No Bake Mango Cheese Cake

Will be meeting up with some of girlfriends for Mother's Day Celebration tonight. We are planning to dine at a nice Thai restaurant call My Elephant in PJ. We meant to go there for dinner for awhile now and finally today is the day! Who doesn't like Thai food, thinking of the savory, spicy Tom Yum soup is already making me salivate, haha!

Anyways, I wanted to make something nice for the ladies. Initially I wanted to make cookies....but thought making a cake would be even better! They have tasted several of my bakes, but not cheese cake yet, so why not make one then? I bet it'll be so good to end the dinner with a refreshing cool Mango Cheese cake!

Incidentally I have 2 more Honey mangoes seating in my fridge, perfecto! I remember I have this no bake mango cheese cake recipe awhile back from a cookbook. But unfortunately, I cannot remember the name of the book and it's not with me! Sorry, getting old....but luckily I still a copy of the recipe, heehee.

Ingredients for Mango Cheese Cake:
Cookie Base:
150g digestive biscuits, crushed
50g toasted cashew nuts, chopped fine

100g melted butter

Cheese Cake Filling:
500g cream cheese
60g caster sugar
1 tbsp fresh lemon juice
3 tbsp fresh mango puree
250g mango flesh, diced
200g non-dairy whipping cream, whipped
1 & 1/2 tbsp gelatin powder, dissolved in 4 tbsp of water using double boiler method

Jelly top:
1 tsp gelatin powder, dissolved in 100ml water, using double boiler method
2 tbsp fresh mango puree

Method:

• To make the cookie base, mix all ingredients together till well combined. Then press the mixture evenly to cover the base of a 9" round spring form cake pan.
• Chill the pan in the fridge to let cookie base to become firm and proceed to make the cheese cake filling.
• Using a mixer, beat the cream cheese, sugar, lemon juice and mango puree till smooth. Then add the diced mango flesh and stir to mix well.
• Make sure to dissolved the gelatin just before you want to use it to prevent solidifying. And add 1 tbsp of the whipped cream into gelatin mixture to cool it down before use.
• Gently fold the whipped cream into the cream cheese mixture till just combined. Then add the gelatin mixture and stir in gently till just combine.
• Pour the batter on top of the cooled cookie base and using a scarper, level the batter smoothly. Chill the cake in the fridge for at least 3 hrs.
• After 3 hrs, prepare the jelly top and pour it over the chilled cream cheese mixture and again let chill overnight.
  

Notice the chocolate ganache on the cake is a little smudged, because the jelly top is moist, it's kind of hard to pipe the wordings neatly. ;-P Anyway, hope the taste of the cake can cover up the flaws of the cake's looks, haha!

I hope my friends will like this mango cheesecake. It's really quite a simple cheese cake with no eggs and no oven needed! Will update my post with a slice out picture to let you all see the inside. ;) If you do try out this recipe, let me know how yours turn out and how you like it!

Last but not least, like to wish all the dear Mummies out there (you know who you are) a Wonderful and Happy Mother's Day!