Mango Cheesecake

Name: Mango Cheesecake
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For the bottom crust layer; 20 digestive biscuits; 50 grams melted butter; For The Mango Cream Cheese layer; 1 cup sweet mango puree; 5 grams Agar Agar flakes soaked in 1/2 cup water; to taste Sugar; For Homemade Cream Cheese; 500 ml full fat milk; 1 cup Greek yoghurt or hung curd; 1 tbsp Vinegar; 100 grams fresh cream; 1 teaspoon Vanilla extract; For the Top Glazed Jelly Layer; to Taste Sugar; 1 cup Mango Puree; 5 gms agar agar soaked in ½ cup water

Harjeet Kaur @cook_13349754

#colouryello
Mango though seasonal is an integral part of Indian cuisine, there is an infinite variety of dishes that include mango in one way or the other. Chutneys, raitas, curries, pickles, dals, Lassis and desserts that are so very delicious!
We do not get cheesecake here but still I wanted to make a Mango Cheesecake. It was going to be a long process trying to make an alternative for cream cheese at home but I ventured to do it. Being a vegetarian I avoid using gelatine and replaced it with Agar Agar flakes.
If you can procure Agar Agar powder it is easier to use.
Mango cheesecake has 3 layers and the recipe can be divided into three parts. The crust of the bottom layer is made with digestive biscuits and butter. This is an easy substitute to baked shortcrust pastry. I have used Marie biscuits to make the crust. The next layer is the mango puree suffused cream cheese and Agar Agar. The top layer is the mango jelly glaze layer, made with mango puree and Agar Agar. Though it looks lengthy and tough, I enjoyed making this no bake mango cheesecake. The result was well worth the effort. If you are still getting mangoes you should try this cheesecake.
Having no one to eat, I wanted to make a small quantity and didn’t use the springform pan even though I had it. This was a mistake on my part and I struggled with serving the Mango cheesecake and it came out messy. I used disposable and glass containers and it was a task sliding out the cheesecake.
Once all the layers are set

Harjeet Kaur @cook_13349754

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Ingredients

30 minutes

6 servings

For the bottom crust layer
20digestive biscuits
50 gramsmelted butter
For The Mango Cream Cheese layer
1 cupsweet mango puree
5 gramsAgar Agar flakes soaked in 1/2 cup water
to tasteSugar
For Homemade Cream Cheese
500 mlfull fat milk
1 cupGreek yoghurt or hung curd
1 tbspVinegar
100 gramsfresh cream
1 teaspoonVanilla extract
For the Top Glazed Jelly Layer
to TasteSugar
1 cupMango Puree
5 gmsagar agar soaked in ½ cup water

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Steps

30 minutes

1

Start with the bottom layer of the mango cheesecake.
Take 20 digestive biscuits on a paper and crush with a rolling pin or blend in a food processor till coarse crumbs. Transfer to a mixing bowl. Melt the butter and add to the crumbs. Mix well. Grease a spring form pan and press down the prepared biscuit mixture and spread well. Press with the bottom a flat bowl to smoothen. Chill it for 30 minutes while the next layer is prepared.
2

For the Mango Cream Cheese Layer
Tear the Agar Agar strips and soak in 1/2 cup water and set aside.
Boil the half litre milk and add a spoon of vinegar. Once the whey separates strain. Mix the Greek yoghurt and fresh cheese, whisk till smooth. To this add the fresh cream and the vanilla extract and mix very well.
3

Take the soaked Agar Agar and boil it until it is completely dissolved. Puree the diced mangoes along with the sugar and transfer to a bowl.
Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Add the Agar Agar liquid to the prepared mango cream cheese mixture and whisk well immediately.
Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen it nicely.
Set in fridge for 30 minutes and prepare the top jelly layer.
4

Mango glaze for the mango cheesecake.
Boil the Agar Agar liquid till smooth and add the mango puree and cook for a couple of minutes. Pour this mango jelly glaze over the set mango cream cheese layer carefully. Chill the prepared cheesecake for at least 4 hours but I like it overnight. I greased disposable and glass bowls with butter instead of the springform pan and when I tried to extract it was messy. You can set and serve in individual bowls