Non-bake Mango Tofu Cheesecake 免烤芒果豆腐芝士蛋糕 (中英食谱)
Baking Taitai
Baking Taitai
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  • 2.5 tablespoons gelatin powder 330g Philidelphia cream cheese, soften at room temperature 200g extra silken tofu 60g unsalted butter, soften at room temperature
  • 5 tablespoons lemon juice 125g Mango Puree (cut mango into small pieces, put in blender to make puree) 125g Diced Mangoes
  • 1. Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. Stir with a spoon till gelatin melts, set aside to cool.
  • 3. Divide the batter into two portions. Set one portion aside. Add mango puree and diced mango into the other portion, pour this mango batter onto the chilled crust based. Smooth the surface with a spatula and tap the pan lightly on the table top. Put it into the freezer to set for 15 minutes before pouring in the other portion. Refrigerate for at least 4 hours before consumption. Enjoy
  • 2013



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