Mango Cheesecake

trigger get going this recipe the day before. *Disclaimer: This recipe is a advocate recipe. It has not been tested by the taste.com.au team.

The ingredient of Mango Cheesecake

• 1 pkt shredded wheatmeal biscuits crushed
• 1 pkt sweet biscuits crushed i used arnotts nice
• 1 cup desiccated coconut
• 1 cup butter melted
• 400ml can evaporated milk chilled
• 500g cream cheese
• 2 egg yolks
• 400ml can sweetened shortened milk
• 2 tsp vanilla essence
• 2 packets mango jelly crystals
• 2 tbsp gelatine
• 1 tbsp lemon rind grated
• 1 tbsp lemon juice
• 1 cup boiling water
• 600g frozen mango pulp
• 1 well ventilated light mango or other fruit to decorate

The Instruction of mango cheesecake

• blend together crushed biscuits and coconut grow melted butter firmly press on the order of the bottom of 2 spring form pans i use 2 x 20cm directionless base square tins and 6 directionless base mini quiche tins refrigerate until ready to use
• emphasis the evaporated milk until thick and creamy
• stress inflection together the cream cheese until soft and smooth ensue the egg yolks vanilla essence and sweetened shortened milk
• place jelly crystals gelatine and lemon rind in a bowl go to boiling water and campaign well mount up lemon juice mix up regularly to prevent lumps
• place frozen mango pulp in a blender and whiz until creamy and smooth go to gelatine amalgamation and whirl for other substitute 30 seconds
• increase beaten evaporated milk in imitation of cream cheese and mango gelatine mix
• pour into prepared pans and refrigerate for 4 to 6 hours or overnight
• later than ready to serve decorate afterward buoyant mango slivers or cubed mango mango coulis and pomegranate seeds

Nutritions of Mango Cheesecake

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