We are so excited and thrilled to share this cheesecake recipe on divine taste.
As summer holidays are at its peak I was off to my parents place for a stay for a couple of days. Foodie’s summer holidays are quite much awaited ones since childhood, nothing less than a celebration. But trust me celebrating the same emotion with your parents after getting married has its own beauty 🙂 I had an amazing time 🙂 felt almost like a kid with the shower of endless love and that extra care which was to die for. It could not have been better when after a lovely dinner my mom cooked especially for me, Dad offered me my favourite mangoes with ice cream for sweet dish. I was too full and tried avoiding mangoes. But for how long… 😉 I was about to stand up from the dinner table when my sweet dad offered it again saying “ sweetheart try one and I assure you it would be the sweetest mango of all the mangoes you would have relished this entire season.” He was so right 🙂 sharing that mango with my dad was like….hhmmm…I don’t think I can put that feeling into words 🙂 It was then when I realized that why let this mango season fly away without another experiment with this addictive and delicious fruit 🙂 I guess as Dad said “entire season”, it rang a bell. I shared the same thought with Sakshi and guess what she said “ Yes foodie friend you are the best. I had cheese cake in my mind ever since the mango season began and before they completely vanished. I don’t know how I dint share this with you. ” We were sorted 🙂
Honestly friends we were quite hesitant though as it always seemed like a project to make a cheese cake. We have only seen these on the glass displays of popular bakeries. We never in our wildest dreams thought that we would be making the cheesecake at home one day. But Foodies you had to be there to see us in order to fathom how excited we were when we jumped and shouted with glee just as we gently unlocked our spring form pan and this beautiful cheesecake, a cheesecake which had formed was revealed. The cheesecake was a wonderful experiment, though a bit time consuming, the end result was worth it. With the mango season in full flourish, this makes a perfect dessert.
Cheesecakes are of of two types – one is baked and the other is no baking. No bake cheesecakes are more like curd desserts. They are usually made by blending cream cheese with sweetened whipped cream and placed over a crust of digestive biscuits or any crackers of your choice. They’re tasty and sweet, but almost pudding like and gooey.
Baked cheesecakes are also made with cream cheese blended with sweetened whipped cream. Recipes vary from thirty minutes or more for baking a sponge cake which forms the third layer of a Baked Cheesecake unlike No baking one. In no Baking the third layer is a crust formed of digestive or any crackers of your choice as mentioned before. The results are a more cakelike, heavier texture and much more delicate flavor.
We have got you both the forms of Cheesecakes on our menu today. Once you get the idea about this recipe, you will make it very quickly and easily as per your taste and your choice of No Bake Cheesecake or a Baked one.
In No Bake and Bake cheesecake recipes, the common ingredients are mango pulp or puree, double cream, sugar, vegetarian gelatine powder and cream cheese. The ingredients mainly differ in the third layer. Where it is a crust made of Digestive biscuits in case of No Bake Cheesecake, It is a sponge cake in case of Baked Cheesecake.
In the cheese cake, cheese, sugar, double cream and mango puree are mixed together; make sure the cream is whipped well to a thick stage, so that you can have a cream cheese mixture thick, which can set easily. Fresh ripe mangoes are used to make this light and refreshing cheesecake. It makes for an amazing presentation and tastes just as exotic as it looks. The egg-less recipe is delightfully delicious and can be enjoyed by just about everyone. Ripe mangoes steal the show in this easy peasy cheesecake recipe. Make it a day before so that it can chill overnight. Use tinned mango if out of season. Try this recipe for the smoothest, most scrumptious exotic-flavored cheesecake. You’ll find this simple recipe for cheesecake easy, fun to make, and sooo delicious, you’ll impress your Dad 🙂 guests:) and even yourself 🙂 as soon as you take that first lovely bite.
Foodies for us and we are sure for most of you out there no fruit taste better then a fresh Mango. So let’s make a dessert out of it and put it in a cheese cake:)
INGREDIENTS FOR NO BAKE MANGO CHEESECAKE
Mango cheese cake making involves 3 stages:
- Base – biscuit crumbs
- Middle – mango cheese mixture
- Top or third layer- mango glaze
- Digestive biscuits- 13
- Butter- 80-100gms
- Sugar-1 tsp
Cream cheese mixture
- Whipped cream- 300ml
- Cream cheese- 250 gms
- Sugar- 1/3rd cup
- Mango puree- 3/4th cup
- Gelatin- 2 tsp
- Warm water- 4 tbsp
- Mango puree- 3/4th cup
- Gelatin- 2 tsp
- Warm water- 4 tbsp
- Mango slices for garnishing
- Crush the biscuits in a mixer and add melted butter and whiz again until the mixture comes together. Once done, spoon it in the cake tin. Press into the spring form pan or use individual glasses. Refrigerate while preparing the rest of the cheesecake.
