And the mango mania continues ….!

A cheese cake without cream cheese or any cheese (read Paneer) ? I would have laughed at the idea, until I came across one of the videos for home made cream cheese. The process was quite similar to the home made hung curd. The only difference being, the resultant hung curd was left to ‘age’ in refrigerator for a day or two, under some heavy weight. I decided to try this method of making cream cheese, as here we don’t get it easily. In this recipe I have used the hung curd directly without ageing. The texture of the cake was exactly like the kind of cheesecakes I used to drool over in pictures, and taste wise… a burst of different textures all amalgamated in mango flavour.

      I have used a loose bottomed pie tin, you can use a spring form tin. If both are not available with you, use a normal cake tin, line it with aluminium foil at the base, length wise and breadth wise, with some extra foil folded over the edges, so that the final cheese cake can be lifted using foil like flaps.


To make hung curd:

  • Milk (  I used normal packet milk, which is  3% fat)- 1 litre
  • Amul fresh cream- 200 ml ( 1 small tetrapack)
  • Curd/yogurt- 1-2 teaspoons ( to set curds)

Procedure to make hung curd:

  • Add milk and cream in a container, boil and allow it to cool down.
  • Once it is luke warm, add 1-2 teaspoon of curd, mix well using a hand whisk and allow it to set for 6-7 hours or overnight  at a warm place (depending on the climatic conditions, time may vary).
  • After the curd sets, take a clean muslin cloth/ cheese cloth/ cotton dupatta and place it over a big vesselpour the set curds, knot the cloth and leave it hanging in refrigerator,
  • Allow it to drain for 4-5 hours in the refrigerator, you will get roughly 1.5 cups of hung curd after the whey seperates.

To make cheese cake:

For biscuit base:

  • Digestive biscuits- 12-15
  • Granulated sugar- 2-3 tablepoons
  • Butter – 2 tablespoons
  • Cocoa powder (optional)1 tablespoon

For the cheese cake layer:

  • Hung curd- 1½ cups (roughly)
  • Mango purée¾ cups (preferably from fresh mangoes)
  • Condensed milk- ½ cup
  • Granulated sugar- 4 tablespoons ( increase or decrease depending on the sweetness of mangoes and personal preference)
  • Mango flavoured custard powder/conflour- 2 tablepsoons

For mango glaze:

  • Mango purée- ¾ cup
  • Sugar- 2-3 tablespoons
  • Agar agar- 5gm of agar strands ( 2-3 tablepsoons after grinding)  / 2 teaspoons powdered agar

Method to make cheese cake:

  • Pre heat the oven to 180 degrees C.
  • Grease and dust a loose bottomed pie tin/ spring form tin. If either of them is not available, you can use a normal baking tin.
  • Coarsely grind digestive biscuts along with butter, sugar and cocoa powder.
  • Pour the coarsely ground biscuits into the baking tin, press down using a flat spoon or bowl. Adapt it evenly  to form a uniformly thick crust.
  • Bake it for 8-10 minutes, till it just turns light brown .
  • Meanwhile, prepare the mix for the cheesecake by whiping hung curd, condensed milk and mango purée.
  • Mix in sugar and  cornflour, check the taste and add some more sugar if required. You can also add chopped mango pieces.
  • Bake it at 180 degrees C for 55-60 minutes. The cake is done when the surface starts to turn brown, and when you shake the tin, the cake is set,doesnt move much, except for small jiggling at centre.
  • Let the cake come down to room temperature. When it is cooled sufficiently proceed with the glaze.

Glaze preperation:

  • Heat ¾ cup mango purée in a thick bottomed pan, add sugar.
  • Meanwhile powder the agar strands in a mixer, or if using powdered agar use it directly. In another vessel, boil around ½ cup water, add agar, keep stirring till it completely dissolves. Add more water to  agar if needed.
  • When agar is dissolved completely, switch off the flame, mix it immediately with the mango mixture.
  • Note 1: Both the liquids, i.e, agar and mango purée should be at the same temperature for the jelly to set properly. If mango purée has cooled down, heat it slightly and then add the agar.
  • Note 2: For non vegan options, you can use gelatin  in case of agar agar. If both are not available, mix in equal amount ( around 2 tablespoons) of cornflour / mango flavoured custard powder. The custard won’t set as firm as agar jelly, but it will still act as a nice glaze.
  • Pour this mango-agar mixture immediately over the cooled cheesecake , tilt the pan to spread it evenly, avoid touching the glaze with hands or any instument.
  • When the glaze has set, chill the cake in refrigerator, preferably overnight. The cake tasted best after 24 hours of refrigeration, allowing the flavours to mature.
  • Slice it and serve with some fresh fruits and enjoy!!



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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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