Easy and step by step – no bake, no eggs and no gelatin mango cheesecake is all you need for a quick, hassle free, divine tropical dessert!
INGREDIENTS
For the bottom layer of cheesecake
- A pack or more of Marie biscuits or crackers
- 3 tbsp. honey or melted butter (tastes best with either, your choice)
- ¼ tsp cinnamon powder
For the middle cream cheese layer & top layer
- 3-4 medium mangoes or about 2 full cups of mango pulp (avoid mangoes with fibrous texture, they are best for Aamras, use good quality mangoes like alphonso for cheesecakes and soufflés)
- 225 gms plain cream cheese
- 200 ml cream
- 1 tsp vanilla essence or extract
- Sugar according to how sweet you like the mango pulp to be, especially mixing in the cream
- 5-6 tsp chopped or powdered agar agar
- ¾ cups water
METHOD
To prepare the bottom layer of cheesecake
Step 1
Dry grind and finely powder the biscuits, to this add in the honey or melted better and blend in once more until it’s evenly combined
Step 2
Grease the detachable pie pan bottom with some butter, unsalted if you prefer
Step 3
Transfer the crumble onto the bottom of the pan and press it down evenly and firmly with the help of your fingers
Step 4
Set aside in the fridge for the next 15-20 minutes for the biscuit crumble to set well
To prepare the middle cream cheese layer & top layer
Step 1
Begin with cutting small pieces of agar agar and soaking them in water for about 20-25 minutes in a small sauce pan
Step 2
Prepare a puree of peeled and chopped mangoes in a blender; divide the puree in to two separate bowls and keep aside
Step 3
In a large mixing bowl, add in the cream, vanilla extract, cream and sugar – whisk with a hand wired whip or a hand blender until creamy and thick
Step 4
Now add half of the mango puree in the cream cheese mixture and combine it gently
Step 5
Set the agar agar pan on a low flame, keep stirring until it dissolves in water and forms a gelatin like consistency
Step 6
Now, once the agar agar liquid is warm, distribute two separate portions of it – add one portion of it to the mango puree and cream cheese mixture, stir in quickly
Step 7
Now add the remaining portion to the mango puree and stir quickly again (keep in mind, before adding agar agar, if the puree is not sweet, go ahead and add some sugar)
In case the agar agar solidifies, make sure to keep it on a double boiler to have it return to normal consistency
Step 8
Now pour the mango cream cheese mixture in the pie pan over the set crumble, evenly spreading across the layer with the help of a spatula
Step 9
Set this aside in the refrigerator for about 34-40 minutes
Step 10
Remove it and layer with some mango puree and agar agarmixture, use a spatula to evenly layer it over the cream cheese mixture
Step 11
Now cover with a lid and set aside for the next 4 hours
Step 12
Gently unmould and place the mango cheesecake on a serving plate or cake stand
Step 13
Whip up some whipping cream, chop some mangoes, mint leaves and get creative with decorating your delicious cheesecake as you like!
Step 14
Slice your masterpiece and serve immediately! Luscious and creamy mango cheesecake with absolutely no eggs and gelatin is now ready to be served!