12 Jul 2014

Eggless No Bake Mango Cheese Cake | Easy No Bake Recipes

I can't believe I am writing a post on mango cheesecake! Cheesecakes have been the last on my to-do list simply because I don't like them! I have had some store bought cheesecakes before and I didn't quite like the taste and I never wanted to make them. But seeing the craze for cheesecakes, I decided to do justice to my blog and make one just for the sake of the blog! 


Eggless Mango Cheesecake


And even then, I was making the cheesecake for my driver's son's birthday. Was planning on making a nice cheesecake, click some pictures and send the cake over to their house! But alas, when the cake was almost done, my driver tells me that everybody in his family is down with fever. I can't give a chilled cake for a family that is struggling with fever so I was forced to cut and eat this cake.

Oh what a pleasant surprise I had! This cake tastes absolutely delicious! Simply WOW! Exotic! If it was not for some common sense and self control, I would have finished this cake by myself!!
This cake is made with paneer (cottage cheese) which is more easily available than the regular cream cheese that is normally used in cheesecakes. This is not a traditional cheesecake, made with creamcheese more like an Indian version but I figure that is what makes this cake more yum!
Do try, you will not be disappointed!


Eggless Mango Cheesecake

EGGLESS NO BAKE MANGO CHEESECAKE
Preparation time 20 mins | Setting time - 4-6 hours | Serves -  10 slices
Recipe adapted from - here

Ingredients

For the base
  • Biscuits - 35 sunfeast chocolate biscuits (or any biscuit)
  • Butter - 80 gms

For the cheesecake layer
  • Paneer - 200 gms
  • Condensed milk - 1 tin (400 ml) I used milkmaid
  • Fresh cream - 200 ml (I used amul fresh cream)
  • Mango puree - 350 gms
  • Vanilla extract - 1 tsp
  • Gelatin - 2 tbsp (or) agar agar powder 1.5 tbsp
  • Water - 1/2 cup
  • Sugar - if needed add 2 tbsp (I did not add)

For the mango glaze
  • Mango puree - 1/2 cup
  • Gelatin - 2 tsp (or) agar agar powder 1.5 tsp
  • Water - 3 tbsp

Eggless Mango Cheesecake

Method

Preparation 
  1. Butter the bottom and sides of an 8 inch springform pan. I lined my pan but that is not needed.
  2. If you don't have a springform pan, use your normal cake pan or a tart pan. Line the regular cake pan with a clingfilm or aluminium foil. Line the bottom and sides together without cutting the clingfilm so that you can easily lift the cheesecake out when it's set.
  3. Chop mangoes and make a puree and set aside.

FOR THE BASE
1. Take the biscuits in a blender and process to a fine powder and transfer to a bowl.



2. Melt the butter and add it to the biscuit powder and mix well. It will be like wet sand.



3. Transfer this biscuit mixture to the base of the pan and press well. Refrigerate it until we finish the next step.


FOR THE CHEESECAKE
1. Take 2 tbsp of gelatin in 1/2 a cup of water and mix. Let it sit for 5 minutes. Then heat it in a microwave or sauce pan for 30 seconds. Let it cool. It will become a clear solution. Check notes to use agar agar



2. Grate or chop the paneer and add it to a blender. Add the condensed milk and fresh cream and blend till smooth.
3. Transfer to a bowl and add the vanilla extract. Add the mango puree and mix well.



4. Add the cooled gelatin mixture into the mango mixture and mix well.



5. Bring the springform pan from the refrigerator and pour the mango mixture over the biscuit base layer. 



6. Tap once to remove the air bubbles. Cover and refrigerate until set. 


FOR THE MANGO GLAZE
1. Once the cheesecake is set, prepare the glaze. 
2. Soak 2 tsp of gelatin in 3 tbsp of water and allow to bloom for 5 minutes. Then heat it in a microwave or double boiler or gas for 30 seconds. Allow to cool completely. 



3. Blend mangoes to get 1/2 cup of mango puree. 
4. Once the gelatin has cooled down, mix it with the 1/2 cup of mango puree. Mix well.



5. Pour over the set cheesecake and spread lightly.
6. Cover and put the cake back in the refrigerator until the glaze sets completely. (Atleast 4 hours)
7. Once set, remove the springform pan slowly.
8. Slice and enjoy!


Eggless Mango Cheesecake


HOW TO MAKE THE CHOCOLATE LACE COLLAR
Decorate the cake as you wish. I made a chocolate collar for my cheesecake.

