Wednesday, 16 April 2014
A glass of eggless non-bake cheesecake
I'm not a cheese person. If I'm given a choice to choose between a slice of butter cake and a slice of cheesecake, I will definitely grab the butter cake. But in the recent years, I've grown to 'appreciate' the texture of the cheesecake. My big kids like cheesecake. Last month, I made a simple non-bake cheesecake for them and the verdict ... they liked it. But I finished that small slice with some blueberries as I find it too cheesy.
Last Sunday, as I was searching for some other non-bake cheesecake recipes that added fruits to it ... found this "Eggless no bake mango cheesecake" !!
Adapted the recipe from this website
I made some adjustments to the quantity and ingredients used to suit our taste. I used low-fat yogurt instead of whipping cream.
(A) Ingredients for the base :
Digestive biscuits – 150g finely crumbled
Butter – unsalted 80g, melted
(B) For the filling :
Philadelphia low fat cream cheese – 250g soften at room temperature.
Natural flavour low-fat yogurt - 220g
Mango – 110g cut into small bite size pieces
Gelatine – 1.5 tbsp
Hot water – 100g
Castor sugar - 50g
(C) For glaze topping :
Mango puree – 120g
Hot water – 120g
Gelatine - 1 tbsp
(A) For the base :
Combine the finely crumbled biscuits and melted butter.
Press this mixture to a 7" loose bottom tin or the dish you are using. (I used 5 glasses, each 7cm in diameter).
Refrigerate it (for at least 15 mins) while you make the rest of the cheesecake.
(B) For the filling :
Dissolve gelatine in hot water.
With a electric mixer, mix the cream cheese and castor sugar till it becomes smooth.
Add yogurt and mix well.
Pour gelatine water in and mix well.
Add the mango pieces and mix well.
Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours before adding the glaze topping.
(C) For the glaze topping:
Dissolve gelatine in hot water. When it is warm, add it to mango puree and mix well.
*Note: To obtain a smooth mirror like mango puree topping, strain the mango puree mixture.
Pour this over the cream layer, once it is set, refrigerate for another 2 hours.
Garnish with strawberry/mango & mint leaves when serving.
This time, I really enjoyed a glass of eggless non-bake mango cheesecake!
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Karen, I must say that your cheesecake presented in tumblers look so pretty! I love cheesecakes, too much if fact hah..hah...so far I have only tried baked cheesecakes. Will try the non-baked version one of these days.ReplyDelete
Hi Phong Hong, nice to see you! This chilled cheesecake taste great on hot weather.ReplyDelete