Eggless Mango Cheesecake
Eggless Mango Cheesecake Recipe - It is no bake, no gelatin, no agar-agar cheesecake
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Graham cracker crumbs or crushed digestive biscuits
- 2 tablespoons White granulated sugar
- ¼ cup Unsalted butter (Melted and cooled)
- 4 ¼ cups Milk
- 1-2 tablespoons Lemon juice (freshly squeezed)
- 2 medium Mangoes (or 1 cup pureed)
- ¼ cup Plain yogurt ((dahi or curd) Make sure it is thick, not watery)
- ¾ cup White granulated sugar (reduce if using store bought sweetened mango puree)
- ½ cup Heavy whipping cream or fresh cream or malai
Instructions
- 1
Prepare the pan for cheesecake. If you want to make round big cheesecake then use 9 inch or 6 inch diameter springform pan or tart pan which has removable bottom.
- 2
Generously grease the pan (bottom and sides) with butter and keep it aside.
- 3
Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
- 4
Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
- 5
Press crumbs evenly in the bottom of pan. I used the bottom of the glass to press it tight and even.
- 6
keep in refrigerator to set for about 15-20 minutes to set.
- 7
Heat the milk in a heavy bottom pan to make paneer on medium heat.
- 8
Let it come to a boil. Turn off the stove.
- 9
Gradually add lemon juice and stir. It will start to curdle.
- 10
Once all the milk curdles strain it. separate the paneer and whey using muslin cloth or man’s handkerchief. Rinse it under the cold water.
- 11
Squeeze out all the water, Keep it aside in the strainer till needed.
- 12
Take heavy cream in a bowl. Make sure it is chilled.
- 13
Whip it till you get stiff peak. keep it aside.
- 14
make smooth puree of mangoes and sugar in the blender.
- 15
Add paneer and thick yogurt. again blend it till smooth. Remove it to a bowl.
- 16
Add whipped cream. fold it in.
- 17
Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
- 18
Let it chill for 6-7 hours or overnight in the fridge.
- 19
Once chilled and set. remove it. peel the liner.
- 20
gently place it into serving plate using spatula.