Mango Cheesecake Recipe | No bake Mango Cheesecake Recipe | Cream Cheese Recipe Included | Summer Mango Recipe

No Bake Mango Cheesecake

Cooking Time: 1hour(Refrigeration:6-8 hrs)               Serves:6-8

INGREDIENTS:

For the Biscuit Crumb Base:

1. Digestive Biscuits/Graham Cracker/Marie Biscuit (24 pieces)
2. Butter (100 gram)

For Making Cream Cheese: 

1. Milk (1 litre)
2. Vinegar (3-4 tbsp) 
3. Heavy cream (1/2 cup)

For Making Cheesecake: 

1. Cream cheese (2 cups)
2. Powdered sugar (1/2 cup-as per your taste)
3. Mango pulp (1 cup)
4. Heavy cream (1 cup)
5. Gelatin (20 gram)
6. Salt (1/4th tsp)
7. Vanilla essence (1 tbsp)

For the Topping: 

1. Mango pulp (1 cup)
2. Sugar (1/3rd cup- will depend on the sweetness of mango)
3. Gelatin (10 gram) 

METHOD: 

For Making Cream Cheese: 

1. Heat 1 litre of milk and let it come to a gentle boil.
2. Lower the flame of the gas and add vinegar or lemon juice to separate the milk curdles. Switch off the flame and let it stand until all the curds separate.
3. Strain the curd (cottage cheese) from the whey. 
4. Let it come to room temperature. 
5. In a blender add the curd (cottage cheese) and 1/2 cup of heavy cream.Blend till smooth. Cream cheese is ready! 

For the Biscuit Crumb Base:

1. Break the biscuits into small pieces and crush it to form a course powder (either in a mixer grinder or using zip lock bag and rolling pin). 
2. To the biscuit crumbs add melted butter (about 100 grams) and mix until it looks like wet sand. 
3. Add this crumb mix in a butter greased 10 inch spring-form pan and press it gently to form the first layer of the cheesecake. 
4. Refrigerate for 30 mins. 

For Making Cheesecake:

1. In a mixing bowl add 2 cups of cream cheese, 1/2 cup of powdered sugar, 1 cup of mango pulp, 1 cup of heavy cream, 1/4th tsp of salt and 1 tbsp of Vanilla essence. Blend all the ingredients using an electric whisk / hand whisk until smooth and well combined. 
2. In a small bowl, dissolve 20 grams (2 tbsp) of gelatin and let it bloom for 10-15 minutes. Then heat the mix for 10-12 secs. Allow it to cool down for 5 minutes. 
3. To the blended cheesecake mix add in the gelatin. Blend once again until well mixed.
4. Pour this cheesecake mix on the refrigerated Biscuit crumb and refrigerate for 6-8 hours (overnight).

For the Topping: 

1. In a pan add 1 cup of Mango pulp, 3-4 tbsp of water and sugar. (Add sugar according to the sweetness of the mango. I added 1/3rd cup)
2. Boil the mix until thick. 
3. Cool the mango mixture and add 4-5 tbsp of dissolved gelatin. 
4. Pour the topping on the set cheesecake and refrigerate for 3-4 hours until well set. 

Mango Cheesecake is ready. Serve and Enjoy! Bon Appétit. 

• If you have any doubts refer to our YouTube Video for this recipe pinned at the top of the page.
• For more such mouth watering and sumptuous recipes please visit our YouTube Channel "Let's Cook"

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