Mango Cheesecake...No Bake & Eggless

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).

Ingredients:

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

Method

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.

Buttermilk Pudding

Buttermilk pudding is  a delicious and smooth pudding made out of simple ingredients. Whenever you think buttermilk we Indians think of Lassi.  I had this delicious pudding when I went to my cousin Judy's house for Dinner.  My family just loves this.  It is sweet and creamy with a bit of tangy taste.  Once you start eating you cant stop till you've finished it all.

Ingredients

• 2 teaspoons of powdered gelatin
• 1 cup of heavy whipping cream
• 1/2 cup of sugar
• 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)
• 2 cups of buttermilk
• Apricots or any dry fruits to garnish 
• Pinch of nutmeg

Method

Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.

Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a   small saucepan over medium heat. Once the sugar has dissolved remove from heat and  the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.

Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through
a fine mesh sieve to catch any bits of undissolved gelatin.

Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). I let it
set in a bowl.

Cover the ramekins with plastic wrap and chill to set for at least four hours. Once set
sprinkle nutmeg powder and garnish with either dried apricots or raisins.

Carrot Halwa

Made this over the weekend for a friend. 

1 Kg Carrots grated
1 Litre Milk
3 cups sugar
50 gms  mava
4-5 cardamom pods crushed
10-15 almonds, raisins, cashews
4 tablespoons of Ghee
1 drop of pineapple essence

Method

Heat milk in a heavy bottom dish. Add the grated carrots to it and let it cook till the milk is reduced to 1/2 and the mixture is semi dry.

Add Mava to it and let is cook till the entire mixture dries up.  Now add the ghee, mix well.  Add the sugar and let it cook for another 10 minutes till the ghee leaves the sides and the halwa has nice color. Add 1 drop of pineapple essence.  Turn off the gas and garnish the halwa with chopped almonds, raisins, cashews.

PS : You can fry the nuts and garnish or for a healthier option, you can add the nuts after you add the mava and let is cook with the halwa.  This is what I did.

Enjoy !



May 5, 2013
Verse of the Day Philippians 4:13  I can do all this through Christ who gives me strength.

RAVA LADOO

Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.  Tried my hand at making these and I have not regretted.  Took them to office for Diwali and surprised my friends, who kept asking for more.

RAVA LADOO
2 cups Rava (Suji)
1 cups sugar
1/4 cup grated coconut
2 tablespoon ghee
4-5 cardamom pods (powder the seeds)
1 cup water
1 tablespoon Roasted Cashews (broken) and raisins

Method
Roast the rava (suji) on a pan till you get the aroma (do not brown). 
Add the coconut and roast for  5 minutes.
Add ghee, and roast for 2-3 minutes. Turn off the gas
Make sugar syrup with 1 cup sugar and 1 cup water till you get a 1 thread consistency. 
Add the cardamom powder and few strands of Kesar (optional).
Add the roasted rava to this.  Add the cashews/raisins. Mix well.  Turn off the gas.
Once mixture is slightly cool make the ladoos.