No-Bake Mango Cheesecake is as the name suggests – a cheesecake in mango flavour which is not baked but set in refrigerator. The base is crushed digestive biscuits or you can use any other cookies or biscuits of your choice. Agar-agar is used to set it.
I always look at cheesecakes & wondered how they get this cheesy look, feel & taste. Every day I come across very appetizing cheesecake recipes & ‘transport to heaven’ photos on google. My To Bake List mostly comprises of goodies for which either I do not have correct equipment or I do not have the courage to test my abilities.
With a lot of apprehension and misgivings I chose to make Mango Cheesecake. I went for a tried & tested recipe by choosing from a blog. Anushruti of Divine Taste, blogs vegetarian recipes which she has created herself. Her recipes are perfect & snaps even better than perfect. :) Hop onto her blog for some more wonderful recipes. I didn’t want to make a very big cheesecake (always need to watch my weight ;) ) so reduced the quantity by half & used a loose bottom pan. I had little mixture leftover, so I used jelly moulds to set them individually.
I served it to my brother-in-law and his friend. To say the truth, friend was completely taken with it, and brother-in-law was thoughtful with every bite. Till date I do not know, whether he liked it or hated it. :) I personally loved it but I guess my family was not very ready for this creamy cheesecake especially no-bake version as my sister kept prodding me to bake it which I refused to do. In hindsight, I feel I should have done then atleast they would have enjoyed it. So on my To Bake List, I add a Baked Cheesecake.
I had to serve this cheesecake to guests who were almost running outdoors towards their car and hence couldn’t wait for the sauce to set properly – you can see my sauce it still slightly loose on top. It was perfect when I cut a slice from it next day.
No-Bake Mango Cheesecake
- 80 gram digestive biscuits crushed
- 50 gram unsalted butter chilled & cubed
- 80 gram sugar powdered
- 400 gram greek yogurt hang 800 gram homemade curd to make 400 gram hung curd
- 200 gram cottage cheese homemade paneer
- ¾ cup water
- 5 gram china grass
- 1 mango peeled, chopped & pureed
- 1 tsp vanilla extract
for sauce – mango sauce
for the crust
- Place biscuits in a zip lock & crush using a rolling pin into powder.
- In a large mixing bowl, place butter & crushed biscuits. Using your hands rub in butter & biscuits together until well mixed.
- Place the mixture in a 6 inch loose bottom pan or springform pan. Press tightly to form a crust. Set in freezer for ½ hour.
for the filling
- Meanwhile, soak china grass in ¾ cup water for 10 mins until it becomes soft.
- In a processor run hung curd & paneer until smooth & creamy. Transfer it to a mixing bowl.
- In a heavy bottom sauce pan, heat mango puree over medium flame. Do not allow this to boil.
- In a separate sauce pan, place china grass & water mixture until it melts completely, about 5-6 mins. Do not allow this to boil.
- Once china grass melts completely, pour hot china grass solution into hot mango puree, stirring all the while.
- Slowly add the mango-china grass mixture to curd-paneer mixture.
- Stir in the sugar & vanilla extract and beat with a wire whisk until well blended.
- Pour this mixture over the prepared crust & allow to set in refrigerator for 3-4 hours.
assembling the cheesecake
- The sauce should be at room temperature. This was important for me as I was using preserved sauce from earlier recipe.
- Spread the sauce over the set cheesecake.
- Chill overnight in refrigerator for good setting or you can set in freezer for 2-3 hours.
- When set, slice & serve chilled.
- 2 mangoes medium sized
- ¼ cup orange juice fresh
- ¾ cup sugar granulated
- Peel & deseed mangoes. Puree the mango pieces in a food processor.
- In a heavy bottom pan, mix together all ingredients.
- Cook on low flame stirring often until the sauce reduces by one-third and begins to thicken nicely. Allow it to cool.