Mango cheesecake

activate this recipe the day before. *Disclaimer: This recipe is a devotee recipe. It has not been tested by the taste.com.au team.

The ingredient of Mango cheesecake

1. 1 pkt shredded wheatmeal biscuits, crushed
2. 1 pkt sweet biscuits, crushed (I used Arnotts Nice)
3. 1 cup desiccated coconut
4. 1 cup butter, melted
5. 400ml can evaporated milk, chilled
6. 500g cream cheese
7. 2 egg yolks
8. 400ml can sweetened edited reduced milk
9. 2 tsp vanilla essence
10. 2 packets mango jelly crystals
11. 2 tbsp gelatine
12. 1 tbsp lemon rind, grated
13. 1 tbsp lemon juice
14. 1 cup boiling water
15. 600g frozen mango pulp
16. 1 well-ventilated light mango or other fruit, to decorate

The instruction how to make Mango cheesecake

1. amalgamation together crushed biscuits and coconut. Add melted butter. Firmly press concerning the bottom of 2 spring form pans. (I use 2 x 20cm directionless base square tins and 6 in limbo base mini quiche tins). Refrigerate until ready to use.
2. emphasis the evaporated milk until thick and creamy.
3. stress inflection together the cream cheese until soft and smooth. ensue the egg yolks, vanilla essence and sweetened edited reduced milk.
4. Place jelly crystals, gelatine and lemon rind in a bowl. ensue boiling water and disturb well. amass lemon juice. Stir regularly to prevent lumps.
5. Place frozen mango pulp in a blender and whiz until creamy and smooth. Add gelatine blend and whirl for substitute 30 seconds.
6. insert beaten evaporated milk in the same way as cream cheese and mango/gelatine mix.
7. Pour into prepared pans and refrigerate for 4 to 6 hours or overnight.
8. later ready to serve, decorate later than blithe mango slivers or cubed mango, mango coulis and pomegranate seeds.

Nutritions of Mango cheesecake

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