Its July and before the fresh mangoes disappear from the shelves, I thought I should do this! This also happens to be my first cheese cake. That too eggless and bake less. And here comes the best part, this is probably the only cake till date, I dint have to worry about the measurements.
I have read many recipes and finally decided to go the easy way!
So here you go..
- Digestive biscuits – Almost one pack
- Butter – As needed
- Philadelphia cheese – one 200gm bar
- Cheese cream (I used Amul) – 100 ml tetra pack
- Sugar – 1 cup (I used powdered)
- Gelatin – 1 tbsp
- Mango – 1
- Hot water – (I used about 1/4th cup just enough to dissolve Gelatin)
- Mango essence (Optional)
- Choose the cake tray in which you want to set the cheese cake and accordingly decide your ingredient measurements. I preferred the glass tray this time, just to ensure the width of each layer as this was my first time.
- For the bottom most layer, you need a biscuit powder base. Most of the recipes suggest Graham crackers, but I had the Digestive biscuits at home so just used them. Use almost the entire packet and grind them. Once it becomes powder, add little butter to it. This acts a binding agent and would be easy to set up in the tray.
- Spread the biscuit powder as the bottom layer and put in the refrigerator. This will become hard because of the butter.
- Make puree out of the mango. Avoid adding water. In off-season, we can use puree.
- In the boiling water, add Gelatin and ensure that it dissolves in the water. Gelatin acts as the setting agent for the cake in the absence of eggs.
- Add this Gelatin water to Mangoo puree and mix well. Keep it aside.
- Whisk the cream, cheese and sugar till it becomes soft.
- Then add half of the mango and gelatine mix to the cheese mix. This is to give the cheese mango flavour. You may add little mango essence to it.
- Then take out the cake tray and set the cheese as the second layer over the biscuit layer. By this time, the biscuit layer would have become hard and it would be easy to spread. Try doing it evenly.
- Again put the two layered cake into the refrigerator for about half an hour.
- Then take the tray out and generously spread the remaining mango puree as the third layer. You can add more too 🙂
- Then back to the refrigerator for almost 6-7 hours.
- Thats it… Cheesy Mangolicious cake is ready!!!!