I have learned to make this Mango Cheesecake from CAL (a popular food group on facebook). I’m glad that I tried this recipe. The first attempt was not very successful, but the 2nd time I was more careful, and tweaked the recipe (the original recipe ) little bit, and voila! I have made just a piece from heaven which not only tasted well but looked gorgeous too.
So presenting this time an eggless, no cook, no bake dessert recipe which you can make easily with simple ingredients within no time.
Mango Cheesecake
Ingredients
For the base
- Britannia digestive biscuits- 3
- Melted butter- 1tbsp
- Powdered sugar (Brown/White)- 1/2 tbsp (I used brown sugar)
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 digestive biscuits, butter and sugar using a mixer, until a fine mixture forms. Spread this mixture evenly on the base of your 6″ spring form cake tin/loose bottomed cake tin. 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 cake pan from the refrigerator and pour this mixture on the base. Run the spatula over the top to even out the surface.
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 spatula.
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 unmold, cut, serve and enjoy!
Note:
- This recipe can be easily doubled. If you are doubling the recipe then use an 8″ spring form cake pan/loose bottomed cake tin.
- For the glaze use 1 and 1/2 of a mango if making an 8″ cheesecake.
- Use Agar agar instead of Gelatin in the same quantity for a vegetarian version.
Mango Cheesecake with Cherry Jelly
I’ve made this ‘Mango Cheesecake’ recently with Cherry Jelly on top and the cake looked gorgeous. Many of you asked for the cherry jelly recipe, so here in this blog post I’m including the same.
Cherry Jelly
Ingredients
- Pitted Cherries- 1/2 cup
- Lemon juice- Few drops
- Granulated sugar- 1/4 cup
- Gelatin- 1 tsp
- Water- 2 tbsp
Method
Mix gelatin with water, stir well to make lump free. Keep aside for 10 minutes.
In a non-stick frying pan add cherries, sugar and lemon juice. Cook this on low flame for 4-5 minutes. Mash the cherries lightly (no need to mash them fully) with the help of the spatula. Don’t cook this for longer time otherwise the syrup will become thicker in consistency. Let it be cooled a bit. Mix gelatin mixture into this. Strain the liquid cherry jelly mixture through a strainer. Now pour this on the top of your cheesecake. Make sure that you need to chill the cheesecake minimum for 4 hours before pouring the cherry jelly mixture on top. Now chill the cheesecake for minimum 8-10 hours or overnight in the refrigerator. It will set well within this time. After that unmold, cut, serve and enjoy!
Note:
- If you’re using instant gelatin then the cheesecake will take less time to set.
- The recipe of cherry jelly can be easily doubled as per your requirement.
- Use Agar agar instead of Gelatin in the same quantity for a vegetarian version.
