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5 from 1 vote

Mango Cheese Cake Recipe

Cottage cheese and greek yogurt mixed with mango pulp to get smooth and silky cake filling on a crusty base.
Course Dessert
Cuisine Fusion, World
Keyword Gluten Free
Prep Time 1 hour 25 minutes
Cook Time 15 minutes
Setting time 7 hours
Total Time 1 hour 40 minutes
Servings 500 grams
Calories 178kcal
Author Muktha H S


Measurement Size 1 Cup = 250 ml

    For Crust

    • 1 ½ cup Digestive Biscuits or 18 Marie Biscuits
    • ½ cup Salted Butter or 100 grams
    • 1 tablespoon 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 ½ cup
    • 10 grams Agar agar powder or China grass
    • 1 cup Mango puree ( from 2 mangoes,peeled ,chopped and pureed)
    • 1 teaspoon Vanilla Extract

    For Mango Glaze

    • ½ cup Mango puree ,from 1 mango
    • 2 grams Agar Agar Powder or china grass
    • 2 tablespoon Water
    • 2 tablespoon Sugar
    • 1 tablespoon Lime Juice.


    • 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 ½ 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 ½ 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 tablespoon 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.


    • 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.


    Calories: 178kcal