Category: Dessert
Yields:
1 Serving
Difficulty: Easy
Prep Time: 4 Hr
Welcome back to another lactose free recipe. For this week’s recipe I wanted to do something that was fruity and summery. I choose a do take on my classic no bake cheesecake but in this time with a mango gel on top, whipped cream and fresh mango to finish. Instead of a large cake I decided to cut them into rectangles to make little cheesecake slices.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
-
Cheesecake
- Mango Gel
- Decorating
Instructions
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Grab a rectangle brownie tin. Spray it with cooking oil and line with clingwrap leaving a bit hanging off the sides. The oil helps the clingwrap stick to the pan.
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Crush the biscuits until they are fine. A food processor works best but you can also use a meat mallet.
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Melt the margarine. Add to the crushed biscuits.
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Add the mixture to the tin. Flatten down as best as you can. Place the tin onto a baking tray and place into the fridge for 30 minutes until set and hardened.
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In a large bowl add the cream cheese, cream, sugar and vanilla. Beat until smooth.
- Add the boiling water and the powdered gelatin to a small bowl. Whisk well. If you see any lumps simply sieve the mixture. Leave to cool down for a few minutes.
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Add this to the cream cheese mixture and beat well.
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Grab the tin from the fridge and pour the mixture in until it is 3/4 of the way full. You want to leave enough room for the mango gel (a good 0.5 cm).
- Place the tray back into the fridge until it sets. A good hour or so.
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Puree the mango and pour into a large bowl.
- Add in the sugar and give the mixture a stir.
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Add the boiling water and the powdered gelatin to a small bowl. Whisk well. Add the gelatin to the mango and mix well. Sieve the mixture to get rid of any lumps.
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Take the tin out of the fridge and pour the mango gelatin over the top until full.
- Place the tin in the fridge until the gel has set.
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Remove the tin from the fridge and transfer over onto a cutting board.
- Slice the very edges of the cheesecake to clean the sides up.
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Slice into rectangles and place onto a clean tray lined with baking paper. Place in the fridge until ready to decorate.
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In a large bowl add the cream and vanilla.
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Beat until the cream forms stiff peaks.
- Fit a piping bag with the piping tip and fill with the cream.
- Grab the cheesecake out of the fridge
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Hold the bag with the large section of the tip facing down. Apply pressure and start to drag the cream into tight a zig zag pattern across the cheesecake slice.
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Place a piece of fresh mango on top of the cream and add some fresh mint or lemon balm.
- Keep decorating until all the slices are finished.
- Congratulations you have made a delicious mango gel cheesecake.
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Serve, devour and enjoy.
