Eggless: No-Bake & No-Gelatin Mango Cheesecake

Name: Eggless: No-Bake & No-Gelatin Mango Cheesecake
Total time: 7200 s
Yield: 6-8 people
Cuisine: Indian
Ingredients: 1 packet or 120-130 gm Digestive Biscuits (Any); 1/4 Cup or 50 ml Butter: Salted; 1 Cup or 250 gms Cream Cheese; 1 Mango (Large): Cut into Small Cubes; 1/4 Cup or 50 gm Castor Sugar; 1 Cup or 250 gms Whipping Cream; 2.5 tbsps (10 gms) Agar Agar Powder; 1/2 Cup or 125 gms Whole Milk: Boiled and RT; 2 tbsps Fresh Lemon Juice; 1 Mango (Large) for 1 Cup Mango Purée (250 gms); 2-2.5 tbsps Castor Sugar; 1/8 tsp Salt: Optional; 2-2.5 tsps or 5 gms Agar Agar Powder; 100-125 ml or 3/4-1/2 Cup Water (RT); As needed Garnish: As you like it- I’ve used Cubed/Chopped Mangoes & Fresh Mint Leaves/Sprig; 7 ”-8” Ring Mould or Springform Baking Pan

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

One of the most delectable & decadent dishes of all & it’s a bit time consuming though for its step-wise chilling & resting time...
However, the best part is that: It’s a No-Bake Cake & that too, a Cheesecake-
What best could it be...for the Cream & Cheeselovers

#bakeacake
#cooksnapchallenge
#cheesecake

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#bakeacake
#cooksnapchallenge
#cheesecake

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Ingredients

2 hrs. Rest Tim

6-8 people

The Crust:
1 packetor 120-130 gm Digestive Biscuits (Any)
1/4 Cupor 50 ml Butter: Salted
Mango Cheesecake:
1 Cupor 250 gms Cream Cheese
1Mango (Large): Cut into Small Cubes
1/4 Cupor 50 gm Castor Sugar
1 Cupor 250 gms Whipping Cream
2.5 tbsps (10 gms)Agar Agar Powder
1/2 Cupor 125 gms Whole Milk: Boiled and RT
2 tbspsFresh Lemon Juice
Mango Jelly/Top Layer:
1Mango (Large) for 1 Cup Mango Purée (250 gms)
2-2.5 tbspsCastor Sugar
1/8 tspSalt: Optional
2-2.5tsps or 5 gms Agar Agar Powder
100-125 mlor 3/4-1/2 Cup Water (RT)
As neededGarnish: As you like it- I’ve used Cubed/Chopped Mangoes & Fresh Mint Leaves/Sprig
7”-8” Ring Mould or Springform Baking Pan

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Steps

2 hrs. Rest Tim

1

For the Crust Base: Crush & Crumble the Digestive Biscuits & mix with it the measured butter- Mix well to form a sand like base...
2

Once done: Layer it into the base or bottom of the springform pan- spread it out evenly... Refer to the pics for sure...I’ve tried giving a detailed narratives of the same as much is possible...
3

Press the crust layer of the biscuits gently yet firmly with the silicon spatula or big spoon or ladle, small bowl or glass or anything similar to solve the purpose- Set aside or better to refrigerate it for about 20-30 mins time
4

Keep rest all other aforementioned ingredients handy and readily available to you to start with the very process- stepwise- Again, refer to the pics well enough, to be able to figure out the various steps that’s been executed- one after the other...
5

Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
6

Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
7

Mix it up well with a silicon spatula or even a ballon/electric whisker- Add in the measured sugar in it & keep on whisking it until its absolutely aerated & lighter & fluffier enough
8

Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
9

Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
10

In the interim: The mango purée should be ready (not demonstrating it again herein, you can Please refer to my earlier recipes on the mangoes as well), the agar-agar powder & milk mixture to be mixed into this mango purée now & mixed well
11

The same now to be mixed in, with the whipped/whisked cheese cream & everything need be whisked altogether again until nicely combined & well aerated & fluffier to form the soft peaks
12

Pour in this batter into the crust layered pan- spread it out evenly...smoothen the top with the spatula, tap a few times to release any trapped air inside- Put it in the refrigerator at least for about 6 hrs time, best is overnight
13

The following day: Take it out off the fridge & in the interim- prepare the Mango Jelly by adding some sugar to it & a little bit of the fresh lemon juice whisk well, soak & mix the agar-agar powder in a small pan with the measured water- Heat it up while, stirring continuously over the low flame, ensuring no lumps are therein...Turn off the flame
14

Immediately, strain the mixture of this thick mango jelly to get a smooth & shiny textured layer to it, tap it a few times to spread out evenly & no trapped air is inside it...Now, with the chilled whipping cream, make some erratic or creative designs of your own- As I did, something of my choice
15

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Anamika Banerjee @LadyLazarrus_9663

on May 22, 2021 11:28

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