“I cant tell you how much i have had to struggle to make this cake. To get to this level, i had to waste lots and lots of ingredients. I couldnt sleep as i couldnt get the right consistency, right texture. This all happened as we do not get Philadelphia cream cheese or any other cream cheese here. I had to do an extensive research on how to make cream cheese myself. And yipee !!!finally i cracked it 🙂
This is the simplest “No Bake Mango Cheese Cake”” – this is what i wrote a year back. Now i can make cheese cake even in my sleep ? so much i have learnt in a year….i am happy that the recipe hasn’t changed ☺️
Ingredients
Base
150gms – mcvities biscuit
2tbsps – melted butter
1 tbsp – sugar, brown preferably
Filling
2tbsps – gelatin
4tbsp – hot water
200 gms – cream cheese/ paneer (fresh abd blended into a smooth paste)
200 gms – heavy cream
1/4 cup – Sugar (depending on how sweet the mango is)
1 tin mango, or flesh of two mangoes
Glaze
1 tsps – gelatin
1/4 cup – Sugar
Flesh of one mango
Method
Base
Prepare a 9″ springform by lining the bottom of the pan with grease proof paper.
In a mixie powder the biscuit. Remove it into a bowl. Gradually add the melted butter . And mix it with your hands so that the butter coats the biscuit well. The mixture has to be seperate and not too sticky. Almost like bread crumbs.
Now put the mixture into the bottom of the pan and spread it evenly. Now using a measuring cup press down the crumbs so that the crumb becomes the base. Bake it for 3 to 5 mins in the oven. Remove it out and let it cool.
Cheese filling
Dissolve the gelatine in hot water and let it bloom for 5 mins. Beat the softened cream cheese,fresh cream, sugar, mango flesh, dissolved gelatine in a mixer until very smooth. Pour onto prepared crumb crust. Chill until firm. For atleast 4 hours before glazing.
Glaze
Dissolve the gelatine in 1/2 cup hot water.
In a sauce pan just heat the mango paste. And cook till the raw smell of the mango goes. Now add the dissolved gelatine to the mango paste.Cool the mixture completely. If not the hot glaze will melt the cheese layer.Pour the mixture onto the set cake .Be sure that the cheesecake filling has been chilled for at least 4 hours BEFORE pouring the glaze on top. Chill it again for a good 10 to 12 hours for best result.
Top it generously with berries, edible flowers and leaves. Serve chilled.
Keep the cake refrigerated as it will start melting if kept out for a long time.
ohhhhhhhh, seems yummy. Got to try. Thanks for this
🙂
Mango desserts to start with this ☺
Btw the ingredients list says heavy cream while the detailed steps says mix cream cheese, fresh cream…
Which one to use? Regular amul will work?
Also I don’t easily get unflavoured gelatin here….if I have to substitute using agar agar any idea what should be the proportions? Also if you recommend any brand of agar agar?
Hi Roopal, the ingredients list says heavy cream and Cream cheese both. You will need both cream cheese and fresh cream. I use Milky mist as it is heavier than amul. But incase you don’t get that, you can go ahead and use amul. Agar agar works too, but I personally haven’t used it. So I might not be able to suggest the exact proportion or the brand ?
Amazing recipes. I’m your fan. Question, this mango cheesecake does not go into the oven, right? Just wanna make sure 🙂
Thank you Irma ? no it doesn’t go into the oven, goes into the refrigerator ?
Yes I realized immediately after I posted my comment. I read the recipe late in the night when I was about to sleep ? Congratulations on your wonderful skills! And thank you for sharing them with the world!?