Eggless Mango Cheesecake
Eggless Mango Cheesecake is a no bake, no gelatin cheesecake, made using hung curds and paneer. With the mango glaze and garnished mangoes, this makes a perfect summer treat.
Servings 6 people
Ingredients
For Paneer
- 1/2 liter Milk
- 1 tsp Lemon Juice
For Crust
- 1 cup Digestive Biscuits
- 2 tbsp Butter
For Cream Cheese
- 1/4 cup Sugar
- 1/2 cup Hung Curds + 2 tbsp
- 1/2 cup Paneer
For Mango Filling:
- 2 tbsp Agar Agar
- 3 tbsp Water
- 1 cup Mango Puree
- 2 cups Cream Cheese
For the Mango Glaze:
- 1/2 cup Mango Puree
- 4 tbsp Sugar
- 1 tsp Lemon Juice
- 1 tbsp Agar Agar
Instructions
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. If you feel the glaze is loose, add 1 tbsp melted agar agar.
- 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.
Notes
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 favoirte. use any sweet ripe mango puree.
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 favoirte. use any sweet ripe mango puree.
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