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Before you jump to Lactose Free Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.

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We hope you got benefit from reading it, now let’s go back to lactose free mango cheesecake recipe. To cook lactose free mango cheesecake you only need 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Lactose Free Mango Cheesecake:

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

Steps 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.

Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined. The Lactose-Free Yogurt Cheesecake recipe out of our category Cheesecake! This mango cheesecake is raw and dense - set with gelatine leaves and at the base it has a layer of digestive cookies followed by a layer of cream cheese mixed with mango puree, and finally topped with layer of mango slices covered in mango puree jelly! Gluten-free Mango-Passion Fruit-Cheesecake with yellow Meringue-Swirls.

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