How to make Mango Cheesecake - A cheesecake with the rich flavour of mango

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango Pulp (मैंगो पल्प), Cottage Cheese

Cuisine : Italian

Course : Desserts

Mango Cheesecake

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Mango Cheesecake Recipe Card

Mango Cheesecake
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Prep Time : 11-15 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango Cheesecake Recipe

  • Mango Pulp 2 cups

  • Cottage Cheese 2 cups

  • Crust ½ centimeter cubes

  • Digestive biscuits 8-10 tablespoons

  • Butter 2 tablespoons

  • For Filling

  • Skimmed milk 1 cup

  • Condensed milk 1/2 cup

  • Cornflour/ corn starch 1 tablespoon

  • Carrageenan (vegetarian gelatin) 1 tablespoon

  • Skimmed milk yogurt 1 1/2 cups

  • Mango essence 1 teaspoon

  • Sugar powdered 1/2 cup

  • For Topping

  • Mango jelly 1 tablespoon

  • Mango sliced 1

Method

Step 1

Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper.

Step 2

Press the mixture lightly and place it in the refrigerator to set. Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside.

Step 3

Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. Take hung yogurt in a bowl. Add paneer and mix with a whisk.

Step 4

Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again.

Step 5

Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake.

Step 6

Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.