Spring is here, so is the vacation for Thaara. She is at home, so keeping her occupied and doing referee job between her & Tejas takes up most of the time. So I hardly get time for blogging. This week it is going to be like that. Hopefully next week, as school starts, things should be back to normal, so is my blogging.
Today I am posting the recipe of Mango cheesecake, I prepared for Baking Partners. Thanks to Swathi and Sweatha for the selection of recipe. Loved this yummy cheesecake. I halved the recipe and made it in mini spring form of 4" dia. and got 2 mini cakes. The cake came out wonderful, but was in a hurry to click pictures before the sun went down, so even before the glaze set well, clicked pictures. Will update new pictures soon. And even before I finished clicking my son was ready to dig in.
Recipe Source: Divine Taste
What are the ingredients needed?
For the base:
Digestive biscuit/ Graham crackers (powdered), 3/4 cup
Butter, 1/4 cup(room temperature)
For the filling
Yogurt, 1 1/2 cup
Paneer, 1 cup
Agar Agar, 7.5 gms
Water, 3/4 cup
Mango Pulp, 1/2 cup
Vanilla Extract, 1/2 teaspoon
Powdered Sugar, 3/4 cup
For the glaze
Mango Pulp, 1/4 cup
Water, 1 Tablespoon
Sugar, 1 Tablespoon
Lemon Juice, 1/2 Tablespoon
Preparation:
Place yogurt in a cheesecloth lined strainer/ colander, with a vessel underneath to collect the whey water. Place this set up in the fridge overnight. The hung yogurt would have almost reduced to half (compared to the original quantity).
How it is made?
The base:
In a food processor powder the graham crackers, add the butter and process again till they are well blended. Equally divide the mixture into 2 mini spring form pans and with the spoon spread & press the base evenly and let them set in the refrigerator for at least half an hour.
The Filling:
In a food processor, process together hung curd and Paneer till they are well blended and set them aside.
Break the required agar agar filaments and soak them in water for about 10 minutes till they are soft. Then heat them in low flame till they are well melted.
In the meantime heat the mango pulp in medium flame.When it is still hot, add this mixture to hot agar agar solution little by little, constantly stirring till they are well blended.
In a mixing bowl, transfer the cheese mixture and add the mango- agar agar solution little by little and mix well. Then add powdered sugar and vanilla extract and mix well.
Divide the mixture equally and pour them in the prepared pans and let it set for at least 3-4 hours.
The Glaze:
Place all the ingredients listed for 'the glaze' in a sauce pan and heat it. As it comes to boil, lower the heat and let it cook for another 3-4 minutes.
Then turn off the heat and let it come to room temperature.
Spread this on the cheese cake and let it set for another 3-4 hours and then slice and serve.
Make sure that the cheese cake is properly set before spreading the glaze.
It yields 2 mini cheese cakes of 4" diameter.
Notes:
I have used canned mango pulp. You can use fresh mango too.
Instead of paneer, you can use cottage cheese too, but make sure that you strain all the liquid before starting the process.
You can also use powdered unflavored gelatin (5gm) instead of agar agar.
Adjust the sweetness of the cake as per personal taste.
If you want you can double the recipe to make a regular size cheese cake in 8 inch dia spring form pan.
Also linking this to All my bloggy friends# 49 @ Love Bakes Good Cakes