NO BAKE MANGO CHEESECAKE

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, vanilla and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies or digestive biscuits, or sponge cake.  It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, fruit sauce, or chocolate syrup. 

The ideal cheesecake is impossibly smooth without a hint of graininess and has a filling that is perfectly sweet, creamy, and tangy with an incredibly tender crumb crust, then you'll love no-bake cheesecake.

The difference between “Baked Cheesecake” and “No Bake Cheesecake” is that •usually in Baked Cheesecake, eggs are used and in No Bake Cheesecake, gelatin is used to set •no bake cheesecake is refrigerated for several hours to set it firm and to hold the shape.  This cheesecake will last up to 5 days in the refrigerator.  Do not keep it in room temperature.

Usually this recipe works great with Graham cracker or digestive biscuits, but I've found that Belvita bran biscuits taste even better in a no-bake crust.  As Belvita biscuits is made with wheat bran its more healthy.

This creamy, sweet, and melt in mouth No Bake Mango Cheesecake is so simple and easy to make.  This is a light and creamy cheesecake, different than average dense version. 

The trick is to give the crust and filling plenty of time to chill, which makes them easier to slice. Right before serving, top with fresh fruit for a light and summery dessert.     

Ingredients:

• 248g Biscuits (Belvita bran biscuits, each packet 62g)
• 110g or ½ Cup Butter
• 500ml Whipping Cream
• 250g Cream Cheese
• ⅔ cup Icing Sugar
• 2 tbsp vanilla essence
• 15g Gelatin Powder
• 2 tbsp. warm Water
• 2 cup Mango puree
• 15g Gelatin Powder
• Sugar, if required
• 2 tbsp. warm Water

Procedure:

I have used 4 mini packets of Belvita bran biscuits, each packet is of 62 g. These biscuits are harder than digestive biscuits, hence I put them into a food processor and processed until it fine crumbs.

Melt the butter and add it to the crumbs and give a quick whisk in the food processor for few seconds, until the biscuit crumbs and butter is mixed well.

I have used the removable cake tin. Layer the crumbs into a cake tin and use the back of a spoon or a bowl to compact down. Thus the base of our cake is ready to be refrigerated for approximate 15 minutes or more.

While the biscuit crumbs settled down in the fridge, dissolve the gelatin powder in warm water and allow it to bloom and mix well with spoon. 

In a heavy bottom bowl, whip the cream with the help of a hand mixer until the cream starts to thicken (don’t make it too thick).  Set to the side.

In another medium sized bowl, add the room temperature cream cheese and icing sugar. With the help of a hand mixer whisk until smooth and lump free.  Add to this mixture, the bloomed gelatin and vanilla essence.  Whisk again.  Finally, add the whisked cream to the cream cheese mixture and gently hand fold together until all well combined.

Take out the cake tin from the fridge and pour the cheesecake filling on top of the cake base. At this point if required, you can add in small diced mangoes.  This is completely optional.  Smooth align the cream with a help of spatula and just tap the tin 2 or 3 times to remove any air bubbles. Place the mixture into the fridge for few hours to set.

Mango puree can be made by chopping the mangoes and puree it well in the food processor.  If required add sugar.  Dissolve the gelatin in the warm water and allow it to bloom, mix well and then pour into the mango puree. Mix until well blended.

Take out the cake tin from the fridge and pour the mango puree on top of the cheesecake and spread it over to cover the cheese. Now your cheesecake just needs to be refrigerated to set for at least 6 to 8 hours or overnight.   The filling needs proper chilling to set into sliceable sections.

Mango puree can be made by chopping the mangoes and puree it well in the food processor.  If required add sugar.  Dissolve the gelatin in the warm water and allow it to bloom, mix well and then pour into the mango puree. Mix until well blended.

Take out the cake tin from the fridge and pour the mango puree on top of the cheesecake and spread it over to cover the cheese. Now your cheesecake just needs to be refrigerated to set for at least 6 to 8 hours or overnight.

Garnish with fresh fruits and unmold the cake.  ☺ Voilà! your No Bake Mango Cheesecake is ready!

Note:

Gelatin can be replaced with Agar Agar powder.

You can add some diced ripe mangoes in the cream mixture.

Ready to eat mango puree can be used.

Mango jam can also be used instead of puree.  Heat the mango jam in a pan and add in the bloomed gelatin.

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