No Oven Mango Cheesecake Recipe | Home-Made Cream Cheese | Eggless | No Gelatine | Chef Sanjyot Keer
This is one of the easiest No Bake Cheesecake recipes ever! No gelatine, No Agar Agar, No Oven, N Eggs & PERFECT BAKED TEXTURE!
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Full written recipe Steamed Mango Cheesecake
Prep time: 12-15 minutes
Cooking time: 1 hr 20 minutes
Serves: 6-7 people
Cream cheese
Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
FRESH CREAM | फ्रेश क्रीम 250 ML
LEMON JUICE | निंबू का रस 1/2 - 1 NOS.
SALT | नमक A PINCH
Method:
To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
While stirring at regular intervals bring the milk to a simmer.
Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
Further squeeze out the excess water & let is rest for five minutes.
Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.
Cheesecake
Ingredients:
BISCUITS | बिस्कुट 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
BUTTER | मक्खन 80 GRAMS (MELTED)
CREAM CHEESE | क्रीम चीज़ 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर 1/2 CUP
CORN FLOUR| कॉर्न फ्लोर 1 TBSP
CONDENSED MILK | कंडेंस्ड मिल्क 150ML
FRESH CREAM | फ्रेश क्रीम 3/4 CUP
CURD | दही 1/4 CUP
VANILLA ESSENCE | वैनिला एसेंस 1 TSP
MANGO PUREE | मेंगो प्युरी 100 GRAM (FRESH)
LEMON ZEST | निंबू का छिलका 1 NOS.
MANGOS | आम AS REQUIRED
Method:
To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
Place the mould in the fridge until you make the batter for the cheesecake.
To make the batter for the cheesecake add the cream cheese into a large bowl.
Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your mango cheesecake is ready to be cut & served.
????????Mango Cheese Mousse Cake Recipe 6 inches｜芒果芝士慕斯蛋糕
????????Mango Cheese Mousse Cake Recipe ｜芒果芝士慕斯蛋糕
I have a question. Is there anyone who doesn't love mango mousse cake? My family and I LOVE mango mousse so so much.
我有个问题。有人不爱吃芒果慕斯蛋糕么？我和我的家人都超级爱芒果慕斯的。
Ingredients / 所需食材：
Mango Puree / 芒果泥：
*Mango / 芒果 1p（650g）
*Caster Sugar / 白砂糖 15g
*Lemon Juice / 柠檬汁 10ml
Sponge Cake / 海绵蛋糕：
*Egg / 鸡蛋 2p
*Vegetable oil / 食物油 15g
*Milk / 牛奶 20g
*Cake Flour / 低筋面粉 60g
*Caster Sugar / 白砂糖 60g
*Lemon Juice / 柠檬汁 2ml
*Vanilla Extract / 香草精 2ml
Mousse / 慕斯：
*Whipping Cream / 淡奶油 250g
*Caster Sugar/ 白砂糖 25g
*Cream Cheese / 奶油奶酪 125g
*Gelatin Sheet / 吉利丁片 6.5+1.5g
*Hot Milk / 牛奶 75ml
*Hot Water / 热水 40ml
Dimension of Mold / 模具尺寸：
6 Inches / 6英寸
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????????
????Music provided by 브금대통령
????Track :Unchanging Heart -
#mangomoussecake #mangocheesecake #mangocheesemoussecake
Chapters:
0:00 Introduction
0:11 Sponge Cake
2:19 Bake at 140°C for 45 minutes
2:30 Mango Purée
3:29 Mousse
5:53 Chill for 3 hours at least
6:03 Decorate
6:44 Taste
Mango Cheesecake Recipe
This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for dessert for summer days. If you like mango, you will love this cheesecake!
►Full written recipe:
► Equipment I used in this video:
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Ingredients:
For the crust:
200g Graham crackers/biscuits
6 tablespoons (90g) Malted butter
1 tablespoon Milk
For the cheesecake:
3½ cups (800g) Cream cheese
1 cup (200g) Sugar
3/4 cup (180g) Mango Puree
4 Eggs
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream
1/2 cup (115g) Sour cream
Orange/lemon zest
1½ tablespoons Cornstarch
For topping:
2 Mangos, cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
1/4 cup (60ml) Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
4. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
6. Spread the topping over the cheesecake. Refrigerate until ready to serve.