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.
Eggless No Bake Mango Cheese Cake Recipe
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
Instructions
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.
Awesome cake
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wow so awesome akka… very lovely step wise pictures..
WOW …..No words
Can’t take my eyes off 🙂
Looks yummy. very well explained recipe
Wow! yummy ,mouthwatering here…Suitable for this season..
Mindblowing cheesecake, cant resist..Love to have a slice of this beautiful cake rite now.
Love your step by step pictures and explanations…Looks yummy….Enjoyed doing the challenge
Lovely, lovely cheesecake, it is so yummy, beautiful explanation with the photos. Thanks a lot for sharing.
I think your posts are really well-explained! Lovely cake!! 🙂
http://www.rita-bose-cooking.com/
delicious n tempting cake.
Your mango cheesecake looks so lovely and perfectly done!
Cheese cake looks wonderful Gayathri..
perfect cake and lovely clicks…
Very luvely cheesecake, like mango topping on it…
Delicious mango cheesecake Gayathri, You did very well.
Awesome clicks.. so perfect in each step… no wonder the outcome is soooo perfect… 🙂
Speechless It seem difficult, but the way you have presented the recipe it made so simple to cook.
Britannia cheese products
looks so awesome,nice tempting clicks.
Awwwwwww! a cake to die for.
Nice cake and well explained recipe.
Such a perfect picture tutorial..and the perfect slice too..A reminder to all that eggless cheese cake is so doable and achievable!
Wow, Gayathri. That is a great cake and pictorial post too. I didn’t have to go thru the recipe at all. the pictures are self explanatory.
Hurrah! Finally I got a web site from where I be able to really get useful information concerning my
study and knowledge.
I would love to try this. What is the springform pan Gayathri. Will a regular pan not worK. I am guessing it is something to do with sliding the cake out. Is there any alternative? Dont want to buy a pan just for this.
For a regular pan to work, you need to line it with a baking paper which extends beyond the pan’s edge. When chilled, you can use the paper to lift the cake outside the tin. Then you can remove the paper. Hope this helps Sobana..
Hey very interesting blog!
Hi ma’am
Would like to try the recipe, but what is China grass? Can it be substituted?
Thank you for sharing!
China Grass is agar agar sheets Pallavi. It is usually used instead of gelatin.
Nice recipe and very nicely explained.
Lovely recipe Gayatri and nicely put
Hi
This looks yum. I am planning to make it. I have a few questions though.
1. You mentioned curd cheese. What is that? I didn’t understand that step. Is it same as hung curd?
2. Is china grass and agar agar same thing? Is there a substitute?
3. I presume that the cream cheese base can be used with any other flavour- any fruit puree or chocolate ganache?
Curd cheese is hung curd. China grass and agar agar are the same. I have used china grass sheets. The quantity used is equal to 3 tsp of agar agar powder. You can use this cream cheese with any of the ingredient you have mentioned.
Can we buy cottage cheese and the recipe successful
Yes, you can make this with store bought cheese.
Is cottage cheese and paneer same? Btw thanks for the recipe
Yes, both are the same.
Hi,
I saw your homemade creamcheese recipe that calls for equal amount of curd to Paneer and in this recipe, again we are adding hung curd right?
Yes Nimisha, add the cream cheese and hung curd.
The butter to be used for the crust should be salted or unsalted?
Unsalted
Hello! Thank you for all the wonderful eggless recipes. I want to use greek yogurt instead of hung curd . Will it be okay? If so , how much quantity of greek yogurt should I use ?
Thank you.
Yes, you can definitely use Greek yogurt. Use same quantity.
Hi. I am planning to do this.I have a doubt.Here you mentioned curd cheese and cream cheese to be added .But when I saw your video on cream cheese you said add curd to cottage cheese and hang it in a vessel and use it next day.So if I follow that part of the recipe do I add hung curd/curd cheese along with your cream cheese or just one cream cheese which has both curd and Panneer .
The hung curd is different from cream cheese. When I made the video, I knew only one way of making cream cheese, that is by combining curd and paneer. That is why you see it in the video. You can make cream cheese any way you prefer, but follow the final recipe by adding hung curd and cream cheese.
Mam hung curd /curd cheese is 3cups after draining the water content .Can we not use cream cheese made with milk and fresh cream that you shared on other page.will this not taste curdy as my granddaughter doesn’t like much curd.Here you added hung curd/curd cheese and cheese cream made with curd and cottage cheese
It is three cups of curd. You need to drain it and use the hung curd. It is not three cups of hung curd. Nearly 60% of three cups will be water only. So when you drain it, there won’t be too much curd. Also you can make cream cheese any way you like. You can definitely use other ways that don’t use curd in it. Hope this helps.