Non-Bake Cheesecake with Mango, Lime & Chilli Salsa
Prep time: 35-40 mins
Cooking time: 6hr setting time
Serves: Approx. 10 slices
Ingredients
- 200g Digestive Biscuits
- 100g Melted Butter
- 500g Cream Cheese
- 150g Caster Sugar
- 1 tsp Vanilla extract
- 1 tsp salt
- 200ml Thickened Cream
- ¼ Cup Milk
- 3 Mangoes Puree
- 5 Gelatin Sheets
Mango Chilli Salsa
- 1/3 Cup Lime Juice
- 1/3 Cup Sugar
- 3 Long Red Chilies
- 1 ½ Cup Diced Mango
Method
- Get the cream cheese out of the fridge to reach room temperature before prepping.
- Place the biscuits into a food processor and blitz until fine crumbs. Place the crumbs into a bowl and add the melted butter. Mix well until combined.
- Prepare a cake tin by putting baking paper on the bottom and grease the walls with butter.
- Add the crumbs to the cake tin and flatten the biscuit mix by pressing firmly with your hands and spreading ¼ up to the walls. Place into the fridge to set.
- Meanwhile, place the cream cheese into a large mixing bowl, add the sugar and add the vanilla extract. Mix using an electric mixer until softened and creamy.
- In a separate bowl, using the same mixer, add the thickened cream and mix until soft peaks form. Add the cream to the mixture and fold it together until well combined.
- Heat up the milk but do not boil it. Place the gelatin sheets into a bowl with water and submerge them for approx. 5 mins until soften. Once soft, discard the water and squeeze out the excess water, put it back into the empty bowl and mix the hot milk until it dissolves. Pour into the cake mixture and mix through.
- Puree the pulp of 3 mangoes (approx. 1 ½ cups) and add to the cheese mixture. Fold it in and pour into the cake tin once the biscuit base is cold. Put it back into the fridge and let it set for at least 6hr preferably overnight before slicing it.
- For the salsa, squeeze the juice of approx. 5 limes or until reaching ¼ cup of juice. Place it into a saucepan and add the sugar.
- Cut the chilies in half and remove the seeds. Finely slice the chilies and add them to the saucepan. Bring to the boil on medium heat and then turn down to low. Simmer for 10mins. Remove from the heat and let it cool to room temperature. Place it into the fridge and let it cool.
- Run a warm knife around the cake's edges, then add the mango salsa on top and open the cake tin. Take the cake out of the cake tin base and place on a stand or a plate.
- Slice the cake with a hot knife and serve with mango salsa. Garnish with edible flowers if desired.
