Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lactose free mango cheesecake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lactose Free Mango Cheesecake is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Lactose Free Mango Cheesecake is something which I’ve loved my entire life.
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To get started with this particular recipe, we must prepare a few components. You can have lactose free mango cheesecake using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Lactose Free Mango Cheesecake:
- Prepare Base
- Make ready 150 gr chocolate biscuits (any lactose free brand)
- Prepare 3 spoons lactose free butter
- Get Cream cheese
- Get 250 philadelphia lactose free cream cheese
- Prepare 250 ml lactose free fresh cream
- Get 3 spoons icing sugar
- Make ready 1 soy yoghurt (small standard size)
- Make ready 2 spoons lemon juice
- Make ready 3 sheets gelatin/ 1/3 tea spoon of agar-agar
- Make ready Top coating
- Make ready 1 mango (medium size)
- Prepare 2 spoons honey
- Prepare 3 spoons lemon juice
- Make ready 2 sheets gelatin or 1/4 tea spoon of agar agar
- Make ready Decoration
- Make ready Some pieces of mango
- Take Dried Malva flower
- Get Any kind of chocolate
Blend the whole mixture until smooth and creamy. Print My dairy-free mango cheesecake is the perfect summer dessert. It has a nutty coconut base, with a very creamy filling flavoured with cacao butter giving a slight white chocolate flavour and ripples of mango through the middle and on top. This delicious paleo cheesecake is free of gluten, grains, dairy, refined sugars and is also vegan.
Steps to make Lactose Free Mango Cheesecake:
- 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)
- Melt 3 spoons of butter
- Crush biscuits inside a plastic bag until it has homogenous texture. Mix well the crushed biscuits with 3 spoons of melted butter
- 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.
- Put 3 sheets of gelatin in cold water
- 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.
- 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.
- Take out the mold from the fridge and pour the mixture to the mold. Put in the freezer for 20 mins.
- Put other 2 sheets of gelatin in cold water
- 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.
- Heat the mango juice for 3 mins. Put the gelatin inside mango juice and mix well
- Pour the mango mixture onto the mold. Put in the fridge for at least 2 hours
- 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.
It has a nutty coconut base, with a very creamy filling flavoured with cacao butter giving a slight white chocolate flavour and ripples of mango through the middle and on top. This delicious paleo cheesecake is free of gluten, grains, dairy, refined sugars and is also vegan. Blend or process in the food processor the mangoes, maple syrup, lime juice, turmeric, and vanilla until smooth. Slowly pour in the ½ cup of coconut oil and coconut yogurt. This will prevent the mousse from splitting.
So that’s going to wrap this up for this special food lactose free mango cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
