Mango Passionfruit No Bake Cheesecake 1026cm Size Recipes

Steps:

• Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
• Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
• Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Steps:

• 1. Line base of springform tin with a piece parchment paper before clamping the ring around the base. 2. Add melted butter to biscuit crumbs and mix well. 3. Pour biscuit crumb mixture into the prepared tin and press into the base using the back of a spoon. 4. Chill in fridge for half an hour. 5. Sprinkle gelatine over hot water and stir well to dissolve. Microwave for 1 min and stir further to make sure all gelatine granules have dissolved. Set aside. 6. Beat softened cream cheese and sugar till smooth and creamy. Add in sour cream and beat till combined. Add in mango puree and passionfruit pulp and beat well. 7. Pour in gelatin mixture and beat well to combine. 8. Fold in diced mango and pour cream cheese mixture into the prepared cake tin. Smooth top. Chill in fridge overnight till cake has set. 9. To make Passionfruit Jelly Glaze - Sprinkle gelatin over hot water. Stir well and microwave for 1 min to dissolve gelatine granules. Stir in sugar to dissolve before adding passionfruit pulp. Set aside. 10. Remove cake from fridge and arrange mango slices over the top of cake. Carefully spoon jelly glaze over the mango slices ensuring that the passionfruit seeds are evenly distributed and jelly has covered all surface area. 11. Place in fridge to set.

Steps:

• Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
• Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
• Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
• Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
• Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
• As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
• When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)