispy biscuit base and an airy creamy cheese layer with the addition of condensed milk with a delicate texture and subtle sourness of lemon under delicious confit made from mango puree. Perfectly tender, sunny, aromatic, and very easy to prepare the cheesecake. The perfect cheesecake choice for lovers of mango and cold desserts.

Ingredients

For the basics:

• Cookies (or crackers) – 225 g
• Butter 82.5% (melted) – 100 g

For filling:

• Mango puree (fresh or canned pulp) – 400 g
• Gelatin – 24 g
• Water for gelatin (cold) – 90 ml
• Cream cheese (room t ° С) – 450 g
• Cream 33-35% (cold) – 300 ml
• Condensed milk – 350 g
• Vanilla extract – 1 teaspoon
• Lemon juice – 2 tbsp
• Lemon zest – 1 tbsp

For mango confit:

• Gelatin – 10 g
• Water for gelatin (cold) – 60 ml
• Mango puree (fresh or canned pulp) – 300 g
• Water – 100 ml
• Lemon juice – 2 tbsp
• Sugar – 75 g

For cream (for decoration):

• Cream 33-35% – 100 ml
• Powdered sugar – 2 tbsp

Directions

1. Preparing the base for the cheesecake.
   Put cookies in a blender bowl or food processor and grind them into small crumbs. (For the base of the cheesecake, you can use a cracker or any other cookie you like.)

   

2. Add melted butter to the chopped liver and beat until the products are well mixed with each other.
3. The edges of the detachable mold are 20 or 22 centimeters in diameter and are laid with an acetate film.
   Put the resulting crumb into a mold and evenly distribute it along the bottom. Then we tamp well with a glass or a special press to form salads. Then we remove the base from the cookies in the refrigerator for at least 30 minutes.
4. Cooking the mango filling. Mango fruits (4-4.5 pieces) are thoroughly washed, wiped dry, and peeled.
   Cut the mango pulp into small pieces, transfer to the bowl of a blender or food processor and grind until smooth.
5. We measure out the required amount of mango puree, put the rest aside, for now, we will need it for making confit, that is, the top layer of cheesecake.
6. Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
7. Put the cream cheese at room temperature (I have mascarpone) in a large bowl and beat on medium mixer speed until creamy.

   

8. Add cold cream and beat until smooth, fluffy, and smooth.
9. Add condensed milk, vanilla extract, and beat until combined.
10. Add most of the mango puree, lemon juice, lemon zest to the cream cheese mass and beat until the products are combined.
11. Melt the swollen gelatin in a microwave oven or in a water bath.
12. Gradually add a few tablespoons of the creamy mango mass to the melted gelatin and mix until smooth.
13. Pour the gelatinous mixture into the creamy mango mass and mix until smooth.
14. Pour the finished filling onto the prepared biscuit base and smooth it well (you can shake the mold a little so that the filling is evenly distributed).
    Put the mango cheesecake in the refrigerator for about 1 hour to set.
15. Cooking mango confit.
    Pour gelatin with cold water, mix well and leave for 10-15 minutes to swell.
16. In a saucepan, combine the deferred mango puree, water, lemon juice, and sugar.
    We put the saucepan over medium heat and, stirring constantly, cook until the sugar is completely dissolved. Bring the mixture to a boil and cook for another 1-2 minutes.
17. Remove the stewpan from the stove, add the swollen gelatin and stir until it is completely dissolved.
18. Then let the mango confit cool slightly at room temperature.
19. We take the cheesecake out of the refrigerator, pour the mango confit on top, and distribute it well over the entire surface.
20. Put the mango cheesecake in the refrigerator for 4-5 hours or until it solidifies.
21. Before serving, prepare a cream to decorate the cheesecake.
    In a small bowl, combine cold cream, icing sugar, and beat until strong peaks.

    

22. We take the frozen cheesecake out of the refrigerator, remove the detachable form, carefully traverse the edge of the acetate film with a thin knife and remove it.
23. Put the finished whipped cream in a pastry bag with a curly nozzle.
24. Then decorate the top of the cheesecake with whipped cream.
    The unbaked mango cheesecake is ready.
25. Cut into portions and enjoy an incredibly tasty, airy, aromatic mango dessert.

Bon Appetit!