Tuesday, November 2, 2010

No-Bake super delicious Mango Cheesecake - Agar Agar Event Entry

I bought a giant can of Kesar mango pulp a while back and it has been laying around in the back of my pantry since then. Every time I opened my pantry I wondered what to make with this beautiful looking can of delicious sweetened pulp and just did not have any idea. But few weeks back I came across Anushruti's Mango Cheesecake on DivineTaste. I just couldn't take my eyes off of that wonderfully rich looking cheesecake and then was mesmerized by its' recipe! Why? I made cheesecake before! But not without cream cheese and not without baking =) And I love experimenting new recipes. Even more wonderful is that this cake is on the healthy side of cheesecakes. I was relieved to find such a recipe that is made with strained yogurt and my favorite type of cheese 'Cottage Cheese'!

Another secret ingredient of this cake is Agar Agar. Agar Agar is a vegetarian substitute for Gelatin. Which is a big NO-NO in my kitchen. More info on Agar Agar can be found here. 

Enough of blabbering. You can follow Anushruti's link here to read the recipe or follow it right here which I adapted from her Mango Cheesecake recipe.



For Crust:
160 gm (1 1/2 cups) digestive biscuits or any other fairly plain sweet biscuits, crushed
100 gm (1/2 cup)  butter (preferably salted butter), chopped

For Filling:
160 gm (1 cup) fine sugar or powdered sugar
800 gm (3 cups) thick full cream Yogurt
400 gm (2 cups) panir cheese or cottage cheese*
1 1/2 cups water
10 gm Chinagrass or Agar Agar or Kanten*(I used agar agar)
1 cup of Mango Pulp/Puree
1 tsp pure vanilla extract

For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
1 teaspoon agar agar

Cottage Cheese should be strained before 15-30 minutes before preparing cake mix

Lady Finger Biscuits for Crust

Agar Agar Powder (Vegetable/halal substitute for gelatin)



Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 400 gm or 1 1/2 cups) thick yogurt.

note*If you ant to skip all this waiting of straining yogurt, then purchase Greek yogurt which is available at Metro in Toronto.

After being strained over a colander in a cheesecloth over night. I used my kitchen cloths here instead of cheesecloth and it worked perfect

 Also, using the same method strain your watery cottage cheese, otherwise cake becomes soggy. If you're using store bought 'Paneer Cheese' then no straining required.

Prepare the crust:
Place all the biscuits in a food processor and crush into crumbs.
Add in the butter and process the biscuits in a food processor until fine, or until the mixture is properly blended.
Remove the mixture and press it evenly into the base of an 9” 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.

Prepare the filling:
Soak the agar agar powder in 1 1/2 cups water in a small saucepan on the stove under low flame until it looks transparent. Keep stirring meanwhile

In a food processor fitted with the metal blade or blender place the strained yogurt and cottage cheese or cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl.

In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
In another saucepan place the agar agar and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.
After the agar agar melts completely, pour the hot agar agar solution into the hot mango puree, stirring all the while.
Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.
Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.

For the Mango topping:
Use the same method for melting Agar Agar above. 

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. 

Mix the mango mixture with the agar agar and let cool until it comes 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 more before slicing it.  Allow the cheesecake to set for an hour or so before spreading the glaze over it.

*I changed my glaze recipe from Anushruti's, so if you want just the glaze then omit the agar agar mixture here!

My Mango Cheesecake is participating in 

Check out this event for more yummy recipes of AGAR AGAR!
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