Mango (no-bake) cheesecake

I think what I’m trying to say here is that life sometimes has its own plans and it’s okay to go with the flow. And it’s not me being lazy, haha! In fact, right now I’m heading to 3-day baking workshop to Kiev. So think more new recipes and techniques for you on the blog!

This cheesecake is very refreshing! It feels like you’re eating an ice-cream somewhere in Hawaii (cause mango!) while still sitting on your favorite coach at home!

For the crust:

• 120 g cookies (I use store-bought shortbread cookies)
• 40-50 g milk

1. Crush all the cookies in blender. Start to gradually add milk and mix everything together using a rubber spatula. The mixture should be not too dry nor too wet, just enough to hold the shape when squeezed in hands. You may have some milk left.
2. Line the bottom of 18 cm/7 in pan with parchment paper and firmly press cookies-milk mixture in there. If you want your cheesecake to have nice and smooth borders, line the inside of your pan with baking acetate collar.
3. Place a pan into the fridge while you’re making filling.

For the filling:

• 11 g gelatin
• 140 g heavy cream
• 210 g cream cheese
• 150 g mango puree
• 50 g coconut milk or cream
• 2 tbsp sugar
• juice of 1/2 lemon

1. Soak gelatin in 66 grams of cold water, let it sit for 5-10 minutes. Whip heavy cream until it holds soft peaks, set the bowl aside.
2. In a saucepan heat coconut milk/cream with 2 tbsp of sugar until sugar dissolves. Remove the pan from the heat. Microwave soaked gelatin for 5-10 seconds and when coconut cream cools down a bit, add gelatin liquid in there. Stir everything together.
3. In a bowl of stand mixer whisk cream cheese, mango puree and lemon juice until the mixture becomes smooth. Add coconut milk with gelatin to the mixture and give it a good stir. Start to add whipped cream and mix everything together with a rubber spatula.
4. For full instructions : www.bake-no-fake.com

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