Summers are all about mangoes. The bright yellow colour, the addictive smell and the juiciness of the mango pulp bring a smile to everyone’s face and make us temporarily forget the unbearable heat and the sultriness of the summer-time. I like mangoes in almost everything from juices to chutneys to shakes, coolers and ice-creams. I simply love it. I have been home on a holiday for a week now and every time I walked past the dining table, those ripe mangoes on the fruit bowl kept distracting me. Yesterday, I finally gave up and decided to make something out of them and immediately thought of a cheesecake. Cheesecakes are my favourite too. The combination of cream cheese and mangoes me restless through the night. I flipped through many recipes and finally decided to make a bake-less mango cheese cake. This cheesecake is a perfect summery dessert so mango lovers just give it a go. This is how to go about it:
Preparation Time: 15-20 min
Cooking Time: 30-45 min
Britannia Processed Cream Cheese – 180 g × 3 = 540 g
Amul Fresh Cream – 300 mL (one and a half pack of 200 mL each)
Digestive Marie Biscuit Crumb – 2-3 cups depending on the thickness of the cheesecake
Amul Butter – 120 g (enough to hold the biscuit crumbs together)
Grounded Sugar – 1 cup
Mangoes – 4 nos. (large and ripe)
Gelatin – 2 Tbsp (vegetarians can use agar-agar instead)
- Peel and cut the mangoes and make a smooth pulp in the mixer.
- Crush the Marie biscuits with a rolling pin or in the mixer making sure the crumbs are not too fine. The crumbs should be slightly coarse.
- Mix the biscuit crumbs with melted butter until the biscuit crumbs hold together.
- Put the biscuit crumbs into a 10” spring-form baking tray and press the crumbs on to the base with fingers until a medium thickness layer is formed. Put the tray with the biscuit layer into the refrigerator and let it set for 10-15 min.
- Dissolve the gelatin in lukewarm water over a double boiler. Once the gelatin has dissolved, let it cool slightly and pour it into the mango pulp mixture and set aside.
- In a big bowl, mix the cream cheese, fresh cream and the sugar together until smooth and creamy. Pour in 3/4th of the mango + gelatin mixture into it and fold in well.
- Take out the spring-form tray and pour the mango-cream cheese mixture on the set biscuit base slowly making sure not to disturb the biscuit base.
- Put it back into the refrigerator and let it set for 2-3 hours. Once the cream cheese layer is slightly set Pipe the remaining 1/4th mango mixture onto the cream cheese layer and put it back into the fridge and set overnight.
9. Serve chill.