Mango Cheesecake...No Bake & Eggless
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake.
It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee. I have prepared mine with Mango (a seasonal fruit).
For the base
150 gms digestive biscuits
75 gms melted butter
For the cream filling
226 gms Philadelphia Cream cheese
250 ml fresh cream
1 1/2 cup alphonso mango pulp
1/2 cup sugar/ as needed depending on the sweetness of mango.
2 tbsp icing sugar
1 tbsp gelatin
1/2 cup hot water
For the mango glaze
1 cup mango pulp
1 cup hot water
1 tbsp gelatin
Place the digestive biscuits in a ziplock bag and crush them using rolling pin & mix them with melted butter .press it on the base of a springform pan/removable bottom cake tin, refrigerate for 15-20 min.
Mix the icing sugar,sugar ,fresh cream ,cream cheese & mango pulp with a hand blender / whisk until smooth & combined .
Dissolve the gelatin in hot water & once its warm mix in to the cream cheese- mango mixture.
Mix well till its well combined .I whisked it with electric blender so that it was combined well.
Pour this over the base & refrigerate for 2-3 hours or until set.
Dissolve the gelatin in hot water, once its warm mix in the remaining pulp.
Pour it over the set Cream layer & refrigerate for 4-5 hours.
Dip the knife into hot water & wipe and then cut into slice & serve chilled.