Lactose Free Mango Cheesecake
Lactose Free Mango Cheesecake

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, lactose free mango cheesecake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Lactose Free Mango Cheesecake. For you who's craving for cheesecake but has lactose intolerant, here I share to you a glorious recipe of a lactose free - no bake - mango cheesecake! I usually don't like cheesecake, but this recipe has changed my idea because of its very delicate.

Lactose Free Mango Cheesecake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Lactose Free Mango Cheesecake is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook lactose free mango cheesecake using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Lactose Free Mango Cheesecake:
  1. Make ready Base
  2. Make ready 150 gr chocolate biscuits (any lactose free brand)
  3. Get 3 spoons lactose free butter
  4. Prepare Cream cheese
  5. Take 250 philadelphia lactose free cream cheese
  6. Take 250 ml lactose free fresh cream
  7. Prepare 3 spoons icing sugar
  8. Get 1 soy yoghurt (small standard size)
  9. Take 2 spoons lemon juice
  10. Take 3 sheets gelatin/ 1/3 tea spoon of agar-agar
  11. Prepare Top coating
  12. Make ready 1 mango (medium size)
  13. Make ready 2 spoons honey
  14. Make ready 3 spoons lemon juice
  15. Take 2 sheets gelatin or 1/4 tea spoon of agar agar
  16. Prepare Decoration
  17. Make ready Some pieces of mango
  18. Prepare Dried Malva flower
  19. Make ready Any kind of chocolate

Dairy, nut and refined sugar-free, this dessert is easy for our body to digest! This easy-to-make No Bake Mango Blackberry Cheesecake is for all of you cake lovers who don't want to bake. Creamy, silky smooth layers of luscious mango and blackberry filling all nested on top of a dried apricot and pistachio crust. A healthy plant-based protein-rich cheesecake no longer has to be plain and boring.

Instructions to make 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.

This mango cheesecake is made from soft tofu, giving it a silky smooth texture. It has a sweet and rich tropical flavor from mango and coconut cream, and a drizzle of homemade chocolate glaze. It is gluten-free, dairy-free, egg-free, no-sugar-added, and can be vegan. A lot of dessert recipes call for your standard carton of milk, and more often than not, nowadays more and more recipes are adhering to different dietary restrictions. Yet, this was not apparent for lactose.

So that is going to wrap it up for this exceptional food lactose free mango cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!