Sunday, January 12, 2014
No Bake Mango Dulce de Leche Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
1/2 cup NESTLÉ LA LECHERA Dulce de Leche
1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
2 envelopes (7 grams each) unflavored gelatin, divided
1/4 cup plus 2 tablespoons boiling water, divided
1 1/2 cups mango puree (from about 3 mangos, or frozen, thawed mango chunks)
Directions
GREASE 9-inch springform pan.
COMBINE graham cracker crumbs and melted butter in a small bowl. Press onto bottom of prepared pan. Refrigerate for 15 minutes.
BEAT sweetened condensed milk, dulce de leche and cream cheese in large mixer bowl until smooth. Vigorously mix 1 envelope gelatin and ¼ cup boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately beat into cream cheese mixture with hand held electric mixer until combined. Pour over crust; gently smooth top. Refrigerate for 1 hour or until set.
MIX vigorously the remaining envelope gelatin with remaining 2 tablespoons boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately blend into mango puree with hand held electric mixer until combined. Pour over set cheesecake; gently smooth top. Refrigerate for 1 hour or until set.
SERVE with sliced mangoes on top, if desired.
BEST if served with Brazilian mango drink, which I do not have a recipe for. Jenny!!??
Taken from this website.
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