Everyone will love it, from elderlies to kiddies…
It’s Mango season, ladies! And before the rains take the fruit king away with them, make this last dessert, which is sure to please all your senses. Believe me, I made it, and now my siblings can’t wait for next summers, to enjoy this colourful and flavourful treat again.
This no-bake cheesecake is a tempting delight, and easy to make as all the ingredients are readily available. The best part is it doesn’t involve cheese! Don’t believe it, well, whisk it up and find out.
It is made in three layers. All have their unique taste and color.
For Base Layer
- 30 biscuits- powdered finely. I used low cal Marie Light; you can use any of those that are available.
- 100 g melted Amul butter. This imparts a little salty taste to the base that blends nicely when you eat a whole piece. However, you can use homemade white butter if you want to keep it sweet.
For Cheese Layer
- 200 g cottage cheese (Paneer)
- One 400 ml tin condensed milk (Milkmaid)
- 4 tbsp. finely powdered sugar
- 1 tsp. vanilla essence
- 4 tbsp. gelatine
- 300 ml mango puree, for which I used Alphonso king as they have reddish yellow color, and a sweet and sour taste that I love. You can use any mango.
For Mango Jelly Topping
- 300 ml mango puree
- 2 tbsp. gelatin
- Start by soaking all the gelatine in cold water. Leave it aside for about 20 minutes till it plumps up.
- Prepare a cake tin by lining it up with aluminium foil, and then cling wrap so that the foil comes over the top. This will help in pulling out the cheesecake, when it’s set. If you don’t have a cake mould, you can also use the microwave glass dish and prepare it similarly.
- Add melted butter to the powdered biscuits, and mix well.
- Pour this in the base, and press slightly to ensure a plain and leveled surface.
- Throw the dish in the freezer for about 10 minutes.
- To make cheese layer, first crush the Paneer in a deep utensil.
- Add to it milkmaid, sugar, and vanilla essence.
- Blend it with the help of an electric blender, on a low power until a fine puree is achieved.
- Add half mango puree to it. Mix well.
- Take some water in a saucepan. Boil it.
- Add water to the soaked gelatine, and mix till it dissolves completely.
- Take out the dish from the freezer.
- Add three parts of gelatine mixture to the cheese layer. Mix well.
- Now, pour the whole of it over the biscuit layer and give it back to the freezer, for 20 minutes.
- Mix rest of the gelatine in the left half of the mango puree.
- Dish out the tin and pour this mango jelly over the cheese layer, and return it to the freezer for 15 minutes.
- Let it set in the fridge for 4-6 hours.
- Now, pull out the cheesecake slowly with the help of the foil. Cut and serve.