New No Bake Mango Cheesecake


No Bake Mango Cheesecake New No Bake Mango Cheesecake











Ingredients










  • 1 1/2 lb ladyfingers





Mango Cheesecake






  • 16 oz cream cheese

  • 1 1/2 cups heavy cream

  • 2/3 cup sugar

  • 3 large mangos, cubed, juices reserved





















Jello Glaze






  • 1 cup mango juice

  • 1 oz gelatin powder, or agar agar

  • 1/2 cup boiling water

  • 1 tbsp rum, or triple sec, optional





















Serving (Optional)






  • whipped cream

  • fresh mint sprigs

  • fresh berries

















Instructions








Mango Cheesecake






  1. Peel and dice mangos, reserving leftover juices in a small
    bowl.

  2. In a medium bowl, beat cream cheese, cream and sugar
    together into a thick cheesecake pudding. Fold in mango chunks.

  3. Dip each ladyfinger quickly into the reserved juice, and
    place around the edge of the springform pan. Then line the bottom of the pan
    the same way.

  4. Pour mango mixture into springform pan, using a spatula to
    spread evenly until flat. Rap pan gently on work surface to flatten. Chill
    while making the finish.





















Jello Glaze







  1.  


    Sprinkle gelatin on top of leftover juice, and wait one
    minute. Mix in boiling water and rum/triple sec, stirring slowly for one
    minute. Set aside 15 minutes to cool.


  2. Once gelatin mixture is at room temperature to lukewarm,
    slowly pour over the back of a spoon to cover the cheesecake mixture
    completely.

  3. Chill for one hour. Garnish with optional whipped cream,
    berries and mint. Serve and enjoy!
















This article and recipe adapted from this site







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more