Mango Cheesecake

Name: How to cook Mango Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Harjeet Kaur

Mango Cheesecake

#colouryello Mango though seasonal is an integral part of Indian cuisine, there is an infinite variety of dishes that include mango in one way or the other. Chutneys, raitas, curries, pickles, dals, Lassis and desserts that are so very delicious! We do not get cheesecake here but still I wanted to make a Mango Cheesecake. It was going to be a long process trying to make an alternative for cream cheese at home but I ventured to do it. Being a vegetarian I avoid using gelatine and replaced it with Agar Agar flakes. If you can procure Agar Agar powder it is easier to use. Mango cheesecake has 3 layers and the recipe can be divided into three parts. The crust of the bottom layer is made with digestive biscuits and butter. This is an easy substitute to baked shortcrust pastry. I have used Marie biscuits to make the crust. The next layer is the mango puree suffused cream cheese and Agar Agar. The top layer is the mango jelly glaze layer, made with mango puree and Agar Agar. Though it looks lengthy and tough, I enjoyed making this no bake mango cheesecake. The result was well worth the effort. If you are still getting mangoes you should try this cheesecake. Having no one to eat, I wanted to make a small quantity and didn’t use the springform pan even though I had it. This was a mistake on my part and I struggled with serving the Mango cheesecake and it came out messy. I used disposable and glass containers and it was a task sliding out the cheesecake. Once all the layers are set

Ingredient

Food ration :

6 servings

Cooking time :

30 minutes

digestive biscuits

50 grams

melted butter

1 cup

sweet mango puree

5 grams

Agar Agar flakes soaked in 1/2 cup water

to Taste

Sugar

500 ml

full fat milk

1 cup

Greek yoghurt or hung curd

1 tbsp

Vinegar

100 grams

fresh cream

1 teaspoon

Vanilla extract

1 cup

Mango Puree

5 gms

agar agar soaked in ½ cup water

Cooking instructions

* Step 1

Start with the bottom layer of the mango cheesecake. Take 20 digestive biscuits on a paper and crush with a rolling pin or blend in a food processor till coarse crumbs. Transfer to a mixing bowl. Melt the butter and add to the crumbs. Mix well. Grease a spring form pan and press down the prepared biscuit mixture and spread well. Press with the bottom a flat bowl to smoothen. Chill it for 30 minutes while the next layer is prepared.

* Step 2

For the Mango Cream Cheese Layer Tear the Agar Agar strips and soak in 1/2 cup water and set aside. Boil the half litre milk and add a spoon of vinegar. Once the whey separates strain. Mix the Greek yoghurt and fresh cheese, whisk till smooth. To this add the fresh cream and the vanilla extract and mix very well.

* Step 3

Take the soaked Agar Agar and boil it until it is completely dissolved. Puree the diced mangoes along with the sugar and transfer to a bowl. Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Add the Agar Agar liquid to the prepared mango cream cheese mixture and whisk well immediately. Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen it nicely. Set in fridge for 30 minutes and prepare the top jelly layer.

* Step 4

Mango glaze for the mango cheesecake. Boil the Agar Agar liquid till smooth and add the mango puree and cook for a couple of minutes. Pour this mango jelly glaze over the set mango cream cheese layer carefully. Chill the prepared cheesecake for at least 4 hours but I like it overnight. I greased disposable and glass bowls with butter instead of the springform pan and when I tried to extract it was messy. You can set and serve in individual bowls