Name: No bake mango cheesecake recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Mango pulp - 1/4 cup; Home made cream cheese - 1 cup; Condensed milk - 1/2 cup; Agar agar - 2 tbsp; Powdered sugar - 2 tbsp; Bourbon biscuits - 10; Melted butter - 2 tbsp; For the Mango glaze :; Mango pulp - 4 tbsp; Sugar - 2 tsp; Home made cream cheese :; Milk - 1 litre; Lemon juice - 2 tbsp; Yoghurt - 1 tbsp

ABOUT No bake mango cheesecake RECIPE

Originally cheesecakes are always baked, but a new trend of desserts bring the deliciousness, totally eggless and bake free.. here is a new variety of it.

Ingredients Serving: 6

Mango pulp - 1/4 cup
Home made cream cheese - 1 cup
Condensed milk - 1/2 cup
Agar agar - 2 tbsp
Powdered sugar - 2 tbsp
Bourbon biscuits - 10
Melted butter - 2 tbsp
For the Mango glaze :
Mango pulp - 4 tbsp
Sugar - 2 tsp
Home made cream cheese :
Milk - 1 litre
Lemon juice - 2 tbsp
Yoghurt - 1 tbsp

Instructions

Whisk the cream cheese and add the mango pulp to it.
Heat the condensed milk and when it boils, add the agar agar. Simmer it for 2 minutes and let it cool.
Add sugar and agar agar mixture to the cream cheese mixture. Keep aside.
Crush the bourbon biscuits and add melted butter to it.
Scoop out some mixture into the glasses. Tap with a spoon to set it.
Pour the cheesecake mixture and let it set in the fridge for 5-6 hours.
Heat the pulp and sugar to form a medium thick glaze. Cool it and pour on top of the cheesecake and serve.
For the Home made cream cheese : Boil the milk and add the lemon juice to curdle the mixture.
Strain it in a muslin cloth and hang it for 15 minutes.
Add the yoghurt to it and blend it in a blender to form a smooth paste.
Strain this again in a muslin cloth overnight. Cream cheese is ready.

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