Mango Cheesecake Creamy Macam AISKRIM, Tanpa Bakar Tanpa Telur
Hi semua, jom kita buat manggo cheesecake. Sebab banyak mangga yang dijual sekarang, Che Nom pun teringin nak makan…dah bila dah buat, mestilah share dengan anda semua.
Cheesecake ni tak terlalu heavy, tekstur pun lembut ala-ala macam ice cream aje. Sedang elok ada rasa buah dari mangga, dan di tambah sedikit jus lemon untuk enhance lagi rasa citrus tu. Sedap sangat kalau makan waktu sejuk.
***TIPS PENTING!! :
Kalau mangga tu macam bnyk serat kasar bila potong, boleh TAPIS dengan fine strainer dulu sebelum masuk dalam adunan cheese. Lepas tapis baru sukat/timbang.
//Bahasa Melayu
--------------------------------------------
Bahan-bahan untuk lapisan bawah:
12 keping /175g biskut digestive
5 sudu besar /71g mentega
Bahan-bahan untuk adunan cheese mangga:
500g krim keju atau cream cheese
3 sudu besar / 43g gula kastor
3 sudu besar / 58g susu pekat
1½ - 2 sudu besar jus lemon (Che Nom masukkan 2 sudu besar)
1 sudu kecil esen vanila (optional)
250ml krim putar tenusu atau whipping cream
1¾ cawan / 395g puri mangga
Bancuhan gelatin 1 (2 sudu besar serbuk gelatin + 60ml air panas)
Bahan-bahan untuk lapisan jeli mangga:
1 cawan / 225g puri mangga
2 sudu besar / 30g gula kastor
100ml air
Bancuhan gelatin 2 (1 sudu besar serbuk gelatin +30ml air panas)
//English
--------------------------------------------
** EXCUSE FOR 'MANGO' TYPO ERROR IN VIDEO CAPTION
Ingredients for the bottom layer:
12 pieces / 175g digestive biscuits
5 tbsp / 71g butter
Ingredients for mango cheese mixture:
500g cream cheese
3 tbsp / 43g castor sugar
3 tbsp / 58g sweetened condensed milk
1½ - 2 tbsp lemon juice (I put 2 tbsp)
1 tsp vanilla essence (optional)
250ml dairy whipping cream
1¾ cup / 395g mango puree
Gelatin mixture 1 (2 tablespoons gelatin powder + 60ml hot water)
Ingredients for mango jelly layer:
1 cup / 225g mango puree
2 tbsp / 30g castor sugar
100ml of water
Gelatin 2 (1 tbsp of gelatin powder + 30ml of hot water)
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No Bake Mango Cheesecake
How To Make No Bake Mango Cheesecake [ASMR]
マンゴーチーズケーキ の作り方 [Eating sound]
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●● Recipe (レシピ):
**DOUGH
- 120g Biscuits
(ビスケット)
- 60g Melted butter
(溶かしバター)
- Mold size 15cm
(ケーキ型)
**MANGO CHEESE:
- Mango
(マンゴー)
- 7g Gelatin
(ゼラチンパウダー)
- 35ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 250g Creamcheese
(クリームチーズ)
- 60g Sugar
(グラニュー糖)
- 10ml Lemon juice
(レモン汁)
- 200g Mango puree
(マンゴーピューレ)
- Hot water
(お湯)
- 150g Whipping cream
(生クリーム)
- Freeze 20 minutes
(冷凍 20分)
*JELLY MANGO
- 8g Gelatin
(ゼラチンパウダー)
- 40ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 50ml Water
(水)
- 200g Mango puree
(マンゴーピューレ)
- 25g Sugar
(グラニュー糖)
- Cool off
(冷やす)
- Refrigerate for 4 hours
(冷蔵庫で4時間)
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Trans:
1. 노오븐~망고 치즈케이크 만들기
2. Bánh Phô Mai Xoài siêu béo ngậy siêu thơm ngonnn
3. Resep Mango Cheesecake (TANPA OVEN)
4. ชีสเค้กข้าวเหนียวมะม่วง แบบไม่อบ
5. 芒果芝士蛋糕
6. No Bake Mango Cheesecake कैसे बनाना है
7. تشيز كيك بالمانجو
Marvelous Mango Cheesecake Recipe Video by Bhavna - No bake & Eggless!
