No bake Mango Cheesecake

NO BAKE MANGO CHEESECAKE RECIPE WOW!!

Vanilla Cookie Base (16cm / 6 inch)

* 170 gr vanilla cookie

* 75 gr unsalted butter

1. Crush the vanilla cookies in a food processor or blender until fine crumbs are formed.

2. Pour melted butter into the processor and mix until the crumbs are evenly coated.

3. Press the mixture into the bottom and sides of a 18cm / 7 inch cake pan, making sure it is tightly packed.

4. Chill the crust while you prepare the rest of the cheesecake.

Mango Jam

* 225 gr frozen mangos

* 40 gr passionfruit

* 30 gr white granulated sugar

* 8 gr cornstarch (US) / Corn flour (UK)

* Lemon juice

1. Mix sugar and cornstarch together in a small bowl.

2. In a small saucepan, combine the frozen mangos, sugar and cornstarch.

3. Cook the mixture over medium heat, stirring constantly, until it thickens.

Mango Passion Cheesecake

* 450 gr cream cheese (full fat), room temperature

* 150 gr double cream/heavy cream (full fat 33%-35%), cold

* 75 gr mango puree/jam

* 90 gr icing / powdered sugar

* 1 tsp vanilla extract

1. In a mixing bowl, combine the cream cheese, mascarpone, heavy cream, icing sugar and vanilla extract. Mix with an electric mixer until smooth and creamy.

2.Add mango purée and mix it all together.

3. Pour the cheesecake mixture into the chilled crust and smooth out the top.

4. Take the mango jam and spread it evenly over the top of the cheesecake.

5. Refrigerate the cheesecake for at least 6 hours or overnight to set.

6. Serve chilled and enjoy! This cheesecake can be stored in a covered container in the freezer for up to 3 months.