Strawberry Mango Cheesecake Recipes

NO-BAKE MANGO STRAWBERRY CHEESECAKE

Steps:

• In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

NO-BAKE MANGO CHEESECAKE

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

STRAWBERRY MANGO CHEESECAKE

Steps:

• For Crust:.
• combine crust ingredients and mix thoroughly.
• Press into the bottom of a 10 inch pie pan and bake at 350 for 10 minutes or until crust sets.
• Allow to cool before adding cheesecake mixture.
• For Cheesecake:.
• With an electric mixture, beat cream
• cheese and corn starch until smooth.
• Slowly add eggs, sugar, and cream and mix
• until ingredients are well incorporated.
• Divide cheese mix evenly into 2 bowls.
• mix strawberry puree into one and mango
• puree into the other.
• Pour colored cheese mix into pan and bake
• at 300 for ½ an hour.
• Put oven to 350 then bake for another 45-.
• 60 minutes until mixture set.
• Allow to cool at room temperature.
• Place in refrigerator to finish cooling.