Mango Cheesecake
Mango Cheesecake Recipe
Ingredients
lemon jelly 85 grams (1 pack)
mini marsh mellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia
cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2
Method
Pour jelly pack contents into a large mixing bowl.
Boil 1 cup of water and pour boiling water over jelly.
Stir till jelly dissolves in water.
Add marsh mellows to this mixture and stir well till they completely
dissolve.
Soften the cream cheese by microwaving it for 2 minutes.
Add cream cheese to the jelly mixture.
Add whipped cream and mango pulp to this mixture and stir well.
Blend the mixture in a mixer or food-processor for 2 minutes.
Pour the batter into the ready pie crusts and refrigerate for 4-6
hours.
Serve chilled.
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