NO BAKE MANGO CHEESECAKE

Hello everyone 🙋🏻‍♀️,

MANGO CHEESECAKE 2021.. 🥭🍮. Got much mangoes this year too but farm fresh were handful. As soon as I got some, started to prepare for my cheesecake. The recipe below is given with gelatine of both types.. granulated and leaves. This is such a wonderful recipe of mango cheesecake that I nerve ever thought to deviate from this.

I always prefer homemade cream-cheese for all my cream-cheese recipes. But of course you can go with store-bought. Recipe of homemade cream-cheese is given too.

This recipe will give you one 8” or 9” too cheesecake which can be served to 14 persons.. if a slice for a person.

RECIPE:

FOR CREAM CHEESE:

INGREDIENTS:

1 lt full cream milk

250 ml dairy cream.. I have used Amul fresh cream

1 tsp salt

2-3 tbsp lemon juice

2 tsp curd

METHOD:

The initial process is just like making paneer at home. Boil milk and cream at high and add salt and lemon juice. As soon as the milk curdles, strain the solid parts in muslin cloth. Wash it properly and leave for 30 minutes.

Now take a mixer and put solid milk and curd in a mixer jar. Blend till you get fine paste. Hardly 4-5 whips required.

Transfer the creamed paneer again into the muslin cloth and hang for 6-7 hours.

Processing of cream cheese starts here. After 6-7 hours put the ready cream cheese in an airtight container. Refrigerate and use it within 4-5 days. Use it wherever required.

FOR BASE:

200 gms digestive biscuits

100 gms melted butter

FOR CHEESE CAKE FILLING:

300 gms cream cheese… at room temperature but little bit hard.

1.25 cups powdered sugar

2 cups mango puree

1 tsp vanilla essence

1.5 cups whipping cream

5 tsp gelatine powder or 5 leaves of gelatine

1/2 cup water at room temperature

FOR MANGO JELLY:

1 cup mango puree

3 tsp gelatine or 3 leaves of gelatine

1/2 cup water at room temperature

METHOD:

FOR BASE:

Take your 8” springform pan. Apply butter on all sides. Try to stick parchment or baking paper all around the pan. It will help you to separate the cake from the base easily without disturbing the sides. At the base I didn’t use any parchment paper.

First of all prepare your base for the mango cheesecake. Take the biscuits in a ziplock pouch and seal the end. Using pastry roller or anything heavy just bash so that biscuits come to crumbly or sandy texture. You can use processor too. Just give pulses. Add melted butter. Mix well. Now transfer this mix into greased pan and with the help of a glass or spoon, level and press the cookies evenly. Place the pan in freezer for 20-30 minutes or by the time you prepare your cheese filling.

FOR CHEESECAKE FILLING:

Take whipping cream in a bowl and mix till soft peaks are formed. Keep it aside.

Take gelatine in a bowl and add half cup water. Let it bloom. If using leaves, just break the leaves and add into water. Give a rest for 7-8 minutes.

By the time take cream cheese and sugar in a bowl. Using hand or stand mixer, mix well till lil bit fluffy… for around 2-3 minutes. Add mango purée and vanilla essence. Give a good mix. Now heat gelatine in microwave till melted. Don’t boil it. Just heat till melted. Mine was done in 20 seconds. If using leaves, just take the leaves out and add directly into the cheese mix. Now for gelatine granules if you have opted for, take 2-3 tbsp of the cheese mix and add into the melted one. Mix very well and then add into the whole cheese mix. Mix the whole filling well. Transfer the whole batter into the pan with biscuits’ base. Let it set for overnight or 7-8 hours in refrigerator.

FOR MANGO JELLY:

Take gelatine in a bowl and add half cup water. Let it bloom. If using leaves, just break the leaves and add into water. Give a rest for 7-8 minutes.

Heat the bloomed gelatine in microwave till melted completely. Take the mango purée in a bowl and add the melted gelatine into this purée. If using leaves, just take out the gelatine from water and add into the pulp. Add 1/2 cup water too. Mix well.

Now pour this liquid on your cheesecake from very lower distance. Place the pan in refrigerator for 3-4 hours.

When you can see the jelly has been set, just carefully loose the springform pan by unbuckling and take the cake out. Remove the parchment paper too very slowly. Decorate as per your choice. Slice and serve chilled.

KEEP COOKING👍🏻