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Today I’m Sharing the mango cheese Cake recipe. For Sure, during the mango season, I’d make a cheesecake. It’s one of my favorite dessert recipes. And today’s cheesecake is going to be slightly different.
Cheesecakes are in two versions. The first one is the ‘No-Bake’ version, which is made by adding gelatine or Agar-Agar, etc. & the second one is baked in an oven. Now textures of both of these are poles apart. & personally, I like the texture of baked cheesecake a lot better. Now, to make baked cheesecake, firstly, you’d need an oven to bake it. & for the No-Bake version, gelatine or Agar-Agar is used, which a lot of people find difficult to use. As to make a vegetarian version becomes slightly difficult then.
Today’s recipe is not just ‘No-Bake’, but Its texture is close to the baked version. & I’m not even gonna use an oven. It’s a really interesting recipe. Along with that, one of the main ingredients of this recipe is ‘cream Cheese’. How to make it at home- that I’m gonna demonstrate for you. Overall, It’s a very interesting recipe.
Cream cheese Ingredients:
Fresh Cream – 250ml
Milk – 1 Litre (full fat)
Salt – A pinch
Lemon Juice – 1/2 – 1 NOS
First of all, let’s see how to make ‘Cream-Cheese’ for the mango cheesecake.
To make Cream-Cheese, to a stock pot add 1 liter of full-fat milk, along with that 250 ml of fresh cream. This is store-bought fresh cream. Now, turn the flame on & bring this milk to a simmer. Now, while the milk comes to a simmer, stir it 3-4 times in between to avoid your milk from burning or sticking to the bottom. Now, once your milk comes to a simmer, then you can turn the gas off. After turning the flame off, now we have to curdle the milk. I’m using lemon juice here, to help curdle the milk. So, I’ve added the juice of half a lemon, Now gently & slowly, you have to stir it. You will see that the milk solids will start separating gradually. If you feel that milk isn’t curdling with just the juice of half a lemon, then you can add some extra lemon juice. You can even use vinegar instead of lemon juice. Now, you can see, that the milk has curdled well & the greenish whey is separated nicely. & the curd, for our cream cheesecake has separated. So far, the process is exactly the same as that is used to curdle milk for panner. Now, You have to strain it. So for straining, place a muslin cloth in a strainer, & use that to strain this. After straining, what you have to do is, rinse this with fresh water nicely, remove the tartness of the lemon, & avoid overcooking your cream cheese, i.e.; stop the curry-over cooking.
After washing it properly, now that it is slightly cooled down too, squeeze it nicely. Squeeze it to remove the excess whey it. Keep in mind that you don’t have to squeeze all its moisture out, It shouldn’t be completely dry.
After draining, now we have to blend it. Transfer it to a mixer-grinder & add 1 pinch of salt to it. After adding the salt, you have to nicely blend it into a fine paste. Now you can see, blended the cream-cheese super finely. Now, transfer it to a bowl. After transferring it to a bowl, you can see how super smooth & creamy our cream cheese has turned out to be. Now, you just have to leave this cream cheese in the refrigerator to chill & then you can use it. So your cream cheese is ready & you may have realized how easy it is to make the cream cheese.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it sit until you make the further components of the cheesecake.
Butter – 80 grams
Biscuits _ 140 grams
Corn Flour – 1 tbsp
Cream cheese – 300 grams
Powdered Sugar – ½ Cup
Condensed milk – 150 ml
Fresh cream – ¾ cup
Vanilla Essence – 1 tsp
Curd – ¼ cup
Lemon Zest – 1 NOS.
Mango puree – 100 gram
Mangoes – As required
The next step is to prepare the base of the cheesecake, Let’s prep for the tasty biscuit base. Now, here in a chopper, I’m adding 150grams biscuits, I’m using glucose biscuits. You can even use crackers biscuits, which are traditionally used for cheesecake. So roughly break them to add into a chopper & make a fine powder out of these biscuits. Now, you have to add butter to these biscuits. So, here, I’ve taken 80 grams of melted butter. Mix well after adding the butter & prepare a mixture like this. So, our biscuit mixture is ready. We have to use a springform pan to set the cheesecake. Once your mold is assembled, then add the biscuit mixture that we made earlier. After adding, spread evenly. Now, use a jar bottom or use any other flat surface, & press it nicely to set it into an even layer. At this stage, the base of our cheesecake is ready. Let it refrigerate now, & until we prepare the batter let it chill in the refrigerator.
To make the batter for cheesecake, in a big bowl, take 300grams of cream cheese that we made earlier. Along with that, in a sieve take ½ cup powdered sugar, & add 1 tbsp cornflour. Now, nicely sift this & sugar properly to remove any lumps. Now, we have to whisk everything together nicely. Whisk it nicely until sugar is incorporated nicely into cream cheese & cream cheese becomes soft & fluffy. Now, add the rest of the ingredients to the bowl. 150ml condensed milk, ¾ cup fresh cream, ¼th cup curd, 1tsp vanilla essence, and 100 grams of mango puree, Now add some lemon zest to this. Now after adding all the ingredients, mix them well again, so use a whisk or a beater to mix well. Don’t overbeat the batter. & the cream cheese batters are ready.
Now pour this batter on our biscuit base that we set earlier. So, simply pour this batter into the mold. Once you have poured the batter into the mold, then lightly just tap on the platform, to remove all the air bubbles. Just tap with light hands. After tapping you have to cover it. So take an aluminum foil & wrap it on the mold & cover the mold nicely. Now, your cheesecake is ready to bake.
But how to bake without using an oven. Now, whenever a cheesecake is baked, usually steam bath is prepared in the oven & then the cheesecake is baked. So I started thinking, about what would happen if we steamed it directly, instead of baking it. So, now the next step is to steam this cheesecake just like you would steam Idlis or dhokla. & it will give a perfect baked cheesecake-like texture. Now, prepare a steamer with water and get the heat, now place the cheese-cake mold in this steamer and cover it, and baked this with low flame for 1 hr. after 1hr remove a foil paper & check the cheesecake and remove it from the steamer and let it cool down in room temperature for 30minute.
& then place it in the fridge for 3-4 hrs for perfect cheesecake. Once the cheesecake sets, take it out of the fridge & unmold it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your Mango cheesecake is ready to be cut & served. and believe these guys it’s very delicious everyone loved this mango cheesecake. This is one of the easiest No-Bake cheesecake recipes ever! No gelatin, No Agar-Agar, No Oven, No Eggs & Perfect Bake Texture.