No-Bake Mango Yogurt Cheesecake 免考芒果优格芝士蛋糕

I love mango as it is sweet and fragrant and especially during the mango season, I like to buy a lot of mangoes. So getting a little tired of eating mango, why not add them into bakes? Ive shared my mango recipes with you before but this time I used the mangoes to make this quick and easy No-Bake Mango Yogurt Cheesecake and it turned out to be very yummy too! As the the mango yogurt and fresh topping cream (non-dairy whipping cream) were already quite sweet, I reduced the sugar in the recipe. Feel free to add in more sugar if you've got a sweet tooth.

        
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No-Bake Mango Yogurt Cheesecake

     Ingredients:
     Biscuit base
     100g digestive biscuits 
     80g melted butter

• Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.

      Cheese filling:
      250g cream cheese, room temperature
      3 tbsp fresh milk
      3 tbsp icing sugar or to taste
      2 small tubs mango yogurt (meiji brand), about 280g
      1/2 tbsp lemon juice
      150g fresh topping cream/non-dairy whipping cream
      1 fresh mango, cut to cubes
      1.5 tbsp gelatin + 2 tbsp water

      Mango Topping
      2 fresh mangoes, chopped , about 320g
      1 tbsp sugar or to taste
      1/2 tbsp lemon juice
      1 tbsp gelatin + 1 tbsp water

      Method:

• Cheese filling:  
• Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
• Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
• Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture.  Set aside in the refrigerator.
• Mango topping
• Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
• Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.
• 
  

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免考芒果优格芝士蛋糕

      材料：（1个8寸蛋糕活底盘，旁边抹油，底部铺纸）

      饼底

      100克 全麦消化饼干， 擀碎或磨碎 

      80克 融化牛油

      把饼底料混合均匀 （觉得饼干碎太干的话，可多加一点牛油），放入盘模内压实。放进冰箱，备用。

      芝士馅料：

      250克 奶油芝士

      3汤匙 牛奶

      3汤匙 糖粉或适量

      2杯 芒果优格 （280克）

      1/2 汤匙 柠檬汁

      150克 植物姓奶油 

      1个 芒果，去皮切丁状

      1.5汤匙 鱼膠粉+2汤匙水

      蛋糕表层 - 芒果酱

      2个 芒果，去皮切块状 （约320克）

      1汤匙 细糖或适量

      1/2汤匙 柠檬汁

      1汤匙 鱼膠粉+1汤匙水

      做法：

• 芝士馅料
• 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
• 打起奶油芝士,糖粉和牛奶致顺滑。倒入融化好的鱼膠粉，芒果酸奶和柠檬汁，继续搅打均匀。
• 在另一干净的碗，把植物性奶油打发, 然后加入芝士糊中，翻拌均匀即可。
• 将一半的芝士糊倒入蛋糕模，排上芒果丁，把剩余的芝湖倒入，抹平。置冰箱冷藏，备用。
• 蛋糕表层 - 芒果酱
• 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
• 把芒果肉，细糖及柠檬汁用搅打器打碎致滑。加入融化好的鱼膠粉，搅匀。
• 从冰箱拿出芝士蛋糕，将芒果酱轻轻倒在蛋糕上，晃动一下模盘，让果酱均匀平整；用刮刀抹平。再度置冰箱冷藏4小时或隔夜即可享用。

This post is linked to the event Little Thumbs Up (May 2015: YOGURT) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,

 and hosted Cheryl of Baking Taitai

I'm submitting this post to the Best Recipes for Everyone May 2015 Event

 (Theme: My Favourite Desserts) 

 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young 

This post is also linked to Bake-Along event hosted by Joyce, Lena and Zoe