Steps to Make Super Quick Homemade No-Bake Mango Cheesecake Bar
Title : Steps to Make Super Quick Homemade No-Bake Mango Cheesecake Bar
link : Steps to Make Super Quick Homemade No-Bake Mango Cheesecake Bar
Steps to Make Super Quick Homemade No-Bake Mango Cheesecake Bar
Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Award-winning No-Bake Mango Cheesecake Bar. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from No-Bake Mango Cheesecake Bar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No-Bake Mango Cheesecake Bar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No-Bake Mango Cheesecake Bar is 8-inches (20 cm) square cake. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook No-Bake Mango Cheesecake Bar using 11 ingredients and 10 steps. Here is how you cook it.
Mango cheesecake bar made without oven, but with ease and fun swirl. It's light and refreshing, perfect for hot summer days.
Ingredients and spices that need to be Prepare to make No-Bake Mango Cheesecake Bar:
- Crust base
- 160 g (1 1/2 cup) graham cracker or digestive biscuit crumbs
- 80 g (6 tbsp) unsalted butter, melted
- Mango cheesecake
- 60 g (1/4 cup) cool water
- 8 g (2 1/2 tsp) gelatin powder
- 250 g (1 block) cream cheese
- 100 g (1/2 cup) granulated sugar
- 300 g (1 cup) mango puree
- 10 g (2 tsp) lemon juice
- 240 g (1 cup) whipping cream
Steps to make to make No-Bake Mango Cheesecake Bar
- Https://youtu.be/Pn4xT67Kk4E
- Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer into a bowl. Combine well with butter.
- Place into a 20 cm square cake pan that has been lined with parchment paper (with an overhang around the sides if you plan to unmold the cake). Spread evenly before pressing the mixture onto the base to pack it firm. Refrigerate until the cheesecake is ready.
- Mango cheesecake: Sprinkle gelatin evenly onto the cool water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, beat the cream cheese with a rubber spatula or whisk until creamy. Mix in sugar until it becomes really smooth.
- In a separate bowl, whip the cream until thick with a whisk or electric mixer. Tips: the whipping process will be much faster if everything is cold, ie. bowl and whisk. Set aside once thickened.
- In a saucepan, bring the mango puree and lemon juice to a boil. Remove from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Set aside 3 tablespoons of the mixture for decorating the cheesecake.
- Combine the remaining puree with the cream cheese. Then add the cream and mix well.
- Pour cream cheese filling into the prepared pan. Spread and smoothen the top as needed. Drop the mango puree by the teaspoon randomly over the top. Using a wooden skewer, swirl the puree into filling to create a marbled effect.
- Cover and refrigerate for at least 4 hours or best overnight. Slice and enjoy!
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