Saturday, 12 March 2016

Eggless No Bake Mango Cheese Cake



  • 160 grams crushed biscuits
  • ½ cup softened butter

For the filling

  • 3 cups hung curd
  • 1 ½ cup water
  • 400 gm cream cheese
  • 15 gm china grass
  • 2 mango
  • 1 tsp mango essence

For the glaze

  • 1 mango
  • 2 tbsp water
  • 2 tbsp sugar


For the crust

  • In a mixer, take the biscuits and run them until they're powdered
  • Add the butter and run the mixer again until it is evenly mixed
  • Butter a spring form pan or loose bottomed round pan.
  • Transfer the biscuit mixture into it
  • Press it with a spoon until it's nice and tight
  • Refrigerate for at least 1 hour

For The Filling
  • Soak the china grass in water for 15 minutes
  • In a bowl, add the hung curd and cream cheese and beat well until it's creamy
  • Grind the mangoes to a fine puree
  • Heat china grass until it melts. Do not boil 
  • At the same time, heat the mango puree. Do not boil
  • When the china grass is completely melted, remove from flame
  • Remove the mango puree also from flame
  • Pour the hot china grass into the hot mango puree and mix well
  • Now pour this mixture into the cream cheese mixture and mix well
  • Add sugar and vanilla and mix well
  • Remove the pan from fridge. Pour this filling on the crust. Refrigerate for 2 hours

For the glaze

  • Peel and slice the mango
  • Grind it to a fine puree
  • Add water, and sugar and bring it to boil
  • Cook for a few minutes and allow it to cool completely
  • Take the filled cheese cake from fridge and pour the glaze over it
  • Refrigerate for at least 5 hours before serving.
  This recipe was published in Manorama site!

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