Recipe: Bake-less Mango Cheesecake

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

Serves: 10-12

Ingredients:

 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)

 Method:

1. Peel and cut the mangoes and make a smooth pulp in the mixer.
2. 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.
3. Mix the biscuit crumbs with melted butter until the biscuit crumbs hold together.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.