Lemon juice: The acidity of the lemon juice adds a wonderful tang that cuts through all the richness of the cheese and cream and balances out the sweetness of the mango pulp. If the sugar crystals are large, grind them, measure out the required quantity and use them in the recipe. You can also use homemade cream cheese if you’d like.Ĭastor sugar: I prefer using this sugar since the sugar crystals are quite fine and incorporate better. Please go through the tips below if using this specific brand. So that’s what I’ve used! Indian brands like D’lecta would also work fine. For the mango cheesecake fillingĬream cheese: I absolutely love using Philadelphia cream cheese to make cheesecakes. Ground cinnamon: This warming spice adds a lovely flavor to the base, you may skip it if you wish to. You could also use brown sugar instead of white sugar. You can use unsalted butter too, add a pinch of salt.Ĭastor sugar: To add some sweetness to the crust. You can also put the biscuits into a clean ziplock bag, and pound them with a rolling pin until crumbs form.īutter: I’ve used salted melted butter. Other options would be Graham crackers or any other cookies of your choice. Biscuit baseīiscuits/cookies: I’ve used digestive biscuits. Let’s go through the ingredients required for each layer. This no-bake mango cheesecake recipe is divided into three parts ☑ Hardly needs much effort Ingredients needed ☑ Is made without gelatin and eggs, making it vegetarian-friendly ☑ Has a mousse-like creamy and light texture ☑ Looks like a showstopper dessert that is sure to wow your friends and family ☑ Is the perfect make-ahead dessert that is truly indulgent and delectable in every bite
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