Ever since I made this no bake Eggless Chocolate Cheesecake with Chocolate Glaze, I have been wanting to make an Eggless Mango Cheesecake the same way. In fact, every summer, that’s what I plan and somehow it gets missed. This year, I wanted to make sure I do it and hence thought of the cheesecake theme. Only as it happens when kids are at home, not that they are disturbing me, it’s just that when they have holidays, I end up taking it slow. So the posts will be delayed and this mango cheesecake got done over 3 days.
This version of cheesecake is no bake, no gelatin, as I don’t consume dishes with gelatin as well. I used the cream cheese that I normally make for cheesecakes, with hung curds and paneer. Both the layers turned out great, except my glaze was little runny. You can use the agar agar to set the glaze as well.
Eggless Mango Cheesecake ~ No Bake, No Gelatin
Step by Step Pictures for making Eggless Mango Cheesecake
Eggless Mango Cheesecake
1/2 liter Milk
1 tsp Lemon Juice
1 cup Digestive biscuits
2 tbsp Butter
For Cream Cheese
1/4 cup Sugar
1/2 cup + 2 tbsp Hung Curds
1/2 cup Paneer
For Mango Filling:
2 tbsp Agar Agar
3 tbsp Water
1 cup MMangoPuree
2 cups Cream Cheese
For the Mango Glaze:
1/2 cup Mango puree
4 tbsp Sugar
1 tsp Lemon juice
How to make the Mango Cheesecake
For the Cream Cheese
Place the curds in a colander over a container and allow to drain overnight to get hung curds.
Boil the milk and when it boils over, add the lemon juice and switch off.
Gather the soft curds and let it drain in a colander overnight.
Pulse both hung curds and paneer along with sugar to get a smooth cream. Refrigerate till use.
Prepare the crust:
Break the biscuits, take it in a mixer along with butter. Pulse couple of times, get a fine powder.
If you find some pieces, crumble with your palms.
Prepare a 6 inch springform pan, press the powdered biscuits and refrigerate for 30 mins.
I should have used a smaller pan to get a high cheesecake. The 6 inch gives you just about 2 inch cheesecake.
Prepare the filling:
Break the china grass into small pieces and soak 1/2 cup water for about 10 minutes until it becomes soft.
Heat a saucepan with the agar agar and add 2 tbsp more water and cook till the china grass melts. Keep an eye to ensure it doesn’t get burnt. This takes about 10 mins to get done.
Puree the mango and take it in a saucepan and cook on medium flame. Add 2 tbsp sugar and let it melt.
When the china grass is completely melted, pour this into the simmering mango puree and combine quickly.
As you mix, ensure you get the mango mix to cool down a bit, pour the cheese cream into this and blend well.
When the mango puree is well mixed with the cheese cream, pour it over the prepared crust and refrigerate for 2 to 3 hours. I left it overnight.
For the Mango Glaze:
In a saucepan, add the mango puree along with sugar and let it cook over low flame till you get a sticky glaze. This takes about 10 to 15 mins on low flame, add lemon juice and combine well.
Transfer to a bowl and allow it to cool down, before spreading over the cheesecake.
Spread well and leave it in the fridge for 2 hours or overnight.
For the Mango flowers
Slice the ripe mangoes into thin long slices, when the cheesecake is ready to be decorated, start from the center and make a flower.
About China Grass/ Agar Agar
When cooking agar agar, ensure you break into smaller pieces, soaked in water, before being cooked. Always cook the agar agar in low flame.
When using to make dessert, mix with another hot liquid to set properly.
About the Cheese Cream
Both the hung curds and paneer can be made a day before making the cheesecake. However, ensure you refrigerate it as it drips. This will keep it from turning sour.
About the Mango Glaze
Always cook in low flame, to get a sticky mango glaze and don’t add water if it’s not needed.
Use a smaller pan for the measurement I have given above for a high raised cheesecake.
I used Banganapalli varieties as that’s our favourite. use any sweet ripe mango puree.