Updated: Jun 26
As I am starting to write down my first blog I am both scared and excited that this is finally happening. I always to write down something that is useful for a lot of you and me. I am not a born baker or cook but I always knew this is what I wanted. I didn't study in any pastry or cooking school. Believe me with your interest and continuous effort you can learn anything. That's how I learned baking and cooking both.
So now we will talk about the recipe I am posting today. This is summer season here and everyone of us just love the king of the fruits MANGO. If you are a mango lover like me then you will definitely like this desert. We have a lot of variety of mangoes available in the market. With each variety, you will taste this desert differently. Making this dessert isn't going to take a lot of time. If you haven't baked anything particular yet then it is a good time for you to start.
Eggless Mango Cheesecake
This cheesecake is full of natural mango flavour. We are not using any food colour or essence to enhance the flavour. You can use any type of glass big or small to serve it. The combination of mango puree with sour cream cheese works best and isn't too sweet to handle. These 2 flavours complement each other and to add more to this we have crushed digestive biscuits. Crushed biscuits add a crunch to the soft cheesecake. It has a perfect sweet level as you would want it!!!
This recipe does not call for many ingredients. I used Alphonso also known as hapus aam in this recipe for better result and the taste of mango puree is the base here. Also, make sure that the mango you are using is fully ripened. To set the desert I am using agar agar(I am using agar agar as I am vegetarian but if you want you can replace it with the same amount of gelatin). This you can easily find out online. Now the base of the whole desert is cream cheese. There are 2 types of cream cheese one which we use as a spread on bread and other which is professionally used by bakeries. For better results, you try and find out a nearby bakery which sells supplies to end customer. Their cream cheese will set perfectly. If not then you can order Philadelphia brand cream cheese online. I know its bit expensive but you won't regret paying this much after you taste the end result.
Before you start with the desert make sure that your cream cheese is at room temperature and you using fine sugar otherwise you will feel granules in the mix.
60 gm crushed digestive biscuits
2 tbsp melted butter
For Cheesecake Filling:
100 gm cream cheese
60 gm sugar
100 gm mango pulp
1/2 tsp agar agar powder
4 tbsp water
40 gm mago pulp
2 tbsp sugar
1/4 tsp lemon juice
Add digestive biscuits to a mixer jar(you can crush the biscuit in a plastic bag using a rolling pin) and pulse it for seconds. Now add melted butter and pulse again till butter coats the biscuits well and it looks like sand.
Take your serving glasses and make a thick base layer but pressing it down with the help of a spoon.
In the blender jar(you can do this by hand also), cream your cream cheese for 1-2 min. Do not blend it too much, we just need to make it smooth. Now add sugar, mango pulp and mix well.
In a small bowl add you room temp water and agar agar powder. Keep it aside for 3 min. Now put it into the microwave for 30 seconds. Add this to the mango cheesecake filling.
Quickly add the filling into the glasses and keep it in the fridge.
Now for the topping add the remaining mango pulse in a bowl, mix sugar and lemon juice well in it. Pour a tablespoon of mixture in each glass.
Before serving to keep this dessert in the fridge for at least an hour.