It has been quite some time since last December that I made any non baked cheese cake. My youngest son requested me to make one of his favourite chilled cheese cakes. So I decided to make cheese cake with mango juice drink.
The biscuit crust is crispy, the cheese is soft not sweet, and is abit tangy sour with a hint of lemon flavour. Invite a few friends over for a afternoon high tea. What a wonderful and happy day it will be.
300 g digestive biscuits, crushed
100 g melted butter
CREAM CHEESE MIXTURE
1 packet mango juice drink (250 ml) any brand you like
1 1/2 tablespoon gelatine
375 g cream cheese
100 g sugar
1 tablespoon lemon juice
1 cup or 200 g whipping cream
1 1/2 packet mango juice drink (375 ml)
1 tablespoon sugar
3 tablespoon cornflour
~1) BASE: combine all the ingredients and press into a 10" round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.
~2) CREAM CHEESE MIXTURE:
a) Boil gelatine with mango juice until dissolves. Leave to cool.
b) Use a K-beater to beat cream cheese, sugar until smooth and creamy. Add in lemon juice.
c)Add in gelatine mixture and stir well.
d) Mix in whipped fresh cream in 2 or 3 batches. Then pour mixture into the prepared base (biscuit crust).
e) Chill in the fridge for 3 hours or until the cheese mixture is well set.
cook till sugar dissolves and transparent. When cool, pour onto the top of the well set cheese cake and return to the fridge to chill overnight. Cut into pieces and serve.