No-Bake Mango Cheesecake
It snowed for the first time this Winter yesterday. We had been wondering about the gentle temperatures up till now - and then suddenly it started snowing. But I love it when it snows, somehow it never gets too cold when it does and in addition life becomes brighter with the white everywhere.
The weekend had been crazy. Hub was away for Ferrari's Finali Mondiali in Valencia so we were alone. First Margi came from Bologna on Saturday morning on an errand and then JB came to play with the Teenager. We were invited to our very first Thanksgiving dinner at KL's that evening - which was lovely with great food, wine and company.
Sunday we were invited to tea at CC's - my first visit to her lovely and cozy house - in the snow. Met her interesting and friendly Hub for the first time too which was a pleasure as he's a guy who loves to cook and eat - and he probably grows the only kaffir lime leaf plant in the whole of Modena. In the afternoon the Babies were invited to a birthday party and it wasn't easy trying to find the place in the snow. And of course the GPS couldn't recognise the address. Nearly drove into CT's car near the party place - but got the last laugh as he wasn't equipped for the snow and was wet bottom up.
View of the garden when we woke up this morning
Reaching home I dug in the fridge and found alphonso mango pulp left over from the mango lassi the other day. Plus a tub each of Philadelphia and mascarpone cheese. Wasn't that No-Bake Mango Cheesecake screaming out to be made?
No-Bake Mango Cheesecake :
half a packet of digestive biscuits or speculoos
250g philadelphia cream cheese
250g mascarpone cheese
fine sugar to taste
juice of half to one lemon
grated zest from one lemon (half for filling and half for garnishing)
1 cup alphonso mango pulp
Pulse the biscuits and melt the butter. Mix together and line a paper-lined biscuit tin or mould with the crumbs. Chill in the fridge as you prepare the filling.
In a large bowl, whip the 2 cream cheeses together with the sugar, lemon juice, zest and mango pulp. Taste the filling for sugar as you go along, should be about half cup depending on how sweet a tooth you have.
Fill the mould with the filling and grate the zest from the other half of the lemon over it. Chill for a few hours before serving. If you're hardworking, you could prepare a mango sauce or decorate with fresh mango slices - but I don't usually eat mango unless it cannot be seen - so that's the way I like my mango cheesecake.