Cheesecake - I have only seen these on the glass displays of popular bakeries. I never in my wildest dreams thought that I would be making the cheesecake at home one day. Thanks to the Baking Partners, I am getting to try and experiment with recipes I would have otherwise never tried.
The cheesecake was a wonderful experiment, though a bit time consuming, the end result was worth it. With the mango season in full flourish, this was a perfect dessert.
Cheesecakes are usually made with cream cheese and gelatin. This recipe here made use of simple substitutions and I didn't have to go looking for the cream cheese. It also uses Agar Agar or China grass instead of gelatin, that is another great substitute for the vegetarians, though I found it a little difficult to lay my hands on a packet of it.
I must share my previous experience with China Grass. About a year back I tried making a pudding using tender coconut and china grass, but somehow it did not set. China grass is supposed to set at room temperature itself but this one never set even after refrigerating for hours. I don't know where I went wrong. But this recipe here is very well explained the cheesecake set perfectly.
Adapted from Divine Taste
What you’ll need
For the biscuit base
- Any Digestive Biscuit – 1 ½ cup
- Butter – ½ cup (about 100 gm)
For the filling
- Curd – 800gm
- Paneer – 400 gm (I used Store bought)
- Mango Pulp – 1 cup
- China Grass / Agar Agar – 15gms
- Water – 1 ½ cup
- Sugar – 1 ½ cup (Powdered)
- Vanilla Extract – 1 tsp
For the Mango Glaze
- Mango Pulp – ½ cup
- Sugar – 2 tbsp
- Water – 2 tbsp
- Lemon Juice – 1 tbsp
- Pour the curd in a strainer, lined with a muslin cloth. Place a vessel below it and place in the refrigerator overnight or until all the water from the curd and separated and you get nice and thick creamy hung curd.
For the base
- Powder the biscuits using a rolling pin or simply blend them in a mixie so that the biscuits are powdered.
- Now add the butter and again blend them, so that the butter is fully incorporated in the biscuits.
- Now spread this as a layer on the base of an 8” round springform pan.
- Refrigerate for half an hour.
For the filling
- Soak the china grass for 10 to 15 minutes in 1 ½ cups of water.
- Take out the paneer and cut them into small pieces. Blend them in a mixie, until smooth.
- Also add the hung curd and blend until they combine well.
- Transfer to a wide bowl.
- Once the china grass is soft, heat it in on a low flame till the china grass has melted completely. Take care not to boil it.
- Also heat the mango puree on a low flame. Do not boil.
- Slowly add the melted hot china grass to the hot mango puree and mix well with a wire whisk.
- Pour this mixture into the paneer and hung curd mixture and mix well.
- Also add the sugar and vanilla extract and mix well without any lumps.
- Pour this mixture onto the biscuit base. Allow to set in refrigerator for atleast 1 hour.
- For the mango glaze
- In a small vessel add the mango puree, sugar, water and lemon juice and bring to boil.
- Lower the heat and simmer for 3 to 4 minutes.
- Remove from heat.
- Allow to come to room temperature.
- After about 1 hour of setting in the refrigerator spread the mango glaze on top of the cheese cake and let it set for a couple of hours before slicing.
Chill, slice and serve the delicious Mango Cheesecake.