Mango Cheesecake (Lockdown Diaries)

Mother’s Day Special
My mother really likes cheesecake, actually, who doesn’t!!
It is sweet with a balanced tang, soft and creamy.
During lockdown, it was just not possible to get my hands on Cream Cheese ( My personal favourite is, Philadelphia Cream Cheese). So, I decided to curate a recipe, with home made cheesecake.
Adding the link to my previous blog,
Homemade Cream Cheese
Cheesecake is divided into three layers :
Crust, Cream, Topping

Cookies : 100 gm
Butter : 3 tbsp

Cream Cheese : 125 gm
Castor Sugar : 40 gm
Mango Pulp : 80 gm
Whipped Cream : 150 gm

Mango Pulp : 200 gm
Sugar : 2 tbsp
Crust :
• Add Cookies in a blender and blend it till nicely crushed.
• Add Melted Butter in the cookie crumb and mix well. You would get grainy texture.
• Usually cheesecake’s are made in Spring Pan, and if you don’t have it, you can make it in a glass dish.
Grease glass dish with butter.
• Make a firm layer of cookie crumb. Press it evenly.
Make sure, all your sides are equal. You can press it with backside of a bowl. This would make it firm.
• Keep the dish in freezer for 15 mins.

Cream :
• Whip heavy cream ( if not available, you can use Amul Cream) till you get stiff peaks.
• Take Mango Pulp and blend it into a fine paste. Take a non stick pan, add mango paste to it, add sugar, cook it till it becomes a little transparent. Let it cool.
• Take a big bowl, add room temperatured Cream Cheese and Mango Purée. Mix it all well. Make sure there are no lumps.
• Add whipped cream to the mixture, and combine it all well.
Usually, we need to add, Gelatine or Agar Agar in cream to set it firm. But, it would be really hard to get your hands on them, during lockdown.
• If you have Gelatine, you have to take 6 sheets of Gelatine and soak them in 1/2 cup water. Set it aside for 10 mins to let it bloom. Then you have to add it to warm mango purée, and mix it really fast with the rest of cream, as it starts setting fast.
• Take out the glass dish from freezer and pour cream into it. Spread it evenly. Try avoiding any gaps between crust and cream layer.
• Cover the dish with aluminium foil and set it in fridge for 4 hours.

• Make a mango purée, like you did for the cream.
Allow it to cool at room temperature.
• Once when your Cream layer is set.
Pour Mango Purée on top of it and cover it neatly.
• Again, cover your cheesecake with aluminium foil and let it set overnight in fridge.
• Serve it chilled.

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