Creamy,light and it has soft texture. this mango cheesecake is a must try.It is simple to make and it in this post, I also the link How to Make Lady Finger.
16ozLow Fat Cream Cheeseroom temperature for easy mixing
2/3cupwhite granulated sugar
4ripe mango ( sliced into cubed sized pieces. this is use with the cream cheese
1 1/2cupwhipped creamplease click link to see how to make your own
1packet of knox gelatin
1packet Knox gelatin
YOU NEED 2 PACKS OF STORE BOUGHT LADY FINGER ORYOU CAN MAKE YOUR OWN
In a large bowl, using an electric mixer, mix cream cheese until smooth.
Add in sugar and mix some more and add 1 1/2 cup homemade whipped cream SAVE LEFT OVER FOR DECORATING.
Add the sliced 4 mango to the cream cheese mixture and pour mixture into the prepared 9 inch spring form pan lined with Lady finger. REFRIGERATE FOR 4 HOURS.
WHILE THE MANGO CHEESECAKE IS IN THE FRIDGE, PREPARE THE MANGO GLAZE.
In a blender, blend mango, water and sugar. Transfer mixture in a sauce pot and warm the mixture. OR YOU CAN MICROWAVE MIXTURE UNTIL WARM. Add the 1 packet gelatin and mix using a wire whisk. Make sure there are no lumps. POUR MIXTURE on top of the refrigerated mango cheesecake and refrigerate for another 3- 4 hours.
Pipe leftover whipped cream and decorate mango cheesecake however you want it.
DECORATE MANGO CHEESECAKE according to your liking.
ASSEMBLING THE MANGO CHEESE CAKE:
Line the bottom of the springform pan with lady finger.
Line also the side of the pan with lady finger and pour the cheesecake mixture and refrigerate cheesecake until firm - about 4 hour or overnight.
When the cheesecake is firm, pour the glaze and refrigerate again until the cheesecake is firm.
When ready, gently remove cheesecake from pan and decorate.