Rader Foods

Pastry Ingredients Distributer

No-Bake Mango Cheese Cake

No-Bake Mango Passion Cheesecake

This delicious no bake cheese cake comes from Hot Chocolate Hits and was remixed to include Rader Products.

Ingredients

FOR THE BASE:

  1. 1 ½ cups (150 g) Graham crackers/ Digestive Biscuit/ Or Cacao Barry Paillete Feuilletine
  2. ¼ cup (55 g) butter, melted

FOR THE FILLING:

  1. ¾ cup (180 mL) heavy whipping cream
  2. 8 oz (225 g) Cacao Barry White Satin Pistoles chocolate
  3. 11 oz (300 g) cream cheese
  4. 1 ½ cups (375 mL) Ravifruit mango puree
  5. 2 tbsp fresh lemon juice
  6. 1 tbsp CuisineTech gelatin powder
  7. ¼ cup (60 mL) water
  8. 1 – 1 ½ cups  Ravifruit Mango Passion Fruit Compote  or approx 2 fresh diced mangos

FOR THE TOPPING:

  1. 3 tbsp Ravifruit mango passion fruit compote

 

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Source: Hot Chocolate Hits

Instructions

Mango Cheesecake
  1. If using graham crackers crush using a food processor or by placing them into a Zip bag and smashing them with a rolling pin.
  2. Stir the feuilletine with the melted butter and press on the bottom of an 8-inch (20 cm) springform tin. Set the base aside.
  3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
  4. Next, melt the white chocolate either over a double boiler or in the microwave, stirring after every 30 seconds or until smooth.
  5. Quickly whisk the white chocolate into the cream cheese mixture.
  6. Add in the mango puree and fresh lemon juice until everything is smooth.
  7. In a microwave safe bowl, stir together the gelatin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
  8. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the gelatin powder will begin to set as soon as it has been melted.
  9. Add the tempered gelatin to the rest of the cheesecake batter stirring immediately after it has been added.
  10. Fold in the mango passion compote. The chunks should be 1 cm cubes. This recipe is great using fresh mango, but if you prefer to leave the mango chunks out, you could replace them with fresh raspberries, strawberries or peaches.
  11. Pour the filling into the springform pan and dollop with the mango passion compote.
  12. Using a toothpick, swirl the mango puree into the cheesecake- but beware, over-swirling is actually over-mixing and you’ll end up with a messy surface devoid of a swirl pattern.
  13. Chill the cheesecake for a minimum of 6 hours or overnight, until set.
  14. Garnish with mango passion compote and serve chilled.

Recipe adapted from Hot Chocolate Hits

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