Making Mango Cheesecake Without Gelatin requires substituting the gelatin with alternative ingredients that will help the cheesecake set. Here's how you can make it:
- Crust:
For the crust, you will need about 1 ½ cups of graham cracker crumbs and 6 tablespoons of melted butter. Mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan, forming an even layer. Set it aside.
- Filling:
In a mixing bowl, combine 8 ounces of softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat the ingredients together until they are smooth and creamy. Gradually add in the mango puree. Use about 1 ½ cups of fresh or frozen mango, pureed until smooth. Continue beating until the mango puree is fully incorporated into the cream cheese mixture.
- Whipped Cream:
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the mango and cream cheese mixture until well combined.
- Assembling:
Pour the mango cheesecake filling over the graham cracker crust in the springform pan. Smooth the top with a spatula, ensuring it is evenly spread.
- Chilling:
Place the mango cheesecake in the refrigerator for at least 4-6 hours, or overnight, to allow it to set properly. This will help the mango cheesecake firm up without the use of gelatin.
- Serving:
Once the cheesecake has set, carefully remove the sides of the springform pan. Cut the mango cheesecake into slices and serve chilled.
Note: Without gelatin, the texture of the cheesecake may be softer compared to those made with gelatin. It's important to refrigerate the cheesecake for an adequate amount of time to ensure it sets properly.
