Last Updated on May 20, 2020
This is one of the recipe which i wanted to try for quite a long time. Finally i made it few days back and it was a super hit. It has a really lovely lemon taste to it which i adore so much.
Mango Custard Cheesecake
This cheesecake has three layers. A buttery biscuit layer, a lemon cream filling and a tangy lemon jelly layer. So good and so citrusy. If you adore the taste of lemons then you will love this for sure..
Hung Yogurt or Cream Cheese - 1 cup ( I used Homemade)
Icing Sugar or Powdered Sugar - 1 cup
Lemon Zest - ½ tsp
Lemon Juice - 1 tblspn or to taste
Cream - ¾ cup ( I used amul 25% fat cream)
Gelatin or China grass - 1 tblspn
Water - 3 tblspn
Water - ½ cup
Sugar - ½ cup
Lemon Juice - 2 tblspn
Yellow Food Colour a pinch
Cornflour - 2 tsp
Gelatin - 1.5 tsp
Start by making crust. Take cookies in a blender and powder them, add in melted butter and mix well.
Spoon this in the pan and press it evenly using a spoon. Chill this in fridge till you need them.
Take gelatin in a bowl, add in some water and let it bloom for 5 mins. Take this in a sauce pan and heat gently till it melts down.
Whip some cream untill it forms soft peaks. Set aside.
Now take hung curd, powdered sugar, vanilla, lemon zest, lemon juice in a bowl and use beater to whip this till creamy.
Add in the gelatin mix and give a good mix.
Fold in cream and mix gently.
Now spoon this mix over the chilled crust and chill this for 4 to 6 hours till set .
Now make the topping. Take sugar, water, lemon juice, gelatin in a sauce pan and heat on low heat till the gelatin is melted. Now add in food colour and mix well.
Mix cornflour with little water to form a slurry, pour this into the lemon mix and heat till it thickens.
Now cool this lightly. Take cheesecake from fridge, pour this over the cheesecake and set it for 2 to 4 hours.
Now remove this carefully from tin using the help of plastic wrap and set aside..Slice and serve.
|I poured some yogurt over a sieve which is lined with
cheesecloth and put that in fridge overnight. Now hung
curd is done..Check this post for detailed post
|I used a removable bottom cake pan..If you dont have
this, use normal cake pan and line it with plastic wrap
|Now for the base|
|start by melting butter|
|take biscuits in a blender|
|crush them roughly|
|put that in a bowl|
|pour over melted butter|
|give a good mix|
|Now it is well mixed|
|spoon that into the pan|
|press with a spatula|
|now it is all evenly lined|
|chill it in fridge or freezer till you make the filling|
|add some water to it|
|let it soak for 5 mins till it blooms|
|transfer the mix to a sauce pan|
|melt it down gently|