노오븐 망고 젤리 치즈케이크 만들기 : No Oven Mango Jelly Cheesecake Recipe | Cooking tree

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and flavor.

Crush whole wheat biscuits and mix with melted butter, then press into a lined mousse mold and refrigerate.

Soak powdered gelatin in cold water for at least 15 minutes.

Beat room temperature cream cheese and mix in sugar, then add lemon juice and vanilla extract, followed by mango puree.

Heat soaked gelatin in the microwave for about 15 seconds to dissolve, then mix into the cheesecake batter.

Whip heavy cream to about 60% and fold into the batter, then pour half of the mixture into the mousse mold and flatten, refrigerate for about 20 minutes to set.

Mix mango puree with dissolved gelatin and pour half into the mousse mold, refrigerate for about 20 minutes to set.

Dissolve gelatin in hot water, then mix in sugar and lemon juice to prepare lemon jelly mixture.

Scoop mango and dragon fruit into half-sphere shapes and place them around the mousse mold.

Pour prepared lemon jelly mixture until it covers about 1/3 of the fruit, refrigerate for about 10 minutes, then remove the mousse ring.

Pour a little lemon jelly mixture inside, add half-sphere fruit, and cover with more lemon jelly, refrigerate for about 20 minutes to set.

Melt remaining mango puree in the microwave for about 10 seconds, then pour into the mousse mold and refrigerate for about 10 minutes to set.

Gently warm remaining cheesecake batter in the microwave for about 10 seconds to soften, then pour into the mousse mold and refrigerate for about 3 hours to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens