Monday, May 6, 2013

Mango Cheesecake

The only thing I like about summer is mangoes. I am sure many would agree with me.  I have been waiting for quite sometime to lay my hands on Banganapalli mangoes (Mangoes from Banganapalli in Andhra Pradesh) to make mango cheesecake. 
Mango cheesecake is a dessert made with a biscuit base and rich flavored cream cheese topping. This recipe has been adapted from  Edible Garden. Usually graham crackers are used as the base for cheese cake. This can be substituted by digestive biscuits or anyother sweet biscuit. I have used marie biscuits for my recipe.
I have made this a low fat dessert by using Strained Yogurt/Greek yogurt instead of cream cheese. And no...this has not compromised the taste of the cheesecake. Do try it and let me know your thoughts!!!

Mango Cheesecake


Mango Puree,1.5 cups
Strained Yogurt/Greek Yogurt, 125 grams
Cream, 85 grams (i used low fat cream)
Sugar, 3-4 tbspns
Gelatin, 1/2 tbspn
Digestive Biscuits, Approx. 20
Unsalted butter, 3 tbspns

Crush the biscuits in a food processor. Rub melted butter into the biscuits till it is moist and crumbly. Grease a 9 inch tray with butter and press the biscuit mixture onto the base of the tray. 
Beat the strained yogurt and sugar well. Add the cream and mix well. Make a puree of the mangoes. Add gelatin to warm water and stir till it dissolves. Add this to the mango puree.  Fold in the strained yogurt to the mango puree mixture. Pour this over the biscuit base and refrigerate for 3-4 hours. Spoon the mango coulis (scroll down for the recipe) on top of the cheesecake and serve cold!

I added a third layer of mango glaze/mango coulis on top of the mango puree mixture. The mango coulis gave a nice tangy taste to the cheesecake. I got the recipe for the mango glaze from Divine Taste.

Mango Coulis 


Mango, 1/2 cup (chopped/quartered)
Sugar, 2 tbspns
Water, 2 tbspns              
Lime juice, 1 tbspn


Add the mangoes, sugar,water and the lime juice to a pan and cook it on low flame for approx 5-7 minutes till the mangoes start losing shape. Blend this mixture and its ready to serve/use. 

Note (June 3, 2013)
The second time i made cheesecake i used half litre of milk to make strained yogurt. I got approx. 180 grams of strained yogurt. So i altered the recipe a bit and increased the quantity of strained yogurt to 180 grams and reduced the quantity of cream to 30 grams. The output was as good as the earlier version!!
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