Three Layered Mango Cheese Cake | BM 6 Post 2
I had been thinking about mango cheese cake since mango’s came to the market and just when the urge was getting stronger and stronger Nags gave it that final push by posting the most yummy looking cheese cake. And I started planning when should I make… started hoping someone should come over for dinner so that I would find a perfect excuse for making it as I try and resist making desserts just like that, we take enough calories anyways, the desserts just pile up. The opportunity came when a friend was supposed to come for dinner and I rushed and brought everything to start making it, unfortunately the dinner plan got cancelled and with that went my dreams of making this cheese cake too but now the spark was lighted there was nothing which could stop me from making it 😛 so I decided I am gonna make it any which way 😀
I made some in the small glasses and it looked so cute and the rest I put it in a springform tin to make a big cake. Conciendtly we went for an unplanned picnic the next day of when I made it, I took the cheese cake along and it was totally polished off in minutes… it set perfectly and had the delicate and silkiness a cheese cake should have…. The freshness of the mango gelled beautifully with the creaminess of the cream cheese… all in all this is a winner of a dish
Recipe – Mango Cheese Cake (Adapted from Nag’s No Bake Mango Cheese Cake)
What I used
- Cream cheese – 1 block, Philadelphia Cream Cheese – 225 gms
- Cream – 170 gm
- Sugar – 1/2 cup
- Mango puree – 3/4 of a cup, I used 3 medium sized alphanso’s
- Gelatine – 1 Tbsp
- Hot Water – 1/4 cup
- Biscuit crumbs – 1.5 to 2 cups, I used a packet of crackers and a packet of Sunfeast Dark Fantasy
- butter, melted – 75 gm (about 1/3 of a cup) – I used nutralite, I know its salted but I somehow feel less guilty when I use nutralite instead of butter
The things that went into it
How I made it
- Pound biscuits together to a coarse powder, you can also grind it in the mixer but I prefer it doing with the hand aah the joy 🙂
- next cut the chilled butter in the biscuit mix and rub with ur fingers so that the crumbs and butter mix well so that it comes together somewhat. This is your first layer of the cheesecake, the base.
- Add this as a thin layer in the moulds you, press a little using hand or spoon and keep it in the fridge for about 20 minutes or so till you make the rest of the cheese cake.
- Take the gelatin and dissolve it hot water, one can also put it in double boiler or microwave for 10 secs. But take care that it doesnt form lumps
- Add it to the mango pulp and let it stand till you make the cheese mixture
- For the main cheese cakee layer. Mix together the creame cheese, cream and sugar. Mix it till just a little smooth. Blending with hand just works fine there is no need for a mixer.
- To this add 3/4 of the mango – gelatin mix, fold in so that its just incorporated.
- Take out the moulds with biscuit crumbs you had kept in the fridge and add this mixture. This is going to be the thickest layer so be generous 😀
- Put in the fridge to set for 30 minutes so that the last layer doesnt blend in this and stands apart
just before putting the last layer, the second layer is somewhat set
- After 30 minutes pour the rest of the mango gelatin mixture over it for the last layer
- Let it set for atleast 6 hours for a lovely and yummiest dessert
Being devoured directly from the pan at the picnic, the feedback I got was the crumb layer may be have been better with pure crackers so u might want to keep that in mind. N loved the choco flavor though
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