Ingredients
  • Dark Chocolate Compound - 1/2 cup (I used Morde dark compound)
1. Measure parchment paper to the circumference of the cake, leave 1 inch extra and cut the paper.
2. Chop the chocolate and melt it using a double boiler. Allow it to cool slightly.
3.  In the meantime, draw any designs of your choice on the parchment paper or you can do any free hand squiggles. 
4. Pour the melted and slightly cooled chocolate into piping bags or paper cones.
5. Snip off the edge of the piping bag and if you have drawn any outline on the cut out parchment paper, flip it over and trace a pattern with the melted chocolate. Or do some random designs.
6. Once done, let it set partially. Keep watching, the surface of the chocolate will go from glossy to matte.
7. Once it's partially set, wrap the parchment paper gently around the cake. Press slightly and let it set either at room temperature or place it in the fridge.
8. Once the chocolate is set, remove the parchment paper gently.
9. And voila, you have a beautiful chocolate collar!!



Eggless Mango Cheesecake

Notes
1. You can use any digestive biscuits or any biscuit of your choice. I wanted a chocolate flavor hence added chocolate biscuit.
2. Use mangoes that are fibrous and not stringy.
3. Do not line the pan. Lining the pan is not necessary. I lined the pan and it was a bit difficult to remove the lining. I had to invert the cheesecake and remove the paper otherwise you can just serve it with the springform base.
4. Keep the cake covered in the refrigerator.
5. The cake will keep well for 2 days in the refrigerator.
6. For agar agar - While making the cheesecake, make the mango+paneer mixture and then start making the agar agar. If you make the agar first, it will set by the time you finish the mango mixture. Add the agar agar to warm water and heat it up, bring it to a rolling boil. Agar agar needs a rapid rolling boil to activate. Let it cool to almost room temperature. Keep stirring often so that the agar agar does not form lumps as it cools down. Then add it to the mango mixture, mix well and pour into the tin. Follow the same method for the glaze as well. Please Note - I have never used agar agar, use as per your discretion.


Until next time,
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34 comments:

  1. very well made,love the chocolate collar as u have said

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  2. Gorgeous cheesecake..You have made it perfectly.....

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  3. Colorful and inviting cake....

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  4. Very Nicely done. It looks gorgeous..

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  5. Omg, cant take my eyes from ur beautiful cheesecake.

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  6. I'm not a big fan of sweet stuffs. Usually make to give away or guest. I love this cake simple because there's no baking involved and its simply fabulous.

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  7. Beulah, Love the color of the cake.. Perfect recipe for summer.. Yum yum

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  8. wow...i liked the mango glaze

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  9. WOW... i love the neat cuts and the steady cheesecake dear... awesome attempt... I feel that cheesecakes made at home taste much better than the store bought ones...

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  10. I am yet to try my hands on cheesecakes, yours luks so beautiful n yummy...

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  11. Cake looks pretty neat,lovey crust

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  12. Yummy and colorful cheese cake.... :)

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  13. Tempting mango cheesecake...yummy...

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  14. perfect cheesecake...very well explained, thanks for sharing that chocolate collar part too...lovely clicks

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  15. delicious! it looks FABULOUS AND FANTASTIC !

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  16. I made this cheesecake and everyone loved it!! Your recipes are awesome BEULAH!! :)

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  17. Hey Beulah! Thanks for the recipe. This looks interesting. One question. Does paneer not give a granular texture to the cheesecake? I mean, compared to cream cheese, of course. And paneer has a milky odour too. Does that get masked with the other ingredients?

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    Replies
    1. Hi, blend the paneer really well, it has to be very smooth. But yes, it won't be as smooth as cream cheese. There is no milky odour with paneer, the fruity flavor is very strong. But of course, you can use cream cheese if you prefer it.

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  18. Hi beulah, how do I transfer the cake to a cake base or a plate as I haven't lined it with the parchment paper? How can I remove the tin base. Confused

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    Replies
    1. It is a little tricky to remove the cheesecake from the base. If possible, cut and serve along with the base of the springform pan. If not, gently life one side of the cake with a large cake lifter, slide the cake lifter deeper and lift and transfer to a large plate or cake board.

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  19. Hi yummylicious 😊 can i Use Amul heavy whipping cream instead of Amul fresh cream?

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  20. Hi..do you have any idea how to use the solar veg gell o tone for this recipe

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    Replies
    1. Solar veg gel o tone will not work in this recipe. It solidifies the moment it hits anything that is slightly cool. Saying this from personal experience. I have been using agar agar ever since solar gel a tone failed to work

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