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RECIPE DESCRIPTION:
Ingredients
FOR THE CRUST
Cracker crumbs 1 1⁄2 Cup (24 tbs)
Unsalted butter 1⁄2 Cup (8 tbs)
FOR THE FILLING
Mango puree 1 Cup (16 tbs) (Made from 2 Ripe Mangoes)
Gelatin 3 Tablespoon (Agar Powder)
Water/Fresh fruit juice 1 1⁄2 Cup (24 tbs)
Yellow food color 3 Drop
Red food color 1 Drop
Cream cheese 8 Ounce
Plain greek yogurt 1 1⁄2 Cup (24 tbs)
Sugar 1 Cup (16 tbs)
Salt 1⁄4 Teaspoon
FOR THE MANGO GLAZE
Mango puree 1 Cup (16 tbs) (Made from 2 Ripe Mangoes)
Sugar 1 Cup (16 tbs)
Yellow food color 2 Drop (1 or 2 Drops)
FOR DECORATING THE CHEESECAKE
Blueberries 6 Medium
Strawberries 2 Medium
Mint sprigs 2 Medium
Things You Will Need
1. 9-inch Baking pan (or two small baking pans)
2. Electric hand blender
3. Plastic wrap
Directions
GETTING READY
To prepare the base:
1. Take a saucepan, heat it on medium heat, add butter. When the butter melts, turn off the stove and add cracker crumbs. Mix well.
2. Take a 9-inch baking pan or 2 small baking pans. (Chef uses 2 small pans)
3. Divide the breadcrumbs mix in two equal portions and fill the base of both the small baking pans. Press tightly to the base of the pans. Set aside.
To prepare the mango puree:
4. Chop two ripe mangoes into fairly big chunks. In a blender, blend until smooth. Set this prepared mango puree aside.
MAKING
To prepare the Agar-Juice mix:
5. Heat a saucepan on high heat. Add water or fresh fruit juice. (Do not use ready-fruit juice. Chef uses a mix of water and fresh orange juice).
6. To the juice add agar powder, stir to combine well and cook for 5 minutes. After 5 minutes, turn off the stove and set aside the thickened juice mix.
7. Add the prepared mango puree to this juice mixture, stir to mix well.
8. Add 2 - 3 drops of yellow food color and 1 drop of red food color, stir and mix everything well.
9. Take a large mixing bowl. Add cream cheese and Greek yogurt, using a hand blender, blend to combine both.
10. Add sugar (add 1/2 cup, whip/blend well, then add the other half and whip again until well combined).
11. Pour the mango puree and fresh juice mixture into this cream cheese mix, using the blender combine well.
12. Once done, fill the prepared baking pans with this filling / mixture all the way up till the top. Cover with plastic wrap and refrigerate the filled baking pans for 8 hours.
To prepare the Mango Glaze:
13. Heat a saucepan with mango puree to medium heat.
14. Add sugar, stir to mix until well combined and the sugar dissolves to thicken the puree.
15. When the mango puree and sugar mixture starts boiling, stir continuously until thick. Turn off the stove and set aside to cool down completely.
16. Once the cheesecakes sets (after 8 hours of refrigerating), spread the prepared mango glaze on top. Decorate with blueberries, strawberries and a sprig of mint.
SERVING
17. Serve chilled.
Mango Cheese Cake | Easy 3 step recipe
Mango Cheese is a no-bake cheesecake which is an absolute breeze to make. Just follow our 3 simple steps to enjoy this recipe at home!
Can you Believe this is 100% Plant-based Mango Cheesecake?! ???? ???? ????
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Mango Cheesecake
Ingredients
For Crust
1 cup almond flour or quick oat
1 1/4 cup walnut, pecan, almond or any nuts you have in your hand
10 large whole dates, remove seeds
1 tbsp agave nectar or maple syrup, optional
1/4 tsp salt
For Cheesecake
2 cups raw cashews, soaked in hot water for 1 hour
2 cups coconut cream, mostly the thick creamy part. If you're using in a can, place in a fridge over night & take only the solid part (same for coconut milk)
2 tsp vanilla extract
1/4 tsp salt
1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
Zest from 2 lemons
Fresh juice from 3 large lemons (approximately 1/2 cup)
For Mango Pure
5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)
Coconut flakes, optional
Directions
Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8x8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.
Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.
Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!
No Bake Mango Cheesecake Recipe - Yummy Tummy
Ingredients
FOR CRUST:
Biscuits - 1 packet
Butter - 50 grams melted
FOR MANGO CHEESECAKE LAYER:
Mangoes - 2 ripe peeled and chopped
Milk - 500 grams
Lemon Juice - 1 tblsp
Sugar - 1 cup or as needed
Cream - ½ cup
Gelatin - 2 tblsp
Water - ¼ cup
FOR MANGO TOPPING:
Ripe Mangoes - 1 peeled and cubed
Sugar - ¼ cup
Gelatin - 1 tblsp
Water - ¼ cup
Instructions
Take biscuit in a blender and powder it. Melt butter and add it into the biscuit. Mix well.
Spoon this into the cake pan and press to flatten it. Chill in in fridge for 30 mins.
Now make cheesecake layer. Take milk in a sauce pan, bring it to a boil.
Add in lemon juice or vinegar and curdle it. Now strain this.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Now take mangoes in a blender, add sugar, curdled milk, cream and blend till creamy.
Add gelatin water and blend.
Spoon this over biscuit base and chill in fridge for 2 hours till set.
Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
Take mangoes, sugar and gelatin water and blender till creamy.
Pour this over mangoes and chill overnight.
Slice and serve.
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