Blogging Marathon# 29: Week 4/ Day 3
Theme: Bookmarked Recipes
Dish: Individual Eggless Mango Cheesecake without Gelatin based on Nags recipe @ Edible Garden
Day 3 of BM# 29 and today I have made a delicious No-Bake Eggless Mango Cheesecake that is to die for. I actually made it 3 times to get the measurement of agar-agar (Chinagrass) right (and to gobble it down of course). Nags original recipe used gelatin and the first time I tried I added the same quantity of agar and the result was rubbery mango jelly. As I said it took me two more attempts to get the right quantity for soft and smooth mango layer.
This dessert is a crowd pleaser. I made it for my blog buddies and also for another get-together party. This is one recipe that looks sophisticated, but it takes very little time to put together.
Cheesecake can be made in a springform pan, but I prefer the individual servings in cute little glasses, so everyone gets to see how beautiful the dessert looks.
For the crumb layer, I’ve used graham cracker crumbs, but any good quality digestive biscuits can be used. Also I used store bought Kesar Mango pulp that is already sweetened, but you can also use pureed fresh/ frozen mangoes. Amount of sugar used depends entirely on personal preference and the sweetness of the mango puree used.
No-Bake Mango Cheesecake
- ¾ cup Mango Puree (I used store bought Kesar mango pulp)
- 4 oz Cream cheese . -(½ of a 8oz. block) at room temperature
- ¼ cup Heavy Cream
- ¼ cup Sugar (or more, adjust according to the sweetness of the mango puree/ pulp)
- ¼ tsp Cardamom Ground
- ½ cup Water
- 1 tsp Agar powder
- ¾ cup Graham Cracker crumbs
- 3 tbsps Unsalted Butter - melted
- Nuts Roasted (Almonds, pistachios) - for garnish
- Coarsely grind the graham cracker crumbs. Then add melted butter and whiz it to form slightly wet crumbs. Divide the crumbs evenly between the serving glasses (or 1 springform pan) amd press them into the bottom to form a uniform layer. Refrigerate the glasses to set.
- In the meantime, combine softened cream cheese, sugar and heavy cream in a medium size mixing bowl. You can do it with your hand, no need for any fancy gadgets.
- Bring ½cup of water and agar powder to a boil; simmer until the powder completely dissolves. This will take about 2 minutes.
- Turn off the heat and cool for 2 minutes. Now add the mango pulp and cardamom powder. Mix well.
- Add half of the mango mixture to the cream cheese mixture. Mix well and pour onto the chilled glasses on top of the graham cracker layer. Return the glasses back to the fridge for this layer to set, about 10 minutes.
- After 10 minutes, pour the mango-agar mixture in the glasses as the final layer. Return to the fridge and chill for at least 2-3 hours, garnish with roasted nuts and ENJOY!!