No-Bake Mango Yogurt Cheesecake 免考芒果优格芝士蛋糕

No-Bake Mango Yogurt Cheesecake

     Ingredients:
     Cake base
     200g digestive biscuits
     80g melted butter

• Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.

      Cheese filling:
      250g cream cheese, room temperature
      3 tbsp fresh milk
      3 tbsp icing sugar or to taste
      2 small tubs mango yogurt (meiji brand), about 280g
      1/2 tbsp lemon juice
      150g fresh topping cream/non-dairy whipping cream
      1 fresh mango, cut to cubes
      1.5 tbsp gelatin + 2 tbsp water

      Mango Topping
      2 fresh mangoes, chopped , about 320g
      1 tbsp sugar or to taste
      1/2 tbsp lemon juice
      1 tbsp gelatin + 1 tbsp water

      Method:

• Cheese filling:  
• Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
• Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
• Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture.  Set aside in the refrigerator.
• Mango topping
• Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
• Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
• Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.
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• 芝士馅料
• 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
• 打起奶油芝士,糖粉和牛奶致顺滑。倒入融化好的鱼膠粉，芒果酸奶和柠檬汁，继续搅打均匀。
• 在另一干净的碗，把植物性奶油打发, 然后加入芝士糊中，翻拌均匀即可。
• 将一半的芝士糊倒入蛋糕模，排上芒果丁，把剩余的芝湖倒入，抹平。置冰箱冷藏，备用。
• 蛋糕表层 – 芒果酱
• 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
• 把芒果肉，细糖及柠檬汁用搅打器打碎致滑。加入融化好的鱼膠粉，搅匀。
• 从冰箱拿出芝士蛋糕，将芒果酱轻轻倒在蛋糕上，晃动一下模盘，让果酱均匀平整；用刮刀抹平。再度置冰箱冷藏4小时或隔夜即可享用。