As the season of mangoes is approaching what better recipe to post!!!
So this is the very first “cake “recipe that I tried, considering I had a phobia for baking, coz I thought it was a rocket science, and yes I did succeed. It was about 3 years ago, when I had become fond of cheesecakes and my love for mangoes was enough to get me to try this recipe.
This was a big hit at my house and yes needless to say was fed to every guest I had over, which in course helped me in perfecting this recipe, increasing my confidence by 100 folds, so much so that I ventured out to try on baking as it was no more a rocket science for me. Making it my passion, I’ve started experimenting, I will be sharing with you all in due course of time.
EGGLESS NO BAKE MANGO CHEESECAKE.
Eggless Mango cheesecake
Ingredients:
Cream cheese – 1 block (226gms, I used Philadelphia Cream Cheese)
Cream – 160gm
Sugar – Half a cup
Mango puree – 3/4 of a cup(I prefer Alphonso)
Agar agar-5 gms
Hot Water – 1/4 cup
Digestive/Marie biscuits- 1.5 to 2 cups (Depending on the desired thickness of the base)
Unsalted butter, melted – 75 gm
Instructions:
1. Grind the digestive/Marie biscuits in a food processor or simply put in a plastic ziplock and crush with rolling pin. Add melted butter and blend again until the mixture comes together. Press into the bottom of an 8” springform pan that’s lined with aluminium foil, I used individual glasses. Refrigerate for 15 mins.
2. Meanwhile mix the cream cheese, cream, and sugar in a bowl until well combined.
3. Add agar agar to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.
4. Pour on top of the biscuits base. Return to fridge for another 10-30 mins.
5. Pour the mango purée mixture as the third layer. Do this gently so that the layers don’t combine.
6. Refrigerate overnight garnish with mint , berries or chocolate chips and your yummy dessert is ready !!
I used individual glasses.
Eggless no bake mango cheesecake
Eggless No bake Mango cheesecake
Ingredients:
- Cream cheese – 1 block (226gms, I used Philadelphia Cream Cheese)
- Cream – 160gm
- Sugar – Half a cup
- Mango puree – 3/4 of a cup(I prefer Alphonso)
- Agar agar-5 gms
- Hot Water – 1/4 cup
- Digestive biscuits – 1.5 to 2 cups (Depending on the desired thickness of the base)
- Unsalted butter, melted – 75 gm
Instructions :
1. Grind the digestive biscuits in a food processoror simply crush with a rolling pin. Add melted butter and blend again until the mixture comes together. Press into the bottom of an 8″ springform pan that’s lined with aluminium foil, I used individual glasses. Refrigerate for 15 mins.
2. Meanwhile mix the cream cheese, cream, and sugar in a bowl until well combined.
3. Add the agar agar to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.
4. Pour overthe biscuits base. Refrigerate for another 10-30 mins.
5. Pour the mango purée mixture as the third layer. Do this gently, layers should not mix.
6. Refrigerate overnight garnish with mint , berries or chocolate chips and your yummy dessert is ready !!
