No Bake Mango Cheese Cake

Baking Partners this month, Swathi chose to make Cheese cake, she gave us four recipes to choose from and i chose Sweatha's suggestion No Bake Mango Cheese Cake from Divine Taste.

Though i got all the ingredients ready the same week, but then my lil one got sick, Viral Fever for 2 weeks, so totally got tied up and couldn't do the bake on time. Then finally last weekend, i made it for Dinner and man, we enjoyed it a lot!!!! I had to save few slices for the Click the next day, it was that yum!!

Ingredients

For Crust

1 ½ cups digestive biscuits/plain sweet biscuits, crushed

½ cup butter (preferably salted butter), chopped

For Filling

½ cup fine sugar or powdered sugar

3 cups thick full cream yogurt

2 cups Homemade paneer/Cottage Cheese

1 cup water

¼ Cup Chinagrass or Agar Agar

2.5 Cups of Mango Puree, i used canned mangoes, Fresh Mangoes can also be used

1 teaspoon pure vanilla extract

For the Mango Glaze

½ cup Mango Puree

2 tablespoon water

2 tablespoon sugar

1 tablespoon lime juice

Method

Hung Yogurt n Paneer

Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity thick yogurt.
For making Paneer, boil 2 litres of Milk, add a juice of lemon when it starts to boil keep stirring until the whey separates completely. Add 7-8 ice-cubes, take t off the stove. Strain it over a cheese-cloth lined colander. Collect the whey completely.

Prepare the crust

Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered or use your blender to do the job.
Once this is done put the biscuits in a large mixing bowl. Put in the butter and rub with your hands until the mixture is well mixed. Alternatively, process the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.
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.

Prepare the filling

Break the china grass into small pieces and soak in 1 cup warm water for about 10 minutes until it becomes soft.
In a food processor fitted with the metal blade or blender place the strained yogurt and paneer 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 china-grass and water mixture and stir on low heat until it melts completely, about 10-12 minutes. Do not allow this to boil.
After the china grass melts completely, pour the hot china grass 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 Glaze
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. 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 more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.

No Bake Mango Cheese Cake

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