My grandmother was visiting us for a couple of days, and we had a great time chatting about life, spirituality and everything in between. And of-course playing cards (All grandmothers love it, don’t they?) She was also was quite impressed by my blog (Ahem!). It featured one of her specialty desserts, The Homemade Chocolate (one which caught her eye in a magazine when she was newly married.) She was quite happy about the fact that her grand-daughter who wouldn’t even want to make tea as a kid and a teen, is now suddenly (since the last two years) cooking a lot and “putting” it on a “computer” 😀
Well, having said all that it was becoming imperative that I would have to make something for her, which she has not had before. She is not very fond of eggs. Plus she has stayed in different Indian states and learnt to cook and enjoyed their cuisine. It was definitely a challenge to make such a never eaten before eggless dessert.
Meanwhile, I had recently become a member @ Chef At Large (CAL). Browsing through their website I found this no-bake cheesecake recipe by Harpreet Bedi Chadha. It sounded great and looked awesome. It was definitely shortlisted.
Another big bonus was a bag full of luscious just-ripe Alphonso mangoes from our native place in Konkan area in coastal Maharashtra delivered to our house by my dad. Now this mango cheesecake was a must do!
I tweaked Harpreet’s recipe to adjust to my springform pan, and made it one evening and chilled it overnight.
- 3 ripe Alphonso mangoes
- 1 cup powdered sugar
- 250 gms malai paneer (cottage cheese)
- 300 gms hung curd (about 650-700 gms curd)
- 200 gms Digestive biscuits
- 60 gms butter (Amul)
- 1 tsp Vanilla extract
- 5 tsp Gelatin
- 1 and 1/2 cup water
- Hang 700 gms curd so that the water drains. Roughly it will reduce to half the volume.Take 300 gm of such hung curd.
- Break digestive biscuits into a crumbly powder . Soften the butter and mix it with the crumbs to form an even paste. Then cover the bottom of a 9 inch springform pan with it and press down really hard. Refrigerate for an hour.
- Combine the grated hung curd and grated malai paneer. Add powdered sugar. Add 1 tsp vanilla extract and mix well to remove all clumps. Set aside.
- Extract the pulp from 2 Alphonso mangoes. Strain and extract a puree.
- Add 4 tsp gelatin in 1 cup water and keep aside. This process is called blooming.
- Prepare a double boiler. Essentially a large utensil to boil water and a smaller utensil which can be placed within. Heat the gelatin-water mix in this double broiler. Do not let it boil. Boiling destroys the thickening capacity of gelatin.
- Heat the mango puree in a separate bowl. Then add the heated gelatin with the mango pure, and take it off heat.
- Lightly mix the mango and gelatin mixture with the hung curd and paneer mixture, till fully incorporated.
- Take out the chilled biscuit pan and pour the cheesecake mix on it. Press evenly and again chill for sometime.
To make the mango glaze :
- Make a puree with 1 Alphonso. Put on gentle heat.
- Bloom 1 tsp gelatin in ½ cup water and heat over double broiler as earlier.
- Add to Alphonso mango puree. Mix well.
- Pour over cheesecake.
Chill the cheesecake again for an hour, un-mould and serve!
I had never imagined how delicious a no-bake dessert would taste. It will faintly remind you of mango shrikhand. And summer vacations spent idling away or playing all afternoon.
p.s : My granmom loved it. She had two servings. Yay!
- A spring form pan is better for such desserts, where the bottom is delicate and it cannot be be upturned.
For the glaze, 1/2 cup water was used for blooming 1 tsp gelatin (as opposed to 4tsp gelatin in 1 cup water for the cake mix), as it needs to be runny to spread across the entire pan.
The mangoes can be substituted with rose syrup and rose essence or even mashed papaya.