Mango cheesecake without oven (with and without thermomix) - Petitchef Recipe (2024)

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  4. Mango cheesecake without oven (with and without thermomix)

Simply delicious

Dessert

10portions

15 min

Half

Mango cheesecake without oven (with and without thermomix) - Petitchef Recipe (1)

  • (4.3/5 - 44 votes)
  • 5
  • 490

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Ingredients

10

For the base:

For the filling:

Materials

  • A 22 cm mold

Preparation

  • TRADITIONAL PREPARATION:

    Crush the cookies, putting them in a bag and rolling them over them.

    Melt the butter and add it to the cookies. Mix until you obtain a dough.

    Cover the base of a 22 cm removable mold with this dough and place in the freezer while we prepare the filling.

    If you want it higher, use a smaller mold and if you want it lower, use a larger mold. I use a plating ring and place it directly where I am going to serve it.

    Beat the cheese with the sugar until creamy. Add the mango puree and mix well.

    Soak the gelatin sheets in cold water for a few minutes, drain them and then dissolve them in the hot water. If you make it with powdered gelatin, first add a tablespoon or two of water to hydrate it and then dissolve it in hot water. Pour it over the mango cream and mix.

    Beat the cream until it is whipped, add to the cream and mix with enveloping movements. Fill the mold with this mixture and let it set in the refrigerator. You will need at least 4 hours.

    For the topping, soak the gelatin sheet in cold water for a minute, drain it and then dissolve it in the hot water, add the mango puree, mix and pour over the already set cake.

    Put in the refrigerator until it hardens. Unmold carefully, I run a thin spatula along the edge to make it easier and serve.

  • THERMOMIX PREPARATION:

    Crush cookies 15 seconds Speed ​​6. Add the butter and program 1 minute 50º Speed ​​2. Cover the base of a 22 cm removable mold with this dough and place in the freezer while we prepare the filling.

    If you want it higher, use a smaller mold and if you want it lower, use a larger mold. I use a plating ring and place it directly where I am going to serve it.

    Put the butterfly and whip the cream at Speed ​​3 1/2, approximately 2 and a half minutes, but be careful not to overdo it as it becomes butter. Reserve in a bowl.

    Without rinsing the glass, add the cheese and sugar and mix for 15 seconds Speed ​​3 1/2. Add the mango puree and mix well for 10 seconds Speed ​​3 1/2

    Soak the gelatin sheets in cold water for a few minutes, drain them and then dissolve them in the hot water. If you make it with powdered gelatin, first add a tablespoon or two of water to hydrate it and then dissolve it in hot water.

    Pour it over the mango cream and mix for 10 seconds Speed ​​3 1/2
    Add the whipped cream and mix 10 seconds Speed ​​3 1/2
    Fill the mold with this mixture and refrigerate for 4 hours until set.

    For the topping: soak the gelatin sheet in cold water for a minute, drain it and then dissolve it in the hot water, add the mango puree, mix and pour over the already set cake. In the refrigerator until it hardens.

    Unmold carefully, I run a thin spatula along the edge to make it easier and serve.


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Questions:

Hi, how many grams of icing sugar does a cup equal please? Thank you very much!

ResponderPetty Chef:

1 cup is equivalent to approximately 120 grams of powdered sugar.


Diana,13/10/2019

Delicious, maybe you should explain the amount of sugar better. A cup is relative, it came out a little sweet to me but it is delicious.

I cooked this recipe (0) (0)Abuse

AnswerPetty Chef:

Gracias!

Uriel,15/12/2018

Very ordinary. The intensity of the color is not as in the photo. Light but with little foundation. The amount of cookies for the base was insufficient for me. I won't do it again.

I cooked this recipe (0) (0)Abuse

18/07/2015

I liked the mango cheese cake, it came out delicious, thanks for your recipes.

I cooked this recipe (0) (0)Abuse

14/08/2015

Exquisite!!!!

(0) (0)Abuse

P

pilar61,09/06/2014

Simply delicious

(0) (0)Abuse


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