Simple Way to Make Award-winning Lactose Free Mango Cheesecake

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lactose free mango cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lactose Free Mango Cheesecake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Lactose Free Mango Cheesecake is something which I have loved my entire life. They’re fine and they look fantastic.

You'd Never Guess This Mango Cake Is Lactose-Free. For all those lactose-intolerant, this one's for you. Garnish the top of the cake with the rest of the mangoes. #SpoonTip: I decided to shape the mangoes into a rose, but there are endless possibilities of how you can decorate it. Finally a scrumptious cheesecake even the most lactose intolerant person will love!

To begin with this recipe, we must 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. Take 150 gr chocolate biscuits (any lactose free brand)
3. Take 3 spoons lactose free butter
4. Take Cream cheese
5. Take 250 philadelphia lactose free cream cheese
6. Get 250 ml lactose free fresh cream
7. Get 3 spoons icing sugar
8. Make ready 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. Make ready Top coating
12. Take 1 mango (medium size)
13. Take 2 spoons honey
14. Take 3 spoons lemon juice
15. Get 2 sheets gelatin or 1/4 tea spoon of agar agar
16. Prepare Decoration
17. Get Some pieces of mango
18. Take Dried Malva flower
19. Make ready Any kind of chocolate

This video gives a step-by-step guide to making our raw mango cheesecakes, the perfect dessert to round off your next dinner party! Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor. I added an egg, used canned mango puree (Deep brand), and made a vanilla wafer crust from Epicurious' mascarpone cheesecake recipe, but otherwise followed the recipe. This mango pudding is simply the best.

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.

I added an egg, used canned mango puree (Deep brand), and made a vanilla wafer crust from Epicurious' mascarpone cheesecake recipe, but otherwise followed the recipe. This mango pudding is simply the best. And it's also one of the easiest to put together. What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk. It's also healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!).

So that’s going to wrap it up with this special food lactose free mango cheesecake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!