Healthy Non-Bake Mango Cheesecake 免烤芒果芝士蛋糕健康食谱 （中英食谱）

Non-Bake Healthy Mango Cheesecake 

免烤芒果芝士蛋糕

Ingredients 食材:

Crust:
150g graham/digestive biscuits, finely crushed
60g unsalted butter, melted
Filling:

100ml water
15g gelatin powder
250g Philidelphia cream cheese, soften at room temperature
65g caster sugar
200g greek style yogurt
200g mango puree (cut mango into small pieces, put in blender to make puree)
200g diced mangoes

饼底：
150克 全麦/消化饼，压碎
60克 无盐牛油，融化
馅料：
100毫升 水
15克 明胶粉
250克 奶油奶酪，室温下软化

65克 幼糖
200克 希腊式酸奶
200克 芒果泥（芒果切成小块，放入果汁机搅）
200克 芒果粒

1. Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for half an hour. 

1。准备一个8寸活底圆烤模，在底部铺上油纸。压碎的饼与融化的牛油放入碗中，混合均匀。饼干碎均匀压在模底，用力压紧后，放入冰箱冷藏30分钟冰硬。

2. Measure water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. (I put directly over my Brandt induction hob using ultra low heat)  Stir with a spoon till gelatin melts, set aside to cool.  

2。在一个小碗，倒入水，撒上胶粉（不要搅拌），静置10分钟，隔水加温，(我直接在Brandt电磁炉上

）搅拌到胶粉溶化，放在一边冷却。

3. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt and beat till fully incorporated. 

3。用电动搅拌机，搅打奶油奶酪和糖直到顺滑，再加入明胶和酸奶搅打均匀。

4. Add the mango puree and diced mango to the mixture and mix well with a spatula. Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 4 hours before consumption. Decorate as desired. 

4。加入芒果泥和芒果粒, 用橡皮刮倒搅拌均匀再倒入饼模裹，用刮刀抹平表面，轻轻在桌台上敲几下。冷藏至少4小时就可享用。 

All set and ready for decoration!

Thanks to my friend Bee Bee who experimented and shared this recipe with me.

Love my mango cheesecake with chunks of diced mangoes in every bite! Yummy!!