Watch how to make Mango Cheesecake, a mouth watering recipe by Anushruti. <br /> <br />As we bid adieu to the king of fruits The Mango Season, our Chef Anushruti indulges in making this delicious, easy to make and most importantly Gelatin Free Mango Cheesecake! Enjoy! <br /> <br />Ingredients: <br /> <br />For Crust: <br />160 gm Digestive biscuits <br />100 gm Butter (preferably salted butter), chopped <br /> <br />For Filling: <br />160 gm fine sugar or powdered sugar <br />800 gm thick full cream yogurt <br />400 gm panir cheese or cottage cheese <br />375 ml water <br />10 gm Chinagrass or Agar Agar or Kanten <br />2 mangoes, peeled, chopped and pureed <br />1 tsp pure vanilla extract <br /> <br />For the Mango Glaze: <br />1 mango, peeled, chopped and pureed <br />2 tbsp water <br />2 tbsp sugar <br />1 tbsp lime juice <br /> <br />Method: <br />- Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity <br /> <br />For Crust : <br />- Place all the biscuits in a sealed plastic bag and with a rolling pin beat until the biscuits are powdered. <br />- Put the powdered biscuits in a large mixing bowl. Put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. <br />- Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour. <br /> <br />For Filling: <br />- Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft. <br />- In a food processor, blend the strained yogurt, panir cheese or cottage cheese and the sugar and process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk. <br />- Heat the mango puree over a medium flame. Do not allow this to boil. <br />- In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely for about 10 minutes. Do not allow this to boil. <br />- Once the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while. <br />- Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended. <br />- Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. Allow the cheesecake to set for an hour or so before spreading the glaze over it. <br /> <br />For the Mango Glaze: <br />- Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. <br /> <br />- Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or overnight, before slicing it. <br /> <br />Host: Anushruti RK ( http://www.divinetaste.com ) <br />Director: Suchandra Basu <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule <br />Editing: Kishor Rai <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
