Mango Cheesecake With Puffed Rice Base – a delicious recipe with chocolate, chocolate-covered, gelatin, cream cheese, sugar, mango. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate with the rice cakes over a double boiler for 5-7 mins. Coat the bottom of a 10 inch diameter springform pan with oil and add the chocolate mixture evenly into the bottom, chill for 30 mins.
2
Mix half the gelatin powder with 2 tbsp of cold water. Mix the cream cheese, sugar, and nectar in a bowl until well combined and smooth. Mix the gelatin with 2 tbsp of heavy cream, stirring well. Stir in the remaining cream and beat the cream until stiff. Fold in the cream cheese and spread the mixture evenly over the chocolate base. Chill for at least 3 hours.
3
Mix the remaining gelatin with 2 tbsp of cold water. Puree the mango and orange juice and push it through a sieve. Stir the gelatin mix with 2 tbsp of mango puree. Stir in the remaining mango puree and spread it evenly over the cheesecake and chill for another 2 hours.
4
Decorate with fresh mango slices.
887
kcal
Calories
66
g
Fat
65
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 oz dark chocolate (70% cocoa), coarsely chopped, 4 oz chocolate-covered riced cakes, broken up, 1 1/2 tbsp gelatin, 14 oz cream cheese, and more.
Yes, Mango Cheesecake With Puffed Rice Base falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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