No Bake Mango Cheesecake

The “only” and “only” thing I like about summer are Mangoes – the king of fruits. Not that I get tired of eating them as is and making mango shakes, still I really like this particular recipe which was originally created by a very dear friend of mine Harpreet Bedi ( her blog is Happy Eats & Treats ). After that I make it almost every mango season. But last year the heat got to me and I skipped the yearly ritual. Finally after waiting a whole year I have made it once more before the King disappears again. Yes ,it can be made using Mango crush also but nothing like making them with fresh mangoes. It’s a family favorite, not too heavy and not overtly sweet. My kids gobble it down in no time ūüėÄ . So do give it a try if you are a mango lover like me ūüôā .

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Ingredients :

For the crust :

  • ¬†250gms Digestive ¬†Biscuits
  • 120 gms, meltedButter
  • 9″ Springform Pan

Filling :

  • 800 ml -Hung curd, # (I used two 400 ml packs of Brittania curd)
  • 200 ml Cream ¬†( used Amul tetrapack)
  • 1/2 cup + 2 Tbs Mango Puree¬†##¬† ¬†( just try to gauge how much u can add )
  • 1/4 cup Castor¬†Sugar ( again see how sweet or tart u want)
  • 2 1/4 Tbs Gelatin
  • 1/3 Cup Water
  • 1 Tsp Vanilla extract

#To make hung curd put the curd in a muslin cloth. Tie firmly and hang it for at-least 4 hours. Then place it in a strainer over a bowl (to catch the dripping liquid) and put some weight on top and refrigerate over night.Remove from cloth and use.

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##For mango puree make a paste of the mango pulp in a blender and pass it through a strainer to remove fibres if any.

IMG_7193Glaze :

  • 3/4 Cup Mango Puree
  • 1 Tbs Castor Sugar ( or more depending on sweetness of the Mango)
  • 1 1/2 Tbs Gelatin
  • 1/4 Cup Water

Method :

Base :

  • Crush the biscuits to crumbs either in the processor or by beating the hell out of it in a ziplock bag.
  • Add melted butter to the crushed biscuits and mix well with hands till a coarse texture is made.
  • Now put it springform pan¬†and press down so that it is compact and put in the fridge for¬†an hour till it is hardened.

Filling:

  • Whisk the hung curd till it is smooth and fluffy.

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  • Then add the¬†mango puree¬†& sugar and whisk till it is mixed evenly.

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  • In another clean and dry bowl whip the cream till soft¬†peaks form ( quite a task).
  • Pour the whipped cream into the hung curd mixture and gently fold till it is mixed evenly.

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  • Now mix the gelatin in water in a small bowl and put it over another pan¬†of¬†simmering water and keep stirring till the gelatin is fully dissolved.
  • Pour the dissolved gelatin over the cream, mango & curd mix stirring continuously as you pour so that it gets evenly¬†distributed.
  • Now spoon the mix on top of the set biscuits and cover with cling film and put it back in the fridge for 2-3 hours or till they are set and firm to touch.

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Glaze:

  • For the glaze, bloom the gelatin the same way you did for the filling and mix it well with the mango and sugar.
  • Now pour a thin layer on top of the set mix and again cover with cling film and set for another hour or till it is set.

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  • Take out from the refrigerator and let it sit for 5-7 minutes then gently remove from the springform pan. Slive and serve topped with sliced mangoes (optional)

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# This recipe can be made in individual dessert cups/bowls too.

#This recipe makes the dessert mildly sweet. you can adjust the sweetness as per your liking.

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