Mango Cheesecake

It's super hot in Toronto these days.

Hot, I mean, very hot.

I can't stop myself screaming ~ Hot!!!~ every time I had to step outside. It's at least 40 degrees outside for the past week.

Since it's so hot the last thing I want to do is stand next to a stove or turn on the oven. I have been on a cold food diet for the past few days. Salads, cold noodles... and that applies to dessert.

I had made this no bake mango cheesecake years ago and I had misplaced the recipe for the last few years. Luckily I uploaded the recipe on a baking forum back in 2005 and I was able to dig it up from the oldest post they had.

So here it is, I am sharing it on my blog, just so I don't loose it again. Try it and enjoy the hot but nice weather!

No Bake Mango Cheesecake

Crust
Ingredients:
1/4 cup melted butter
1 cup graham cracker crumbs

Method:
Mix thoroughly. Press down at the bottom of a spring form pan. Refrigerate while working with the filling.

Mango Cheese filling
Ingredients:
250g cream cheese, room temperature or slightly warm in the microwave until pliable
60g sugar
220g heavy cream
4 tsp gelatin powder
3 tbsp water
2 ripe mango or 200g mango puree
rind and juice of 1/2 lime

Method:

1. Soak gelatin in cold water. Melt in the microwave or hot water bath. Set aside.
2. Whip heavy cream to 60% stage. * Set aside.
3. Mix cream cheese until there are no lumps. Add sugar and mix thoroughly.
4. Add mango puree, lime rind and juice to the cream cheese mixture. Add melted gelatin.
5. Fold in the whipped cream until just combined. Pour mixture over prepared graham cracker base. Refrigerate until set, at least 2 hours.

* Note: 60% stage is when you start forming ripples but not quite forming soft peaks.  I would say soft peaks stage is about 80%. If you over whip the cream in this recipe the cheesecake filling will be too foamy and you will get bubbles in your cheesecake.