Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lactose free mango cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
No Bake Mango Blackberry Cheesecake (dairy free, gluten free, paleo, and vegan) Jump to Recipe. This easy-to-make No Bake Mango Blackberry Cheesecake is for all of you cake lovers who don't want to bake. Creamy, silky smooth layers of luscious mango and blackberry filling all nested on top of a dried apricot and pistachio crust.
Lactose Free Mango Cheesecake is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Lactose Free Mango Cheesecake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have lactose free mango cheesecake using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Lactose Free Mango Cheesecake:
- Prepare Base
- Prepare chocolate biscuits (any lactose free brand)
- Take lactose free butter
- Get Cream cheese
- Make ready philadelphia lactose free cream cheese
- Take lactose free fresh cream
- Prepare icing sugar
- Take soy yoghurt (small standard size)
- Prepare lemon juice
- Make ready gelatin/ 1/3 tea spoon of agar-agar
- Get Top coating
- Take mango (medium size)
- Take honey
- Prepare lemon juice
- Make ready gelatin or 1/4 tea spoon of agar agar
- Get Decoration
- Get Some pieces of mango
- Make ready Dried Malva flower
- Take Any kind of chocolate
I usually don't like cheesecake, but this recipe has changed my idea because of its very delicate. If you have never made dairy-free cheesecake — I highly recommend it! Super creamy and delicious, this recipe is made with tropical flavors including coconut, cashews, and fresh fruit. As such, it is pretty healthy and you may be able to sneak a piece or two for breakfast!
Instructions to make Lactose Free Mango Cheesecake:
- Use a springform pan and put parchment paper around the inner side of the pan (taller than the pan) Tips: if you dont have springform pan, use disposable alumunium round mold, cut in 4 symmetrical points and re-attach the divided part with tape in the outer side, until it makes a perfect round shape put parchment paper along the inner side (taller than the mold)
- Melt 3 spoons of butter
- Crush biscuits inside a plastic bag until it has homogenous texture. Mix well the crushed biscuits with 3 spoons of melted butter
- Put the mixture of biscuit into the mold. Spread and press well with glass/silicone spoon until it's flat and compact. Put this the mold inside the fridge for 30 minutes.
- Put 3 sheets of gelatin in cold water
- Put 250 gr of philadelphia cheese to a bowl and stir it with spoon until it's soft. Add soy yogurt, 3 spoons of icing sugar and 2 spoons of lemon juice. Mix well.
- Heat the cream for 3 mins. Take out gelatin from water, put in the cream and mix well. Mix well the mixture of the cheese and the cream with mixer.
- Take out the mold from the fridge and pour the mixture to the mold. Put in the freezer for 20 mins.
- Put other 2 sheets of gelatin in cold water
- Cut mango into cubes, put apart some small cubes (10 small cubes should be enough) for decoration. Blend mango juice, 2 spoons of honey/sugar, and 3 spoons of lemon juice.
- Heat the mango juice for 3 mins. Put the gelatin inside mango juice and mix well
- Pour the mango mixture onto the mold. Put in the fridge for at least 2 hours
- After 2 hours put out the cake and put pieces of mango in the center or other decoration element (I put some mango cubes, malva flower and chocolate piece) and slowly take out the parchment paper. Put back in the fridge for at least 30 minutes. To be served while cold.
A healthy plant-based protein-rich cheesecake no longer has to be plain and boring. This mango cheesecake is made from soft tofu, giving it a silky smooth texture. It has a sweet and rich tropical flavor from mango and coconut cream, and a drizzle of homemade chocolate glaze. It is gluten-free, dairy-free, egg-free, no-sugar-added, and can be vegan. How to make this Dairy-Free Mango Cheesecake: To assemble the Mango Cheesecake, you will need a few hours as each element needs to set in the freezer before you pour the next one.
So that is going to wrap it up with this exceptional food lactose free mango cheesecake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
