I signed off this mango season by doing this Mango Cheese cake.This was in my to do list from past year and did this in this season when I got my last cart of mangoes delivered,before I could miss it again in this season .

mango cheese cake

 

The best part about this mango cheese cake is ,its Eggless, No Bake , No Cream Cheese and No Gelatin. The reason for not using Cream Cheese is ,I wanted to make use of easily available ingredients in the kitchen,as cream cheese may not be easily available to everyone in all parts of India and shelling out money to get cream cheese may not be worth for a slice of cake.This is the lesson learnt from my Food and Nutrition Course , Budget Planning 🙂

Taste of this Mango cheesecake is just above sweet ,the texture is smooth and silky having a definite shape and structure, just like how a good cheesecake ought to be.Without fear Indulge wholeheartedly with this cheese cake as it is ease on the waist and delicately flavoured with mango glaze. Celebrations becomes extra special when we can make such a sumptuous cheesecake.

Though this was the post intended for last month ,I somehow didn’t find time to write this elborated steps and edit the pictures, so got late in posting this seasonal delicacy. As, I didn’t wanted to miss any of the basic details, I had drafted it long before. Though ,procedure looks lengthy because of too many pictures, its not actually ,it’s simple to prepare, also if you don’t have sprinfoam cake tin , then set it in small dessert cups ,so that you can serve directly , it’s much easier that way. This Mango Cheese Cake was so special for me and I didn’t wanted to miss this post, so giving that final touch to the draft and posting it now, off season 🙁 🙁 🙁 . Hope you guys would do this for next season ,just like I did ,by bookmarking this 🙂 🙂 🙂

Recipe card for Mango cheese cake

Mango Cheese Cake Recipe

Cottage cheese and greek yogurt mixed with mango pulp to get smooth and silky cake filling on a crusty base.
Prep Time1 hr 25 mins
Cook Time15 mins
Setting time7 hrs
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Fusion, World
Keyword: Gluten Free
Servings: 500 grams
Calories: 178kcal
Author: Muktha H S

Ingredients

Measurement Size 1 Cup = 250 ml

    For Crust

    • 1 1/2 cup Digestive Biscuits or 18 Marie Biscuits
    • 1/2 cup Salted Butter or 100 grams
    • 1 Tbsp Honey

    For Filling

    • 1 cup Sugar Powder or 175 grams of sugar,powdered
    • 400 grams Cottage Cheese or 2 cups full
    • 800 grams Full cream yogurt,set curd
    • 375 ml Water or 1 1/2 cup
    • 10 grams Agar agar powder or China grass
    • 1 cup Mango puree ( from 2 mangoes,peeled ,chopped and pureed)
    • 1 Tsp Vanilla Extract

    For Mango Glaze

    • 1/2 cup Mango puree ,from 1 mango
    • 2 grams Agar Agar Powder or china grass
    • 2 Tbsp Water
    • 2 Tbsp Sugar
    • 1 Tbsp Lime Juice.

    Instructions

    • Place the yogurt in a 4 fold lined cheese cloth in a colander over a container and allow to drain overnight or 4-5 hrs to get half the quantity of thick hung yogurt (400 gm or 1 1/2 cups)

    For Preparing the Crust:

    • Crush all the digestive biscuits in a mixer / processor, powder it.
    • In a mixing bowl, add powdered biscuit, softened butter and rub it well from your hand,add honey and mix well, alternatively you can even blend it together in a food processor.
    • Take an 8” deep round spring form pan (detachable base) ,place the biscuit and butter mixture in the bottom of the pan and press it evenly into the base .
    • Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes, till the bottom is set.

    For Filling:

    • Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft, if using agar agar powder just soaks for 5 minutes.
    • In a food processor fitted with the metal blade or blender, place the strained yogurt, paneer/cottage cheese and blend well.
    • Add sugar , process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.
    • In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
    • In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely. This can take about 10 minutes. Do not allow this to boil.
    • After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
    • Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.
    • Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. 
    • Allow the cheesecake to set for an hour or so. 
    • For Mango Glaze:
    • Soak 2 grams of china grass in  2 Tbsp of water .It is used to get a glaze only ,if you don't have chingrass ,then you can skip this step and go ahead.
    • Place all the ingredients for the glaze in a saucepan along with china grass solution( if not using china grass ,then add only water) and cook over medium heat. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it.
    •  When it begins to boil, reduce the flame and cook for 3 to 4 minutes more.
    • Spread the glaze over the already set cheesecake with a spoon. 
    • Allow the glaze to set over the cheesecake for 3 to 4 hours or overnight, before slicing it.

    Notes

    • You can use unsalted butter too, if using unsalted butter then skip Honey.
    • Make sure the water is completely drained and the cottage cheese is dry to get a perfectly set cheesecake.I have used  fresh store bought cottage cheese.
    • Always the dissolved china grass liquid should be immediately mixed with another portion of hot mixture , if either of them is cold, then the dessert won't set properly.

    Step By Step Directions on making of Mango Cheese Cake:

    Measure and keep ,all the ingredients ready.

     

    Place the yogurt in a 4 fold lined cheese cloth in a colander over a container and allow to drain overnight or 4-5 hrs;

    To get half the quantity of thick hung yogurt (400 gm or 1 1/2 cups).

    Crush all the digestive biscuits in a mixer  / processor ,powder it.

    In a mixing bowl,add powdered biscuit ,softened butter and  rub it well from your hand .

    Add Honey and mix well everything,alternatively you can even blend it together in a food processor.

    Take an  an 8” deep round spring form pan (detachable base) ,place the biscuit and butter mixture  in the bottom of the pan and press it evenly into the base .

    Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes,till the bottom is set.

    Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft,if using agar agar powder just soak for 5 minutes (I have used agar agar powder)

    In a food processor fitted with the metal blade ,place cottage cheese and crumble it well.

    For this add strained yogurt and process ,it till smooth.

    Now add sugar and process until smooth and creamy.

    Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.

    Chop mangoes and puree ,to get 1 cup of mango puree.

    In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.

    In another saucepan place the agar agar / china grass and water mixture and stir on low heat until it melts completely. This can take about 7-10 minutes. Do not allow this to boil.

    After the chinagrass/ agar agar solution melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.

    Once hot china grass solution is mixed well with hot mango puree,slowly pour into the yogurt and cheese mixture.

    Add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.

    Pour this mixture over the prepared crust.

    Level with a spoon,tap and chill in the refrigerator for about an hour.

    Place 2 tbsp water ( if using china grass /agar agar ,dissolve it in 2 tbsp water and follow the same procedure) , sugar,lemon juice and mango puree  for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more.

    Strain the mixture ,to get smooth  flowing glaze mixture.Allow to come to room temperature.

    Then spread the glaze over the partially set cheesecake  with a spoon.Allow the cheesecake to set for an hour or so before spreading the glaze over it.

    After set,Place the cake on plate and carefully loosen the spring foam ring and remove.

    Decorate with few fresh cherries ,cut mango pieces and fresh mint leaves.

    I was so excited to see this cake come so well , so one more extra pic just like that for my happiness 🙂 🙂

     

     

     

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