Are you a cheesecake fan? Well i am not, or i would rather say i was not until i had this absolutely creamy and delicious mango cheesecake. Balanced with the right amount of delicious mango puree, blended with the the hung curd and paneer(a cream cheese substitute) on top of an amazing salted buttery crust, balancing the sweetness from mangoes.
Like thousands of you out there i am a religious mango fan, who likes to have mango not in a sophisticated way of peeling the skin with a fine peeler, cutting them into pieces and having it with a fork, but in a typical way of doing everything with the hand and almost biting into the seed. The real pleasure lies in having mangoes with the hand, you establish a relation with this blissful fruit only by having it with hand, anything between you and the fruit for me is a disconnect and you would probably miss a divine relation with this God fruit.
So enough about mangoes, let’s today talk about this beauty here, the mango cheescake. It has no egg, no gelatin completely vegetarian and all you need is a refrigerator, there you go and no baking skills. Here you have a winner dessert, which when put across on the dining table with friends and family, would be a crowd pleaser with everyone going for seconds. In my house a dish is marked as good, when my kiddo goes for seconds and with this he went for third serving, so which means it had to be damn good, which was.
What you see here, is a bottom layer of a crust made with biscuits and butter, topped with a creamy mixture of hung curd, paneer and mango puree, finished with mango glaze and when you bite into these 3 layers, you would experience a mangoasm.
I am in love with this cake and probably would go ahead and bake few more times, before the mangoes are out of season. Go grab those mangoes, make some greek yogurt and whip up this mango cheesecake before these beauties are out of season.Alphonso is ideal, however i ran out of them and used mallika instead.
The recipe is adapted from here. followed to the core for the perfect cake.
Quantity: 6-7 slices
Time: Prep Time – 20- 25 mins, Setting Time 6-8 hours(tastes good when set overnight)
1 1/2 cups digestive biscuits crushed
1/2 cup butter (preferably salted butter), chopped
1 cup fine sugar or powdered sugar
3 cups thick full curd
2 cups paneer cheese or cottage cheese
1 1/2 cups water
10 gm Chinagrass or Agar Agar
2 mangoes (1 cup), peeled, chopped and pureed
1 tsp pure vanilla extract
For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
Hung Curd Method
Place the curd in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity 1 1/2 cups thick yogurt.
Prepare the crust:
Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat or roll until the biscuits are powdered. Once this is done put the biscuits in a large mixing bowl. Put in the sliced butter and with your hands rub the butter into the biscuits until the mixture is well mixed.
Remove the mixture and press it evenly into the base of an 8” deep round springform pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.
Prepare the filling:
Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft.
Blend the yogurt, paneer cheese or cottage cheese and the sugar and process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.
In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely. This can take about 10 minutes. Do not allow this to boil.
After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.
Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. Allow the cheesecake to set for an hour or so before spreading the glaze over it.
For the Mango Glaze:
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight in the refrigerator, before slicing it.
- Follow the recipe as mentioned above for setting the cake properly.
- If this is your first time with china grass, understand its basics. It is used to provide the structure needed for the cheesecake to stay the same without melting and changing the shape.
- China grass once boiled needs to be mixed into the mango puree immediately when both are hot, else it gets hard. If it gets hard boil it again.
- In case your cake doesn’t set in refrigerator, place it in deep freezer for few hours.
- Once you finish slicing and serving the cake, refrigerate again.
Hope you enjoy making this and enjoy eating it as much as i did.