Cream cheese mixture
- Add gelatin powder in hot water and stir till it dissolves. Keep it aside.
- Take a wider and deep bowl, to whisk cream with the hand whisker or electric whisker, whisk until thick or medium thick, add 1 tbsp sugar in the cream and whisk. Remove the whipped cream and keep it in another bowl.
- Add cream cheese in the same bowl, no need to clean, add 1 tbsp sugar and mix with any whisker till it mixes well, then add the whipped cream, mix well, till it blends well.
- Mix the warm gelatin in the mango puree and mix it into cream cheese mixture gently until mixed well.
- Taste and see whether remaining sugar is needed or not.
- Now pour the cream cheese mixture on the crushed biscuit base and refrigerate for 2 hours or until set in both the cake tin and individual glasses.
- Dissolve gelatin in warm water and add to the mango puree. Mix well. Pour this mixture as a top layer, which should be a thin layer not like the middle one, on the cream cheese layer, once it is set. Refrigerate overnight, till you serve. Garnish with mango slices.
- Keep it at room temperature for 15 mins before serving as the base will be very hard.
- Gelatin should be warm while mixing in the mango puree.
- Add gelatin as per the instructions.
- Instead of gelatin you can use agar or china grass, both have to be dissolved in hot water first. Vegetarian gelatin is also available in the market.
- This is a cheesecake which is just about sweet. If you like your desserts sweeter then increase the sugar by about 2 Tbsp. You might also have to do this if your mangoes are less sweet.
BAKED MANGO CHEESE CAKE
Vanilla sponge cake*
FOR CHEESE CAKE:
2 mangoes (peeled and cut into pieces)
4 tbsp thick curd
½ cup whipped cream
¾ th cup castor sugar
1 cup water
1 tbsp sugar
Slice the sponge cake into 2 halves horizontally. Use only one layer of the sponge.
Use the other layer for variation.
FOR CHEESE CAKE MIX:
Liquidize the cream cheese, mango pieces, curd and sugar to a smooth puree in a blender.
Whip the cream till soft peaks are formed and mix gently with the mango mixture.
HOW TO PROCEED:
Place one layer of the sponge cake on the bottom of a loose bottomed 150mm diameter tin can.
Sprinkle the soaking syrup over the sponge.
Pour cream cheese mixture over the sponge and refrigerate till set. Unmold from the tin.
Serve chilled garnished with mango slices.
You cake buy the vanilla sponge cake from the market or make at home.
Cream cheese is also available in big departmental stores. If you wish to make it at home then the recipe is as follows:
5 cups full fat milk
2 tbsps lemon juice
Keep 2 tbsp milk aside and curdle the remaining milk using lemon.
Strain the curdled milk with the help of a muslin cloth or a sieve and squeeze out all the excess water.
Combine the prepared cheese with 2 tbsp of milk and blend in a mixer to a smooth paste.
Strain the prepared mixture with the help of a sieve.
EGGLESS SPONGE CAKE
1 ¼ cup plain flour
1 ½ tsp baking powder
½ tsp soda bi carb
¾ cup condensed milk
4 tbsp melted butter
1 tsp vanilla essence
Sieve the flour, baking powder and soda bi carb together.
Combine the condensed milk, melted butter, vanilla essence and 5 tbsp water in a deep bowl and beat well using a whisk.
Add the sieved flour mixture and mix gently with the help of spatula. The batter should be dropping consistency.
Pour the batter into a greased and dusted 175 mm diameter cake tin.
Bake in a pre heated over at 180 degrees for 20-25 mins.
Are we glad that we made this? You bet! This is going to be a constant fixture during every mango season in our kitchen, a part of every celebration and maybe next year we are going to welcome the mango season with this cheesecake just as we are bidding adieu to this season with this incredibly wonderful vegetarian dessert.
Happy Fathers Day!!!
Parul n Sakshi