I always look at cheesecakes & wondered how they get this cheesy look, feel & taste. Every day I come across very appetizing cheesecake recipes & ‘transport to heaven’ photos on google. So this had to be a bakelist item for me. My To Bake List mostly comprises of goodies for which either I do not have correct equipment or I do not have the courage to test my abilities.
With a lot of apprehension and misgivings I chose to make Mango Cheesecake. I went for a tried & tested recipe by choosing from a blog. Anushruti of Divine Taste, blogs vegetarian recipes which she has created herself. Her recipes are perfect & snaps even better than perfect. 🙂 Hop onto her blog for some more wonderful recipes. I didn’t want to make a very big cheesecake (always need to watch my weight 😉 ) so reduced the quantity by half & used a loose bottom pan. I had little mixture leftover, so I used jelly moulds to set them individually.
Eggless No Bake Mango Cheesecake –
Recipe Source – minimally adapted from Divine Taste
For Crust –
- 80 gms – Crushed Digestive Biscuits (I used Marie)
- 50 gms – Chopped Salted Butter (I used Amul – 1/2 stick)
For Filling –
- 80 gms – Powdered Sugar
- 400 gms – Hung Full Cream Curd (hang 800 gms curd to achieve 400 gms hung curd)
- 200 gms – Fresh Paneer
- 3/4 cup – Water
- 5 gm – China Grass
- 1 – Mango, peeled, chopped & pureed
- 1 tsp – Vanilla Extract
For Sauce – Used sauce left-over from Mango Cake
- Place biscuits in a zip lock & crush using a rolling pin into powder.
- In a large mixing bowl, place butter & crushed biscuits. Using your hands rub in butter & biscuits together until well mixed.
- Place the mixture in a 6 inch loose bottom pan or spring form pan. Press tightly to form a crust. Set in freezer for 1/2 hour.
- Meanwhile, soak china grass in 3/4 cup water for 10 mins until it becomes soft.
- In a processor run hung curd & paneer until smooth & creamy. Transfer it to a mixing bowl.
- In a heavy bottom sauce pan, heat mango puree over medium flame. Do not allow this to boil.
- In a separate sauce pan, place china grass & water mixture until it melts completely, about 5-6 mins. Do not allow this to boil.
- Once china grass melts completely, pour hot china grass solution into hot mango puree, stirring all the while.
- Slowly add the mango-china grass mixture to curd-paneer mixture.
- Stir in the sugar & vanilla extract and beat with a wire whisk until well blended.
- Pour this mixture over the prepared crust & allow to set in refrigerator for 3-4 hours.
Assembling the Cheesecake –
- The sauce should be at room temperature. This was important for me as I was using preserved sauce from earlier recipe.
- Spread the sauce over the set cheesecake.
- Chill overnight in refrigerator for good setting or you can set in freezer for 2-3 hours.
- When set, slice & serve chilled.
I served it to my brother-in-law and his friend. To say the truth, friend was completely taken with it, and brother-in-law was thoughtful with every bite. Till date I do not know, whether he liked it or hated it. 🙂 I personally loved it but I guess my family was not very ready for this creamy cheesecake especially no-bake version as my sister kept prodding me to bake it which I refused to do. In hindsight, I feel I should have done then atleast they would have enjoyed it. So on my To Bake List, I add a Baked Cheesecake.
I had to serve this cheesecake to guests who were almost running outdoors towards their car and hence couldn’t wait for the sauce to set properly – you can see my sauce it still slightly loose on top. It was perfect when I cut a slice from it next day.