Mango season is coming to an end. It’s gonna be at least eight months before we see them again. *sigh* Here’s a simple recipe to make the best of the last of the mangoes.
Everybody loves cheesecake. They’re soft, decadent and perfectly balanced sweet and tangy. The big fuss is all about the key ingredient – Cream Cheese. Not everyone can afford those pricey sticks of Philadelphia Cream Cheese. No fear, for I am here with a recipe that uses homemade cream cheese.
Cream cheese is made exactly like Indian Paneer. Head over to Homemade Cream Cheese to see how you can make it in 15 minutes!
The great thing about this recipe is it doesn’t use eggs or gelatin or agar-agar. And you need not bake! What cheesecake is easier than that?
No-Bake Eggless Mango Cheesecake
Preparation: 30 minutes
Time needed before serving: 6-7 hours
For the biscuit base
200 g of Digestive Biscuits
50 g of melted butter, cooled
2 tbsp of granulated sugar
Soft butter for greasing
For the cheesecake filling
2 medium Mangoes (I used Jawadhu Mangoes for its delicious smell)
Homemade Cream Cheese made from 1 litre of full-cream milk
50 g or ¼ cup of dahi or curd
180 g or ¾ cup of granulated sugar
120 g or ½ cup of chilled Fresh Cream (I used Amul)
1. Take an 8 inch spring-form tin and grease thoroughly with butter. (TIP: You can also use a glass cake pan, but I am not sure if you can cut slices neatly. Alternatively you can halve the recipe and line 12-15 cupcake liners in a muffin tray.)
2. In a food processor or blender, grind the digestive biscuits to fine crumbs.
3. Add sugar and melted butter and blend. If butter seems to be less, add some more.
4. Put the ground mixture to the tin or cupcake liners and push down gently with a spoon or the back of a glass. You need about half an inch thickness of biscuit base.
5. Keep the tin or muffin tray in a refrigerator for 15-20 minutes to firm up.
6. For the cheesecake filling, peel and cut the mangoes and put them in a blender.
7. Add the sugar and blend thoroughly.
8. Add the homemade cream cheese and dahi and blend again. Note that it can be quite difficult to blend in a blender than in a food processor due to the thickness of the cream cheese.
9. In a separate bowl, add the fresh cream and beat with a hand mixer for about 7-10 minutes or until you get stiff peaks. If the mixture is runny, keep the bowl in the freezer for five minutes and whip.
10. Add the mango and cream cheese mixture to the whipped fresh cream and fold it in gently. Do not beat or fold too much. Stop when you don’t see any of the whites of the fresh cream.
11. Take out the biscuit base from the refrigerator and pour the filling into the tin.
12. Refrigerate for 6-8 hours or overnight. Keep in freezer for two hours before serving.
13. Garnish with fresh cubes of mango and basil or mint. I mixed 3 tbsps of mango pulp with a tsp of lemon juice and sugar and drizzled in center of cake. Then I ran a toothpick in concentric circles for some texture.
• Amul Fresh Cream separates sometimes in the pack. Since it comes in a 250 ml tetra pack, it can be hard to measure. You can squeeze out the entire pack in a large bowl and beat with a hand mixer for a couple of minutes. Then, measure out 50 g for the cheesecake and store the rest in an airtight container. Use the rest of the cream within a day or two.
• This recipe makes about 1 kilogram of cheesecake. It fits perfectly in an 8-inch spring-form tin.
• Run your knife around the tin before removing the sides of the tin.
• Since this recipe uses no gelatin, the cheesecake is soft. If you wish you can use 1 tsp of gelatin or agar agar soaked in water for a sturdy cheesecake.
• One kilogram of this cheesecake contains roughly 350 g of fat. Eat wisely!