Open in Cookpad AppSteps
- 1
Digestive biscuit until fine pour melted butter to mix it well. Put it into the mold, spread it evenly. Chill in the fridge for 15 minutes.
- 2
Start with mix gelatin and water leave it until booming. Meanwhile put cream cheese, caster sugar, mango jam and yogurt into the mix bowl beating until smooth. Put the boom gelatin in microwave 30 seconds, pour into the mix bowl, whisk combine it. Set aside.
- 3
Beating fresh cream until turn to peak stiff. After that put into the mango cream cheese bowl, mix well together. Pour on the crust, spread and smooth it well. Put in the fridge for 1 hour.
- 4
After 1 hour remove mango cheesecake from the fridge. Decorate with mango cut. Then warm the mango juice on the stove. Add gelatin, stir to dissolve it. Pour the mango juice on over the mango cheesecake, spread it all over. Chill again for 2-3 hours.
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