this ones purely wholely(thats probably not even a word...i dont know!) solely dedicate the dearest Alka Auntie for being the driving force behind my kitchen episodes! :) ♥ the mango fever continues at my place just like in every other home so on Mamas request...which is rare,ive tried the mango cheesecake for the very first time...for some reason...maybe cause of my flu n sheer laziness,i opted for hung curd instead of going out to get Philly cheese :p am hoping that the result will not be bad because i tasted a tiny bit of it before setting it,n in noway could i taste curd in it!!! right...so as always...i decided to make individual desserts to avoid being a part of the blame game later about who ended up having that last chunk of it from the big cheesecake block!!!everyone owns their own glass n thats that.no fights :P the quantity made me 10 glasses...id say,5 big ones n 5 medium sized ones because i didnt fill them up to the top... so this is what u will need : FOR THE CRUST 15-20 nos. - digestive biscuits (used Britannia cause of the taste,u could opt for whichever brand u like) 3 tbsp - butter ; melted 1 tsp - powdered sugar(u could avoid it but i found the crumb mix somewhat lacking sweetness so i added sugar just to make it slightly sweet) FOR THE FILLING 200 grams - fresh cream 250 grams - hung curd (i used mother dairy toned milk curd n hung it for 3 hours n i got about 300 grams or so after the drain from a 400 grams pack) 3 cups - fresh mango puree (used 2 cups as ive not used mango essence n wanted as natural taste as possible + 1 cup for garnish,so that was about 2 large mangoes to be precise) 1 no. - mango for garnish (optional,if u want to use wedges etc) 3/4 tin - condensed milk (we like our desserts less sweet n anyways there is mango but u could go upto 1 whole tin too depending on your taste) 2 tbsp - gelatin 1/2 cup - water PROCEDURE : - in a food processor,break in the biscuits,add sugar n melted butter n blend it well. - press the mixture tightly into a spring form 9 inch pan lined with cling film or individual glasses,filling just about half to three fourth of an inch of the crumb mix(if using glasses) - refrigerate the crumb while u prepare the filling. - in a bowl,mix gelatin n 1/2 cup water n dissolve it over a pan of hot water,mixing well n making sure there r no lumps. - blend together the curd,condensed milk,gelatin,2 cups mango puree in a food processor or a blender,making sure its thoroughly mixed. - in another bowl,whip the cream and gently fold it into the mango-curd mixture. - pour the filling over the chilled n set biscuit crust and leave the cheesecake in the refrigerator to set(i left it over night in the fridge but am assuming it should be set in 5-6 hours time) - once set,remove from the fridge n pour the remaining 1 cup of mango puree over each glass equally/over the spring form pan,garnish further with mango wedges n mint leaves. - if using a spring form,unmould the cheesecake from the pan,remove the cling film,cut n serve. - serve as chilled as u can but not rock frozen
Posted on: Mon, 19 May 2014 13:22:24 +0000
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