Mango Lime Cheesecake
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MANGO LIME CHEESECAKE
Servings: 8-10
INGREDIENTS
Crust
8 digestive biscuits
1 tablespoon sugar
50 grams butter
Cheesecake
3 large mangos or 6 small yellow mangos, peeled & diced
900 grams cream cheese, at room temperature
225 grams, plus 2 tablespoons sugar
3 large eggs, at room temperature
2 egg yolks, at room temperature
Zest and juice of 2 limes
250 milliliters sour cream
PREPARATION
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool.
6. Using a blender, puree mangos until smooth. Set aside.
7. In a large bowl, whisk together cream cheese and sugar until smooth.
8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined.
9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy!
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MUSIC
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No Bake Mango Cheesecake
No bake mango cheesecake is a fruity and delicious treat. Just imagine, the fresh mangoes used in the recipe giving the dish a bright burst of sunshine. Believe me, there is nothing better than sitting back on the beach in the early hours of the morning and having a piece of mango cheesecake.
Actually, the most difficult part of making this dish is waiting for the cheesecake to set. This usually takes about 4 hours, but I like to leave it in the chiller overnight. In light of this, I often make it up the night before and serve it for dessert or breakfast the following day.
Watch the video and give the delicious dessert a try.
Get the full recipe at:
Video Chapters:
0:00 Introduction
0:21 Prepping the magos
1:05 Making the puree and gelatin
1:57 Making the base
2:28 Putting the base in the spring form pan
2:48 Getting the filling ready
4:05 Putting the mixture over the graham base
4:21 Adding the mango puree
4:45 Topping the cake with mango
5:16 Placing in the fridge to set
5:35 The outcome and conclusion
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Youtube Creators Library
Mini Mango Cheesecake Recipe by Food Fusion
An amazingly simple Mini Mango Cheesecake. A cheesecake without cream cheese. Make it, share it and enjoy your Mango Season. #happycookingtoyou #foodfusion #dessertlovers #desserts #EBM #PeekFreans
Written Recipe:
Recipe in English:
Ingredients:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-Wrap one side of 2.5-inch round cheese molds with cling film,place them on a tray & set aside.
-In a chopper,add marie biscuits & chop well.
-Add butter & chop until well combined.
-Add 30g of crumbled mixture in cling film wrapped cheese molds & press firmly to set an even layer then refrigerate for 30 minutes.
-On a bowl,place a sieve & muslin cloth,add yogurt,tie the muslin cloth & hang it for 6-8 hours or until water completely drained out then take out strained yogurt in a bowl (approx. 100g) & set aside.
-In a blender jug,add mango,blend to make puree & set aside.
-In a bowl,add whipping cream & beat until stiff peaks form.
-Add condensed milk,strained yogurt & beat well.
-Add mango puree,lemon juice,mango essence & beat well.
-Add yellow food color & beat well.
-In a small bowl,add gelatin powder,hot water & whisk well.
-Now add dissolved gelatin,beat well & transfer to a piping bag.
-Pipe out prepared cheesecake filling in molds,spread evenly & freeze for 4-5 hours in freezer or refrigerate overnight.
-Take out mini cheese cakes from molds,garnish with whipped cream,mango puree,mint leaves & serve (makes 6).
Recipe in Urdu:
Ajza:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-2.5-inch round cheese molds ki ek side per cling film laga lein aur tray mein rakh ker side per rakh dein.
-Chopper mein marie biscuits dal ker ache tarhan chop ker lein.
-Makhan dal ker ache tarhan chop ker lein.
-30g crumbled mixture ko cling film wrapped cheese molds mein dal ker firmly set ker ka layer bana lein aur 30 minutes kliya refrigerate ker lein.
-Bowl per sieve aur malmal ka kapra rakh dein,dahi dal ker malmal ka kapra tie ker lein aur 6-8 hours ya pani completely drain out hunay tak hang ker lein phir strained yogurt ko bowl mein nikal lein (approx. 100g) & side per rakh dein.
-Bowl mein whipping cream dal dein aur stiff peaks form ho janay tak ache tarhan beat ker lein.
-Condensed milk & strained yogurt dal ker ache tarhan beat ker lein.
-Mango puree,lemon juice & mango essence dal ker ache tarhan beat ker lein.
-Yellow food color dal ker ache tarhan beat karein.
-Chotay bowl mein gelatin powder aur garam pani dal ker ache tarhan whisk ker lein.
-Ab dissolved gelatin dal ker ache tarhan beat karein aur piping bag mein transfer ker lein.
-Molds mein cheesecake filling dal ker evenly pheela lein & freezer mein 4-5 hours ya overnight kliya refrigerator mein rakh dein.
-Mini cheese cakes from ko molds sa nikal lein,whipped cream,mangi puree aur podina sa garnish ker ka serve karein (makes 6).
Mango Cheesecake Dessert Box! [ No Steam, No Bake, No Oven ]
Mango Cheesecake Dessert Box! [ No Steam, No Bake, No Oven ]
No Bake Mango Cheesecake Dessert BoxRecipe!
Mango Cheesecake Dessert Box by Kirbyyy
No Oven Mango Cheesecake Dessert Box
Ingredients:
Crust:
1 cup crushed crackers
4 tablespoons melted butter
Cheesecake:
250g cream cheese (room temp)
1/4 cup sugar
250ml heavy cream/whipping cream
1 tablespoon unflavored gelatine powder
30ml water
1/3 cup mango puree
1/4 cup hot water
1 tbspo unflavored gelatine powder
2/3 cup mango puree
makes 2 500ml acrylic cake box
Thank you for watching!
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Love, Kirbyyy
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Mango Cheesecake Recipe - No Bake Mango Dessert
Welcome to Tasty Recipe
#Mango #Mangorecipe #MANGO2019
Summers are coming and mangoes are the most important and delicious fruit of this season . Mangoes are often considered as the king of all fruits because of its yummy taste .
we bring to you the no bake mango cheesecake recipe .
Recipe : Mango cheesecake Recipe
Ingredients :
200 grams biscuits
50 grams salted butter (melted)
200 grams cream cheese
200 grams mango puree
30 grams gelatin powder(mango flavor)
200 grams all purpose cream
1.Crush biscuits,mix melted butter,pour into baking tin,press crumbs mixture firmly onto bottom,set in the refrigerator for later use.
2.Mix gelatin with warm water,stir well,set aside.
3.Take a blender,blend mango for mango puree.
4.Whip all purpose cream & cream cheese.
5.Pour cream cheese mixture into crumbs.
6.Mix gelatin into mango puree,pour On top of creamcheese,refrigerate again for at least 3 hrs before serving.
Enjoy the mango cheesecake recipe
Music Credit :
Can you Believe this is 100% Plant-based Mango Cheesecake?! ???? ???? ????
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???? In This Video…
My Knife
My Knife
My Wok
Portable Gas Stove
My Blender
Coconut Cream
Almond Flour
Medjool Dates
???? Cameras Canon EOS 5D Mark IV
Canon EOS R5
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
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!