eggless and no gelatin mango cheesecake recipe
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5 from 10 votes

eggless mango cheesecake recipe, how to make no bake mango cheesecake recipe

eggless mango cheesecake recipe> Delicious eggless, no bake vegetarian mango cheesecake made with simple ingredients and no gelatin
Prep Time12 hrs
Cook Time15 mins
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: world
Servings: 7
Calories: 398kcal
Author: Harini

Ingredients

  • for the mango cheesecake crust
  • 20 digestive biscuits
  • 50 grams melted butter
  • For mango cream cheese layer and glaze
  • 4 alphonso mangoes
  • Sugar to taste
  • 300 grams cream cheese
  • 100 grams fresh cream optional
  • 1 teaspoon Vanilla extract
  • 5 grams agar agar flakes soaked in 1/2 cup water

Instructions

  • Making the bottom layer-crust of the mango cheesecake.
  • take 20 digestive biscuits in a food processor and process till the they resemble coarse crumbs. Transfer to a mixing bowl and add melted butter. Mix well. In the meanwhile soak the chopped agar agar strips in 1/2 cup water and set aside.
  • Prepare a spring form pan by greasing it well. Transfer the prepared mixture and spread well. Press with the bottom a flat bowl and make the crust smooth. Chill it for 30 minutes as we prepare the next layer.
  • Making the mango cream cheese layer of mango cheesecake.
  • Take the soaked agar agar and cook it in low flame until it is completely dissolved. while the agar agar is cooking, puree the peeled mangoes along with required sugar and transfer to a bowl.
  • Take the cream cheese in a clean bowl and whisk well until smooth. To this add fresh cream if using, vanilla and mix very well. The mixture should be very smooth. Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Keep the remaining 1 cup mango puree in a separate bowl.
  • Once the agar agar is completely dissolved and mixture looks gelatinous add 3/4 of the agar agar liquid to the prepared mango cream cheese mixture and whisk well immedietly. Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen very well. Set in frigged for15-20 minutes. By now the layer will start to set well.
  • Making the mango glaze for mango cheesecake.
  • Add the remaining mango puree to the remaining agar agar liquid and cook in medium flame for 5-7 minutes.
  • Pour this glaze over the set mango cream cheese layer carefully.
  • Chill the prepared cheesecake at-least for 4 hours. Overnight chilling is preferred. Slice and serve the mango cheesecake immedietly, thoroughly chilled.

Notes

1. You can use gelatin instead of agar agar
2. The top most mango glaze layer is optional.
3. Instead of cream cheese you can use a mix of hung curd and smooth fresh paneer
4. Instead of mango glaze you can make a compote with cherry or strawberry and add it too.

Nutrition

Calories: 398kcal