CAKES - EGGLESS - Mango Recipes - No Bake Cheesecake

Eggless No Bake Mango Cheese Cake Recipe

April 16, 2013 - By Gayathri Kumar

7 Shares

If you are a regular follower of my blog, you might be used to the fact that I am part of many baking groups. And Baking Partners by Swathi is one among them and for this month’s Baking Partners group challenge, the theme was cheese cake. Swathi provided us with four recipes and this no bake mango cheese cake from Divine Taste is one among them. the recipe was suggested by Sweatha of Experiments, Emotions, Experiences With Food. If I wanted to try other cheese cakes then I had to search for egg substitutes and had to be experimental. But as this month has been hectic, I opted for the easier challenge this month. Anushruti of Divine Taste has perfected this recipe and so it doesn’t need any alterations. I just followed her recipe and ended with a super delicious creamy cheese cake which my daughter loved. When the cheese cake was finished she started nagging me for another one. But the problem with my cheesecake was I didn’t have an 8″ pan. So I settled for 7 1/4″ loose bottomed pan which I had and so the I had an extra amount of mango filling left. But my daughter took my worries away by polishing off the jar. The quantity of ingredients I am giving fits an 8″ loose bottomed or spring form pan. So if you have a smaller pan then reduce the ingredients accordingly.

Recipe Source: Divine Taste

Ingredients:

For The Crust:

Digestive Biscuits-160 gm/ 30-35 biscuits

Butter-1/2 cup

For The Filling:

Caster Sugar-1 cup

Curd/ Yogurt-3 cups

Water-1 1/2 cups

Cream Cheese-400 gm ( I used home made cottage cheese)

China Grass-15 gm

Mango-2

Vanilla Essence-1 tsp

For The Glaze:

Mango-1

Water-2 tbs

Lime Juice-1 tbs

Sugar-2 tbs

Procedure:

For The Crust:

1. In a food processor, take the digestive biscuits and run until powdered.

2. Add the butter and run the mixer again until it is evenly mixed.

3. Butter an 8″ spring form pan or loose bottomed round pan.

4. Transfer the biscuit mixture to it. Press it with a spoon until nice and tight.

5. Refrigerate for atleast 1 hour.

For The Filling:

1. On the previous day, prepare the curd cheese. Line a sieve with a muslin cloth and pour the curd into it.

2. Place it over a bowl and place this in refrigerator over night.

3. The next day, remove the cheese from the cheese cloth and use it in the filling.

4. In a food processor add the curd cheese and cream cheese and process until creamy.

5. Transfer this to a mixing bowl.

6. Peel and slice mangoes. Grind it to a fine puree.

7. Soak the china grass/ agar agar in water for 15 minutes.

8. Heat china grass until it melts. Do not allow this mixture to boil. Keep flame low and keep on stirring until it melts.

9. At the same time heat the mango puree. Do not allow this to boil.

10. When china grass is completely melted, remove from flame.

11. Remove the mango puree also from flame.

12. Pour the hot china grass into the hot mango puree and mix well.

13. Now pour this mixture into the cream cheese mixture and mix well until incorporated.

14. Now add sugar and vanilla and mix well.

15. Remove the pan from fridge. Pour this filling on the crust. Refrigerate for 2 hours.

For The Glaze:

1. Peel and slice the mango.

2. Grind it to a fine puree.

3. Add water, lemon juice and sugar and bring it to boil.

4. Cook for 4-5 minutes. Remove from flame andd allow it to cool completely.

5. Take the filled cheese cake from fridge and pour the glaze over it. Spread it evenly.

6. Refrigerate for atleast 5 hours before serving.

7. Slice it up and serve.