Recipe from The Baking Biatch
A
180g digestive biscuits
80g butter, metled
B
250g cream cheese
70g sugar
250g mango yoghurt (2 small tub of Meiji yoghurt)
100g water
1 1/2 tbsp. gelatin
100g fresh mango cubes
C (Topping)
125g fresh mango puree (blended from fresh mangoes)
125g water
25g sugar
1tsp gelatin
Method
A
1) Use a blender to blend biscuits.
2) Double boil the butter in a pot.
3) Combine biscuits crumbs and melted butter.
4) Fill each cup case with the crumbs , each weighs 20g or 1.5 tbsp. This recipe can make 12 to 14 cup cheese.
5) Put the cup case in the freezer.
6) Now you can prepare the cheese mixture
B
7) Double boil the 1.5 tbsp. gelatin with 100g water till it dissolve then put aside.
8) Use a mixer to whisk the cream cheese and sugar till creamy.
9) Add mango yoghurt and gelatin mixture and mix well . (still using the mixer)
10) Add in mango cubes and mix well.
11) Remove the cup case from freezer and fill the cup with cream mixture.
12) Put the cheesecake in the freezer.
13) Now you can prepare the topping
Topping
14) Blend mangoes and pour it into a pot.
15) Add water , sugar and gelatin and stir till dissolve.
16) Remove from fire.
17) Bring out the cheesecake and scoop the mixture on it and put back in the fridge for 4 hours before you eat.
