No Bake Mango Cheesecake
Ingredients
- 16 oz Cream Cheese
- 8 fl oz Heavy Cream
- 1/8 Tsp Salt
- 1 Cup Mango Puree
- 1 Tbsp Lemon Juice
- 1 fl oz Warm Water
- Graham Cracker Crusted 8-in Springform Pan
- 1 Cup Sour Cream
- 1/4 Cup Sugar
- 1 Tsp Vanilla Extract
- 1.5 fl oz Mango Vinegar or Apple Cider Vinegar
- 1 Tsp Gelatin
- 1 Cup Fresh Mango Pieces
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Instructions
- In a large mixing bowl combine the cream cheese, sour cream, and heavy cream and mix with hand mixer until smooth.
- Add in the sugar, salt, and vanilla extract. Mix until fully combined.
- Add in the mango puree, vinegar, and lemon juice and mix on medium speed until the mixture is smooth with no lumps.
- In a separate bowl, place the warm water and gelatin and whisk to combine.
- Slowly add 2 oz of the cheesecake mixture into the water to temper (to make sure that is not too hot).
- Then gradually add mixture to the cheesecake bowl and mix well for 1 minute to combine.
- Using a spatula, fold in the mango pieces.
- Pour the mixture into a graham cracker crusted 8-inch springform pan and level out.
- Gently shake the pan and tap on counter to make sure that there are no are bubbles inside of the cake.
- Refrigerate, uncovered, overnight and serve the following day.
Categories: Desserts
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