Mango Cheesecake Recipe - Summer Special Dessert - Mango Cake Recipe - Anushruti
Watch how to make Mango Cheesecake, a mouth watering recipe by Anushruti.
As we bid adieu to the king of fruits, our Chef Anushruti presents the lovely recipe for the delicious, easy to make, and most importantly, Gelatin Free Mango Cheesecake! Enjoy!
Ingredients:
For Crust:
160 gm (1 1/2 cups) digestive biscuits or any other fairly plain sweet biscuits, crushed
100 gm (1/2 cup) butter (preferably salted butter), chopped
For Filling:
160 gm (1 cup) fine sugar or powdered sugar
800 gm (3 cups) thick full cream yogurt
400 gm (2 cups) panir cheese or cottage cheese*
375 ml (1 1/2 cups) water
10 gm Chinagrass or Agar Agar or Kanten*
2 mangoes (1 cup), peeled, chopped and pureed (make sure that you heat the mango pulp on medium heat before pouring the china grass mix with it)
1 tsp pure vanilla extract
For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
- Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 400 gm or 1 1/2 cups) thick yogurt.
Prepare the crust:
- Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered. This is more easy than it sounds. Once this is done put the biscuits in a large mixing bowl. Put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. Alternatively, process the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.
- Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.
Prepare the filling:
- Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft.
- In a food processor fitted with the metal blade or blender, place the strained yogurt, panir cheese or cottage cheese and the sugar and process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.
- In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
- In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely. This can take about 10 minutes. Do not allow this to boil.
- After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
- Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.
- Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. Allow the cheesecake to set for an hour or so before spreading the glaze over it.
For the Mango Glaze:
- Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it.
*If using cottage cheese make sure the water is completely drained and the cheese is dry to get a perfectly set cheesecake. Try and use panir cheese blended into a puree for this recipe.
*A few notes about cooking with chinagrass or agar agar or kanten.
China grass or Agar Agar or Kanten is a sea weed and completely vegetarian. It gives a smooth, glossy finish and many chefs prefer to use it over gelatin. China grass, if used properly sets easily at room temperature.
1. China grass needs to be broken into pieces and softened by soaking in water for atleast 5 minutes.
2. Heat chinagrass on a low flame for it to melt completely.
3. The dissolved chinagrass liquid should be immediately mixed with another portion of hot mixture. Remember that both the mixing agents need to be hot for the china grass to set properly. If either of them is cold, then the dessert wont set properly.
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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No-bake cheesecake with condensed milk - The best recipe
This no bake cheesecake with condensed milk is ultra rich and creamy. It's a basic recipe of eggless no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
0:00 Intro
0:15 Preparing pan
0:45 How to make crust
2:03 How to make cream cheese filling
4:54 Setting time
4:59 How to separate from pan
5:05 How to cut slices
5:32 Garnish
List of ingredients;
Cream cheese 500gm
Condensed milk 300ml
Vanilla essence 1 tsp
Lemon juice 2 tsp
Gelatin 1 tbsp ( Tip: Use gelatin as per package instructions )
Water 2 tbsp
Digestive biscuits 2 cups/ 265 gm
Butter 6 tbsp
Sugar 2 tbsp (optional)
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A perfect make ahead dessert for any occasion. Easy and No-bake and crowd pleaser!
After this you will never look for another recipe of no-bake cheesecake with condensed, its easy and divine.
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WRITTEN RECIPE:
INGREDIENTS:
5.2 oz (150 grams) chocolate cream cookies
5 tablespoons (70 grams) butter (melted)
8.8 oz (250 grams) cream cheese
1/4 cup and 2 tablespoons (75 gram) white granulated sugar
1 large egg
1 teaspoon vanilla extract
5 tablespoons (100 ml) heavy whipping cream
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
200g ( 7 oz ) cream cheese
30g ( 2 Tbsp + 1 tsp ) butter
1 tsp vanilla extract
60g ( 1/4 cup ) milk
3 egg yolks ( 50g - 55g )
20g ( 2 Tbsp ) flour / all purpose flour
20g ( 2 + 1/2 Tbsp ) cornstarch / corn flour
3 egg whites ( 100 - 110g )
75g ( 1/4 cup + 2 Tbsp ) sugar
7g ( 1/2 Tbsp ) lemon juice
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RECIPE:
SHOP:
If you’re looking for a showstopping dessert, this baklava cheesecake IS IT! From the creamy New York style cheesecake filling, spiced nuts and crunchy filo pastry, this is the most decadent, elegant dessert you will have! Perfect for any festive occasion (including Eid!).
INGREDIENTS:
Syrup
- ½ cup (105 g) water
- ¼ cup (50 g) white granulated sugar
- ¼ cup (85 g) honey - I use the liquid type
- 1½ tbsp fresh lemon juice
- 1 cinnamon stick
Cheesecake
- 1½ cups (180 g) pistachios
- 1¾ cups (175 g) walnuts
- 1 tsp cinnamon powder
- 1 tsp white granulated sugar - to mix with the crushed nuts
- 3¼ cups (750 g) cream cheese - room temperature
- 2½ tbsp flour - regular, all purpose
- 1 cup (200 g) white granulated sugar - for cheesecake filling
- ¾ cup (180 g) sour cream - room temperature
- 2 tsp vanilla essence/extract
- 1½ tsp fresh lemon juice
- ¼ tsp salt
- 3 large eggs - room temperature
- 10 sheets filo pastry
- ¼ cup (55 g) unsalted butter - melted
- 2 tbsp dried edible roses - optional
Place your cheesecake into the oven for 1 hour at 140°C (284°F) with the fan on (increase to 155°C (311°F) if you don't have a fan function). At the 1 hour mark, carefully remove the sides of the springform pan, turn up the temperature to 160°C (320°F) (increase to 175°C (347°F) if you don't have a fan function), and bake for a further 30 minutes, or until the filo pasty has a light golden colour. Check the cheesecake every 15 minutes to make sure it's not overbrowning.
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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