How to Cook Tasty Lactose Free Mango Cheesecake

Without fail making ultimate Lactose Free Mango Cheesecake easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Lactose Free Mango Cheesecake with 19 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 13 stages of easy cooking Lactose Free Mango Cheesecake.

Ingredients for Lactose Free Mango Cheesecake

1. Prepare : Base.

2. Needed 150 gr : chocolate biscuits (any lactose free brand).

3. Needed 3 spoons : lactose free butter.

4. Prepare : Cream cheese.

5. Needed 250 : philadelphia lactose free cream cheese.

6. Needed 250 ml : lactose free fresh cream.

7. Prepare 3 spoons : icing sugar.

8. Prepare 1 : soy yoghurt (small standard size).

9. Prepare 2 spoons : lemon juice.

10. Prepare 3 sheets : gelatin/ 1/3 tea spoon of agar-agar.

11. Prepare : Top coating.

12. Needed 1 : mango (medium size).

13. Prepare 2 spoons : honey.

14. Prepare 3 spoons : lemon juice.

15. Prepare 2 sheets : gelatin or 1/4 tea spoon of agar agar.

16. Needed : Decoration.

17. Needed : Some pieces of mango.

18. Prepare : Dried Malva flower.

19. Prepare : Any kind of chocolate.

If all ingredients Lactose Free Mango Cheesecake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Lactose Free Mango Cheesecake

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..

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