“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 ☺️
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
1 tsps – gelatin
1/4 cup – Sugar
Flesh of one mango
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.
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.
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.