Lactose Free Mango Cheesecake

Name: Lactose Free Mango Cheesecake
Total time: 6000 s
Yield: 10 servings
Cuisine: American
Ingredients: 150 gr chocolate biscuits (any lactose free brand); 3 spoons lactose free butter; 250 philadelphia lactose free cream cheese; 250 ml lactose free fresh cream; 3 spoons icing sugar; 1 soy yoghurt (small standard size); 2 spoons lemon juice; 3 sheets gelatin/ 1/3 tea spoon of agar-agar; 1 mango (medium size); 2 spoons honey; 3 spoons lemon juice; 2 sheets gelatin or 1/4 tea spoon of agar agar; Some pieces of mango; Dried Malva flower; Any kind of chocolate

Nadita Amalia @cook_22950044

Rome, Italy

For you who's craving for cheesecake but has lactose intolerant, here I share to you a glorious recipe of a lactose free - no bake - mango cheesecake! I usually don't like cheesecake, but this recipe has changed my idea because of its very delicate and fresh taste!

Nadita Amalia @cook_22950044

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Ingredients

1 hour 40 mins

10 servings

Base
150 grchocolate biscuits (any lactose free brand)
3 spoonslactose free butter
Cream cheese
250philadelphia lactose free cream cheese
250 mllactose free fresh cream
3 spoonsicing sugar
1soy yoghurt (small standard size)
2 spoonslemon juice
3 sheetsgelatin/ 1/3 tea spoon of agar-agar
Top coating
1mango (medium size)
2 spoonshoney
3 spoonslemon juice
2 sheetsgelatin or 1/4 tea spoon of agar agar
Decoration
Some pieces of mango
Dried Malva flower
Any kind of chocolate

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Steps

1 hour 40 mins

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.