Mango Cheesecake Recipe - A cheesecake with the rich flavour of mango

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango pulp ( मैंगो पल्प ) , Paneer (cottage cheese) ( पनीर )

Cuisine : Fusion

Course : Desserts

Mango Cheesecake

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

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 : High

Ingredients for Mango Cheesecake

  • Mango pulp 2 cups

  • Paneer (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.

How to make Mango Cheesecake

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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