Recipe of Favorite Eggless: No-Bake & No-Gelatin Mango Cheesecake

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, eggless: no-bake & no-gelatin mango cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Eggless: No-Bake & No-Gelatin Mango Cheesecake is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Eggless: No-Bake & No-Gelatin Mango Cheesecake is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have eggless: no-bake & no-gelatin mango cheesecake using 19 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Eggless: No-Bake & No-Gelatin Mango Cheesecake:

1. Prepare The Crust:
2. Make ready 1 packet or 120-130 gm Digestive Biscuits (Any)
3. Take 1/4 Cup or 50 ml Butter: Salted
4. Take Mango Cheesecake:
5. Take 1 Cup or 250 gms Cream Cheese
6. Take 1 Mango (Large): Cut into Small Cubes
7. Prepare 1/4 Cup or 50 gm Castor Sugar
8. Make ready 1 Cup or 250 gms Whipping Cream
9. Take 2.5 tbsps (10 gms) Agar Agar Powder
10. Get 1/2 Cup or 125 gms Whole Milk: Boiled and RT
11. Get 2 tbsps Fresh Lemon Juice
12. Make ready Mango Jelly/Top Layer:
13. Prepare 1 Mango (Large) for 1 Cup Mango Purée (250 gms)
14. Get 2-2.5 tbsps Castor Sugar
15. Make ready 1/8 tsp Salt: Optional
16. Take 2-2.5tsps or 5 gms Agar Agar Powder
17. Get 100-125 ml or 3/4-1/2 Cup Water (RT)
18. Prepare As needed Garnish: As you like it- I’ve used Cubed/Chopped Mangoes & Fresh Mint Leaves/Sprig
19. Prepare 7”-8” Ring Mould or Springform Baking Pan

Steps to make Eggless: No-Bake & No-Gelatin Mango Cheesecake:

1. For the Crust Base: Crush & Crumble the Digestive Biscuits & mix with it the measured butter- Mix well to form a sand like base…
2. Once done: Layer it into the base or bottom of the springform pan- spread it out evenly… Refer to the pics for sure…I’ve tried giving a detailed narratives of the same as much is possible…
3. Press the crust layer of the biscuits gently yet firmly with the silicon spatula or big spoon or ladle, small bowl or glass or anything similar to solve the purpose- Set aside or better to refrigerate it for about 20-30 mins time 1. Keep rest all other aforementioned ingredients handy and readily available to you to start with the very process- stepwise- Again, refer to the pics well enough, to be able to figure out the various steps that’s been executed- one after the other…
4. Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
5. Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
6. Mix it up well with a silicon spatula or even a ballon/electric whisker- Add in the measured sugar in it & keep on whisking it until its absolutely aerated & lighter & fluffier enough
7. Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
8. Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
9. In the interim: The mango purée should be ready (not demonstrating it again herein, you can Please refer to my earlier recipes on the mangoes as well), the agar-agar powder & milk mixture to be mixed into this mango purée now & mixed well
10. The same now to be mixed in, with the whipped/whisked cheese cream & everything need be whisked altogether again until nicely combined & well aerated & fluffier to form the soft peaks
11. Pour in this batter into the crust layered pan- spread it out evenly…smoothen the top with the spatula, tap a few times to release any trapped air inside- Put it in the refrigerator at least for about 6 hrs time, best is overnight
12. The following day: Take it out off the fridge & in the interim- prepare the Mango Jelly by adding some sugar to it & a little bit of the fresh lemon juice whisk well, soak & mix the agar-agar powder in a small pan with the measured water- Heat it up while, stirring continuously over the low flame, ensuring no lumps are therein…Turn off the flame
13. Immediately, strain the mixture of this thick mango jelly to get a smooth & shiny textured layer to it, tap it a few times to spread out evenly & no trapped air is inside it…Now, with the chilled whipping cream, make some erratic or creative designs of your own- As I did, something of my choice

So that is going to wrap it up for this special food eggless: no-bake & no-gelatin mango cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!