It’s hot, raging summer with some rainy spells in between and the best part about summer? Well, its mangoes ofcourse!! Especially if it’s of the Alphonso variety!!
I had to make something out of the mangoes that were stocked up in my refrigerator since after all it is the core flavour of the season! Something icy, chilly and heavenly. 🙂 So, cheesecake it had to be!!
This is my second Cheesecake recipe and my first no-bake version and I am not using cream cheese for this one.
Infact, instead of cream cheese, this recipe calls for a mix of condensed milk and cottage cheese and is solidified with gelatin and refrigerated. Mango puree is the topmost layer.
I have earlier posted a baked version using pumpkin puree here. Do check that out too!
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake. It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee.
Some historical context:
The origins of cheesecake trace back to ancient Greece. But the modern ones claim to be an English invention.
Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York.
Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled biscuit base. This type of cheesecake was invented in America.
The quantity described in this recipe is for a deep dish but unfortunately, the only springform pan I had was a shallow one so the remaining I poured into a separate container and took it to my workplace for my colleagues. Everyone seemed to love it and could not believe what a makeover cottage cheese got!! 😀
I have used about 5-6 mangoes of the langda and Dussehra variety for making the puree.
I will describe how to prepare the pan if you do not have a springform one which is essential to unmould the cheesecake easily.
So let us move onto the recipe here below.
Eggless No-Bake Mango Cheesecake
A no-bake eggless cheesecake made from condensed milk, cottage cheese, and mango puree and hardened with gelatin
Credit: Yummy Tummy
Ingredients for the Base
- Biscuit – 30 powdered finely ( I used Milk Bikis, You can use digestive Marie biscuits or crackers even)
- Butter – 100 gms Melted
For the Middle Layer
- Paneer / Cottage Cheese – 200 gms
- Condensed Milk / Milkmaid – 1 tin / 400 ml
- Sugar – 2 tbsp
- Vanilla – 1 tsp
- Gelatin – 3 tbsp
- Mango Puree – 300 ml
For the Top Mango Jelly Layer
- Mango Puree – 300 ml
- Gelatin – 2 tbsp
- Start by soaking the gelatin in cold water. You can use all the gelatin given for the cheese layer as well as the amount give for mango jelly and soak it together for around 15 mins till it blooms.
- If you don’t have a springform pan, then you can make a substitute that will act the same. Take the pan or mould for the cheesecake. Line it with foil, make sure the foil comes over the top edge so that it will be easy to pull out the cheesecake later on from the mould. Then line it with cling wrap. Then line the bottom with some parchment paper. The mould is ready.
- Make the Base: Grind the biscuits into a fine powder. Melt the butter and add to the powdered biscuits. Mix well. Now add this to the base of the mould and press it to make an even base. Put the mould in the freezer for 10 mins. The base is done.
- Make the middle layer: Blend together the crumbled cottage cheese, condensed milk, vanilla, sugar into a smooth puree. Pour this into a bowl and add 300 ml of mango puree to it. Mix well.
5. Now add some water into a saucepan, and bring it to a boil. Add the soaked and softened gelatin to it and mix well till it is dissolved. Now pour half of this gelatin mixture to the cheese mixture and mix well. Pour the cheese mix over the biscuit layer and put it in the freezer for 10 mins.
6. Now add the rest of the gelatin into the 300 ml of mango and mix well. Pour it over the cheese layer and return it back in the fridge for 4-6 hours for the cheesecake to set.
7. Now unmould the cheesecake carefully from the pan with the help of foil and cling film and place it on a plate. Return it back to the fridge till serving. Slice and serve.
I am certain you will love this recipe. It is so simple and easy to make with commonly available ingredients. Do try this out and let me know how it turns out! Coming back with more such delightful ones! Please leave you thoughts below.