Lactose Free Mango Cheesecake. You'd Never Guess This Mango Cake Is Lactose-Free. For all those lactose-intolerant, this one's for you. Garnish the top of the cake with the rest of the mangoes. #SpoonTip: I decided to shape the mangoes into a rose, but there are endless possibilities of how you can decorate it. манго чизкейк No-Bake Mango Cheesecake｜HidaMari Cooking｜ASMR. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake.
What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or regular milk.
It's also healthier for you (lactose-free, plus it provides healthy fats that are good for your heart!).
Finally a scrumptious cheesecake even the most lactose intolerant person will love!
You can have Lactose Free Mango Cheesecake using 19 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Lactose Free Mango Cheesecake
- Prepare of Base.
- It's of chocolate biscuits (any lactose free brand).
- You need of lactose free butter.
- It's of Cream cheese.
- It's of philadelphia lactose free cream cheese.
- Prepare of lactose free fresh cream.
- It's of icing sugar.
- You need of soy yoghurt (small standard size).
- Prepare of lemon juice.
- Prepare of gelatin/ 1/3 tea spoon of agar-agar.
- You need of Top coating.
- You need of mango (medium size).
- Prepare of honey.
- It's of lemon juice.
- It's of gelatin or 1/4 tea spoon of agar agar.
- Prepare of Decoration.
- It's of Some pieces of mango.
- You need of Dried Malva flower.
- It's of Any kind of chocolate.
Some people cannot even tell the difference! The Lactose-Free Yogurt Cheesecake recipe out of our category Cheesecake! See more ideas about Recipes, Food, Lactose free. This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks.
Lactose Free Mango Cheesecake step by step
- 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).
- Melt 3 spoons of butter.
- Crush biscuits inside a plastic bag until it has homogenous texture. Mix well the crushed biscuits with 3 spoons of melted butter.
- 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..
- Put 3 sheets of gelatin in cold water.
- 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..
- 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..
- Take out the mold from the fridge and pour the mixture to the mold. Put in the freezer for 20 mins..
- Put other 2 sheets of gelatin in cold water.
- 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..
- Heat the mango juice for 3 mins. Put the gelatin inside mango juice and mix well.
- Pour the mango mixture onto the mold. Put in the fridge for at least 2 hours.
- 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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