This is my first time cheese cake with out baking.Due to lock down i unable to get any cream cheese cake and i tried cheese cake using cottage cheese.It tastes really good and serving chilled enhance the taste.Though its made out of cottage cheese you should be kept it in refrigerator before serving.

I prepared it first time but i must say the pair of  mango and cheese really makes the taste divine.

For preparing cream cheese i use full fat milk.

Warm up milk over medium flame for 5 to 7 minutes.Meanwhile take 2 tsp of apple cider vinegar or normal vinegar diluted with 1 tsp of water.Mix it well.

Pour slowly over milk and stirring on medium flame.You can use 2 tsp lime or lemon juice instead of vinegar.When you see curdle ,keep stirring and cook for little more time and off the gas.

Use a muslin cloth and squeeze the cheese and discard all its water.

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Cheese@DELIGHTSUM

Take them out in a bowl.You can use the discard water for kneading dough or any cooking purpose with out throwing.

Once you strained cheese,blend it in food processor or any grinder to a smooth creamy texture. Preparing mango puree always use rich and sweet mangoes for better result.Clean mangoes remove  skin and pitted.Chop into pieces.In blender pour mango pieces ,lemon juice, sugar to form a fine puree.

cheese cake
Mango n cheese mixture@DELIGHTSUM

Add the cream, mango puree,pinch of salt, curd ,vanilla essence and beat on medium-low speed until combined and creamy.Use a hand blender to prepare the cheese mixture or you can whisk in your hand.The prepared batter should be thick and creamy.

I used digestive biscuit for the base of the cheese cake .You can use any biscuits which are less sweeter.Crush biscuits either in your hand or a rolling pin(can use food processor) until form a fine crumbs.

cheese cake recipe
Crust for cheese cake@DELIGHTSUM

Use melted unsalted butter to mix with the biscuit mixture.

The mixture should be slightly wet consistency and so the base of each cups would hold the mixture tight. You can also use little water if your mixture is not wet enough..

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Crust in mould @DELIGHTSUM

Transfer 2 tsp of the mixture into each cups  and use the bottom of a spoon to press it evenly into the bottom. Refrigerate it for half an hour.

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Mixture in mould@DELIGHTSUM

Check to make sure the crust and the sides of the pan are cool . Pour 1 tbsp of the batter over the each cooled crust and spread it into an even layer.

Cover it with a aluminium wrap and refrigerate it in a freezer for 6 to 7 hours.I freeze it in a freezer so when it sit nicely,refrigerate it for 5 to 6 minutes before serving.

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Mango cheese cake @DELIGHTSUM

For mine i refrigerate it overnight and before serving i chilled it in refrigerator for 5 minutes.

It met in 1 minute so always keep it in refrigerator before serving.

Serve your own toppings or eat as it is.


MANGO CHEESE CAKE

Yield:-serving 6

Prep time:-15 mins

Total time:-12 hrs


things we need to prepare

  • 4 cups milk(thick fat milk)
  • 3/4 th cup mango pulp
  • 2 tbsp Greek yogurt
  • 2 tbsp whipped cream
  • 2 tsp lemon/lime juice
  • vanilla essence 5 to 6 drops
  • 8 digestive biscuits
  • 1/2 cup unsalted melted butter
  • sugar
  • dash of salt

description

Crush  biscuits,to fine mixture  using a rolling pin/food processor. Use crushed biscuits along with melted butter as a base for cheesecake.

Pour  2 tsp of biscuit mixture in each muffin cups and press it tight. Refrigerate for 30 minutes.


Pour milk in a pot and hot on high flame for 5 minutes,then reduce the flame to medium. .

Meanwhile mix vinegar with 1 tsp water and pour into milk slowly along with continuous stirring.

When it starts to curdle cook for some second and off the flame.Strain it using a muslin cloth or a strainer once cool in room temperature.

After squeeze ,in a food processor blend the cheese to form a smooth paste.Take it out to a bowl.


Blend mango pulp,lemon juice, sugar into a puree.

In a large bowl combine cheese,blended mango pulp puree,whipped cream,curd,vanilla essence and pinch of salt.whisk or blend it in a hand blender around 1 minute.sit the mixture for 10 minutes.The prepared mixture should be smooth and creamy consistency.


Remove crust from the freezer and spread filling into each  crust.Use a spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate in freezer for at least 6-8 hours. For best results, i kept it in freezer overnight and chilled in refrigerator for 5 minutes before serving.

Serve cheesecake with desired toppings.

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