NO BAKE EGGLESS MANGO CHEESECAKE | NO GELATIN CHEESECAKE

Homemade Cream Cheese Recipe:

INGREDIENTS:

For Base:

• Digestive Biscuits - 8 (120g)
• Melted butter - 1/2 cup (50 g)

For Filling:

• Mango Puree - 120 g
• Chilled whipping cream - 250 g (1 cup)
• Homemade cream cheese - 200 g
• Powdered Sugar - 50 g (1/4 cup or to taste)

For Jelly:

• Mango Puree - 150 g (1 cup)
• Sugar - 1 tbsp (optional)
• Agar-Agar Powder (gelatin substitute) - 1 tbsp

INSTRUCTIONS:

1. Crush 8 digestive biscuits with a rolling pin. You can grind them in the food processor alternatively.
2. Put the crushed biscuits in a mixing bowl, pour melted butter and mix well.
3. Take 6" cake tin and put the biscuit and butter mix in it.
4. Press the mix to make a firm cake base.
5. Place the cake tin in the fridge before moving to next step.
6. In a mixing bowl, take homemade cream cheese, mango puree, and powdered sugar, mix well.
7. In a separate bowl, take chilled whipping cream and whip till soft peaks.
8. Mix cream cheese and mango puree mix in the whipping cream and mix till well combined.
9. Take the cake tin out from the fridge and pour the prepared filling in it.
10. Even the top layer and put the cake tin back in the fridge for 2 hours or till the top layer of filling is slightly set.
11. To make jelly, sieve the mango puree to get rid of fiber.
12. In a saucepan, add 1/4 cup water and agar-agar powder, mix till no lumps.
13. On a very low flame, cook it for 5-7 seconds. Do not cook it more than that.
14. Quickly pour the agar-agar in mango puree and mix.
15. Take the cake tin out from the fridge and pour the mango jelly on top of it.
16. Even the top layer of jelly with a silicon spatula.
17. Cover the cake tin with plastic wrap of a dish and place it in the fridge for a minimum of four hours or overnight.
18. Slice the mango cheesecake and enjoy!