Chilled Mango Cheesecake

This is my first chilled cheesecake. By comparing to the baked cheesecake, its making is slightly complicated. Should the mango is not available, it can be replaced other fruits, e.g. banana or strawberry.

Ingredients:

2 Mango, Diced

1 Tablespoon Lemon Juice

(A)

250g Disgetive Biscuit

125g Butter

20g Chocolate Powder

(B)

250g Cream Cheese

200g Whipping Cream

(C)

2 Tablespoon Gelatine Powder

6 Tablespoon Water

(D)

2 Egg Yolk

160g Caster Sugar

150ml Full Cream Milk

Utensils:

8" Round Cake Molds (with removable pan)

Rolling Pin

Method:

Prepare the ingredient as shown above.
Cake Base
01 - Crush the digestive biscuit.	02 - Add ingredients (A) into the mixing bowl.	03 - Blend the ingredients (A) evenly.
04 - Add the mixture into cake mold.	05- Press the mixture well so that the thickness is evenly.	06 - Keep the base in refrigerator for about 30 minutes, and set aside.
Filling
07 - Add the cream cheese into mixing bowl.	08 - Cream it till light and fluffy.	09 - Add the whipping cream till well combined.
10 - For ingredient (C), add the gelatine in the water and place it over double-boiler. Heat the boiler and stir gelatine till it dissolve completely.	11 - For ingredient (D), add all the ingredient into bowl and place it over double-boiler. Heat the boiler for about 5 minutes and stir it till mix well .	12 - Then cool down mixture (D) to room temperature.
13 - Add the mixture (D), (C) and (B) by sequence, then mix it well.	14 - Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.	15 - Then keep it into refrigerator at least 3 hours or overnight.
16 - Remove it from the refrigerator.	17 - Use the knife cut along the edge of cake mold.	18 - Feel free to enjoy the Chilled Mango Cheesecake.

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