Simple Way to Prepare Quick Lactose Free Mango Cheesecake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lactose free mango cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lactose Free Mango Cheesecake is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Lactose Free Mango Cheesecake is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook 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:

1. Prepare Base
2. Prepare 150 gr chocolate biscuits (any lactose free brand)
3. Take 3 spoons lactose free butter
4. Get Cream cheese
5. Prepare 250 philadelphia lactose free cream cheese
6. Get 250 ml lactose free fresh cream
7. Make ready 3 spoons icing sugar
8. Get 1 soy yoghurt (small standard size)
9. Get 2 spoons lemon juice
10. Take 3 sheets gelatin/ 1/3 tea spoon of agar-agar
11. Prepare Top coating
12. Prepare 1 mango (medium size)
13. Make ready 2 spoons honey
14. Make ready 3 spoons lemon juice
15. Prepare 2 sheets gelatin or 1/4 tea spoon of agar agar
16. Get Decoration
17. Take Some pieces of mango
18. Prepare Dried Malva flower
19. Take Any kind of chocolate

Instructions to make Lactose Free Mango Cheesecake:

1. 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)
2. Melt 3 spoons of butter
3. Crush biscuits inside a plastic bag until it has homogenous texture. Mix well the crushed biscuits with 3 spoons of melted butter
4. 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.
5. Put 3 sheets of gelatin in cold water
6. 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.
7. 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.
8. Take out the mold from the fridge and pour the mixture to the mold. Put in the freezer for 20 mins.
9. Put other 2 sheets of gelatin in cold water
10. 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.
11. Heat the mango juice for 3 mins. Put the gelatin inside mango juice and mix well
12. Pour the mango mixture onto the mold. Put in the fridge for at least 2 hours
13. 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.

So that is going to wrap it up for this exceptional food lactose free mango cheesecake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!