Pan Indian

Mango cheesecake

Name: Mango cheesecake
Total time: 45 min
Yield: 10 servings
Cuisine: Modern Indian
Ingredients: 12 crushed digestive biscuits (graham crackers); 6 tbsp melted butter; 1 1/4 cups soft cream cheese; 3/4 cup plus 2 tbsp chilled fresh cream (thickened cream, heavy cream); 1/3 cup powdered sugar; 3 pureed and diced ripe mango; 1 tsp agar agar; 1/4 cup water; 1 tsp lemon juice

Biscuit base, creamy mango filling, a shiny mango top. Summer’s most requested party dessert.

45 minTime

4 gProtein each

mildSpice

Mango meets cream cheese2 chapters · 1 min read

Make it your way

Grandma's wayNo bake mango cheesecake with agar glaze.

The original

379kcalsame

4 gproteinsame

1 gfibresame

45minutessame

Indian style mango cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

Digestive biscuits (graham crackers)12, crushed

Butter6 tbsp, melted

Cream cheese1¼ cups, soft

Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, chilled

Sugar⅓ cup, powdered

Ripe mango3, pureed and diced

Agar agar1 tsp

Water¼ cup

Lemon juice1 tsp

Method

5 steps

1Mix the biscuit crumbs and butter and press into an 8 inch tin. Chill.
2Beat cream cheese, sugar, lemon and 250 g mango puree until smooth. Fold in the whipped cream.
3Spread over the base and chill 3 hours.
4Simmer the agar in water 2 minutes, stir into the remaining 100 g puree and cool until just warm. Pour over the cheesecake.
5Chill 1 hour, then top with diced mango.

Serve it like this

Serve chilled wedges topped with diced mango and a mint leaf, on plain white plates.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mango cheesecake

Make it your way

Ingredients

Method

Make it a meal