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How To make Mango Pineapple Lime Cheesecake
CRUST:
1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted
Macadamia nuts 1/4 c Packed golden brown sugar
1 1/2 T Crystallized ginger; chopped
2 T Unsalted butter, melted
FILLING:
4 8-oz packages cream cheese
1 1/2 c Sugar
1 T Minced lime peel
2/3 c Sour cream
6 T Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered
Cored, thinly sliced, leaves Reserved. Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add
butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes.
Transfer to rack; cool. Maintain oven temperature. Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended. Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight. Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves. Bon Appetit Magazine August 1993
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The Best Mango Cheesecake
Heavenly Mango Cheesecake! The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker. #ministryofcurry
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Mango Cheesecake | Recipe without oven | @TastyRecipesTonio
How to Make a Mango Cheesecake. This Mango Cheesecake without oven is a creamy mousse-like cheesecake loaded with mango puree and also is surprisingly easy to make. Realy its delicious!. Recipe without oven, easy and tasty. #TastyRecipesTonio #TonioCocina
This is a delight !!! Enjoy it !!! ⬇Ingredients below⬇
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INGREDIENTS:
Mold 20 cm
100 g cookies
50 g melted butter
300 g cream cheese Philadelphia
150 ml whipping cream
250 ml condensed milk
375 g mango puree
2 tbsp lemon juice
20 g powdered gelatin = 12 sweets
100 ml water
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Mango Lime Cheesecake Recipe | Without Egg Oven Maida Cream
Mango Lime Cheesecake
Ingredients
Crust /Base
1.Biscuits - 1 cup
2.Powdered Sugar -1/3 cup
3. Melted Butter - 1/2 cup
Layer
4. Cottage Cheese (Paneer)- 1 cup
5. Cheese Spread - 1/2 cup
6. Mango -1nos
7. Lime juice - 1/4 cup
8. Gelatine - 2 tbsp
9. Mango Jam - a dollop
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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
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
Printable Version:
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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Kitchen Equipment:
Chef Knife:
Cutting Board:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand:
9-Inch Spring Form Pan:
Food Processor:
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No Bake Pineapple Cheesecake Recipe by Fine Art of Cooking 美味菠萝芝士蛋糕, 无需烘烤
*For Subtitles, please turn on Closed Captions (CC) and choose your preferred language!
This pineapple cheesecake looks elegant and enticing. It tastes refreshingly fruity and creamy. It is a no-bake, quick and easy recipe.
INGREDIENTS:
Cake Base
10 Graham crackers - 5 oz (142 g)
4 oz (113 g) Butter
Cake Filling
1 can, 20 oz (590 ml) crushed pineapple in juice
16 oz (450 g) cream cheese
8 oz (225 g) heavy cream
1 can, 14 oz (397 g) sweetened condensed milk
1/4 oz (7.1 g) unflavored gelatin
1 tsp vanilla bean paste
1/2 teaspoon salt
Cake Topping
3/4 cup pineapple juice from the canned crushed pineapple
1/8 oz (3.55 g) gelatin
Pineapple slice for garnish, optional
Cake pan: 8” x 3 “ (20.32 x 7.62 CM)
8 inch Detachable cake pan:
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Music: Youtube audio library - Dream of the Ancestor
#Pineappledessert #nobakedessert #pineapplecake