May 27, 2015

No Bake Mango Custard Cheesecake Recipe



Mango cheesecake, i can never skip making one of those whenever mangoes are in season. Mangoes are in season now and when i was planning to make them, i thought to give a different take on those. I had some custard leftover from my trifle recipe, so i thought of using those.



I made this yesterday and it was superhit, loved it to the core..It was fresh, creamy, very mangoey..YUMMY IN ONE WORD..


This recipe is pretty simple to make, you just need few ingredients. But the result is so worth it. You will be finding excuses to make this again and again..


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 30 mins

Cooking Time : 15 mins
Cooling Time : 2 to 3 hours
Serves : 6 to 8

Ingredients:

Mangoes - 1 large peeled and chopped finely for decorating

Gelatin - 1.5 tblspn ( if you use agar agar, use 3 tblspn)
Cold Water - 1/4 cup
Cream - 1 cup ( I used 25% fat fresh cream)

For Mango Custard:

Custard Powder - 1.5 tblspn ( i used storebought vanilla flavour)
Milk - 1 cup / 240 ml
Vanilla Essence - 1 tsp
Sugar - 2 tblspn

For Biscuit Base:

Digestive Biscuits - 8 to 10 ( you can use marie biscuits)
Butter - 4 tblspn melted

For Mango Puree:

Mangoes - 2 medium size peeled and chopped
Sugar - 1/2 cup

Method:


Start by making the custard, because it has to cool down.Take Custard powder in a bowl and add some of the milk. Mix well so no lumps are formed. Set aside. Take the remaining milk and sugar in a sauce pan and bring it to boil, add in the custard mix and keep cooking till it gets thick. Take it off the heat and add in vanilla. Mix well. Pour this into a bowl and cover with plastic wrap, make sure the wrap touches the top layer of the custard so a hard skin don’t form on the custard. Chill this in fridge till cold.


Now take a round baking pan and line it with plastic wrap. Set aside.


Now lets make the biscuit base. First take butter in a sauce pan and melt it down. Take biscuit in a blender and powder it finely. Transfer it to a bowl and add in butter. Mix well. Spoon this into the plastic lined pan and spread it evenly using a spoon. Put this in fridge to chill till you make the custard.


Now make the Cheesecake filling. First take gelatin and add in cold water. Mix well. Set aside so it softens. Now take this in a a sauce pan and melt it gently till the gelatin is completely melted. Set aside. Take cream in a bowl and whip it till thick. Set aside.Take mangoes in a blender, add in 3 tblspn sugar and puree them. Set aside.


Take the cooled custard in a bowl, add in mango puree, gelatin and cream. Fold gently. Spoon this over the biscuit layer and chill this for 2 to 3 hours in fridge.


Now take it out from fridge and remove it carefully from the tin with the help of plastic wrap and peel away the plastic. Now place this in a plate and top with fresh mango pieces.


Slice and serve.


Pictorial:
First start by making the custard..


Take custard powder in a bowl


Add in little milk


Mix well and set aside


Take sugar in a sauce pan


add in milk


bring it to a boil


once it boils


add in the custard mix


keep mixing


it will get thick quite fast


add in vanilla essence


mix well


pour it into a bowl


cover with some plastic wrap and make sure the wrap touches the
 top layer of the custard so it doesn't forms a thick skin


I whipped some cream till it is thick 
Now take your other ingredients


Line a baking pan with plastic wrap and set aside


Take gelatin in a bowl, you can use agar agar


cover it with some water and let it soak for 5 mins


this is how it looks after 5 mins


take that in a sauce pan


heat gently till it is melted


now set aside to cool


now take butter in a sauce pan


melt it down


take biscuit in a blender


powder them finely


take them in a bowl


add in melted butter


mix well


spoon this into the baking pan 


Spread it evenly


chill it in fridge
Now take some beautiful ripe mangoes


Peel away the skin


chop them


take them in a blender


add in sugar


puree till smooth


now take the custard in a large bowl


add in mango puree


mix well


add in gelatin mix


mix again


add in cream


fold gently


all done


now take your biscuit base from fridge


spoon the custard filling in


chill till firm


peel off the plastic


and place it in a plate


chop some mangoes into small pieces


top the cake with mangoes


Enjoy



13 comments:

  1. Wow! Will definitely try this weekend.. One doubt Aarthi.. How long does the cake remain intact once out of fridge?

    ReplyDelete
  2. @Arunait will stay for 15 mins or so..

    ReplyDelete
  3. looks so mouthwatering..must try it out :)

    ReplyDelete
  4. looks so mouthwatering..must try it out :)

    ReplyDelete
  5. does the china grass works?

    ReplyDelete
  6. Please lat me know the measurement for china grass.

    ReplyDelete
  7. The gelato u have used is a non-veg one? I use veg gelatin. I let it rest for five minutes . I put in a pan and tried to dissolve it slowly but it went on getting hard.can u help?

    ReplyDelete
  8. @Jyothi Acharyayes it is a non veg one. add more water and heat it gently so it will melt down

    ReplyDelete
  9. Hi Aarthi. Lovely recipe. I am your avid follower and a big fan of your cooking. Thank you for posting lovely understandable recipes.
    When I used well melted Agar, once it cooled agar came separately like plastic. Where did I go wrong? Please advice.

    ReplyDelete
  10. @Peaches - The Silent Chatter Boxi think then u didn;t mix it properly with the filling

    ReplyDelete
  11. mmmm... yummyyyyy...Cheesecake is my all time favorite and so I always try to add variety to it. I don't use eggs in my cheesecake. Here is what I made.. http://goo.gl/bSgUSX

    ReplyDelete

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