Mango Cheesecake in Jars

I have ‘Mango Cheesecake’ post in my blog already. Making another post on the same thing was not in my mind, but I’ve this bad habit of clicking everything what I make in my kitchen using pretty props. And I didn’t want to make my Mango Cheesecake post crowded with another set of pictures. So, when BetterButter sent me this two beautiful jars and pizza board I thought why not use them for the Mango Cheesecake what I was just going to make on the same day, when the courier arrived. These Cheesecake Jars not only look pretty, they are also very good gift ideas, if you want to give your homemade dessert to someone special!

Mango Cheesecake in Jars
Mango Cheesecake in Jars

Mango Cheesecake in Jars

Yields: 3 individual small Cheesecake jars

Ingredients

  • For the base
  • Oreo cookies- 7
  • Melted butter- 1 tsp

For the filling

  • Mango pulp from 1 ripe mango
  • Gelatin- 1 tbsp
  • Water- 1/4 cup
  • Milkmaid/Condensed milk- 1/2 can or 200g
  • Paneer/Cottage cheese- 100g

For the glaze

  • Mango pulp from 1 ripe mango
  • Gelatin- 1 tsp
  • Water- 2 tbsp

Method

1. For the base grind oreo cookies and butter using a mixer, until a fine mixture forms. Divide this mixture equally in the jars. Now spread evenly on the base of the jars using your fingers. Keep it in the refrigerator for minimum 20 minutes. In between make the filling.

2. For the filling add mango pulp, condensed milk and paneer into a mixer, grind until a smooth paste forms. Mix gelatin with water (the water I used was in room temperature), stir well to make a lump free mixture. Keep aside for 10 minutes. Pour the dissolved gelatin into mixer, and grind further until a smooth lump free batter forms.
Take out the jars from the refrigerator and pour this mixture equally on the base. Even out the surface with a small spatula or spoon.

3. For the glaze grind the mango pulp using the mixer until smooth. Mix gelatin with water, stir well to make lump free. Keep aside for 10 minutes. Pour the dissolved gelatin into mixer, and grind further until a smooth lump free mixture forms. Pour this glaze on the top of the cheese filling, spread evenly and carefully with the help of a small spatula or spoon.

4. Make sure that you need to chill the cheesecake minimum for 4 hours before pouring the glaze on top.

5. Now chill the cheesecake for minimum 8-10 hours or overnight in the refrigerator. It will set well within this time. After that serve and enjoy!

Note:

This recipe can be easily doubled.

Mango Cheesecake in Jars
Mango Cheesecake in Jars
Mango Cheesecake in Jars
Mango Cheesecake in Jars
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3 Comments

  1. Hi I have a question. I want to make this recipe but I’m all the way in the Virgin Islands where the climate is really hot sometimes. Would this dessert be safe to leave out after taken out of the fridge?

     
  2. Pingback: Cheesecake de Mango - Con Harina En Mis Zapatos

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