Mangoes are kind of here, I can say. Not much… The prices are still very high and I can’t wait for next month when the stock of Pakistani mangoes are going to come. I should say, they are the mangoes that you can call “cheap and best”. Nice, juicy and really tasty. I had received two little “consignments” from our big mango tree back home, one through my D and the other through my umma. Didn’t last long, though, it was wiped up in no time by the gang at home. Whatever I had reserved for myself, I used it for making this yummy cheesecake…
There are some recipes that you cannot resist the urge of trying it out. When I saw this cheesecake that was a part of the Baking Partner’s Challenge in April on Kaveri’s and Vineetha’s space, I just had to make it. And I had the perfect reason of my brother’s birthday that was coming up in due course. I readied all ingredients the previous night – put the yogurt to drain, transferred the paneer from freezer to fridge, did the pulp out of the fresh mangoes in the pantry – so that once I was in from the office, my first task would be to make this and keep it back into the fridge for his birthday. Since it was a large cheesecake, we gobbled up half and the remaining half was given to my colleagues, who absolutely loved it. One of them – the anti-processed type – inquired about the ingredients and as I explained “china grass”, he gasped, “Grass??? Gosh, you made us eat grass???” Sigh… I had to explain that china grass is blah blah blah blah… Hehe…
Recipe adapted from Divine Taste
I would have loved to take the picture of this beautiful mango cheesecake with a sprig of mint. I had kept a lone sprig that I had so religiously reserved to beautify this cake – we sparely buy mint as it makes its way to the garbage more often than to the food! I left it on the pantry slab and moved towards the room to pick up the camera. When I came back, what I saw was that lone sprig making its way to my little one’s mouth. She’s very organic, you see… anything green fancies her attention. As I watched the mint being minced by her little tooth, she gave me a big smile… Ah… so there I left it empty at the top as I had no mangoes also to decorate it with… Hmmm…
|Istagrammed, as soon as it was cut… 🙂|
- 200 gm digestive biscuit
- 100 gm butter
- 800 gm yogurt
- 400 gm paneer
- 1 cup mango pulp
- 12.5 gm agar agar or china grass
- 1-1/2 cup (300 ml) water
- 1-1/4 cup sugar
- 1 tsp vanilla essence
- Strain the yogurt in a cheese cloth overnight to get very thick hung curd.
- Thaw the paneer and grind it along with the thick yogurt to a smooth yet hard paste. Pour it into a large mixing bowl.
- Crush the digestive biscuits in a grinder. Melt the butter. Mix both together till well incorporated. Press to the bottom of a 8-inch spring-form pan. Refrigerate for an hour.
- Soak the agar agar in the water for 15-20 minutes till soft. Keep on low flame and cook till the agar agar gets melted completely.
- At the same time, keep the mango pulp on low flame, ensuring it does not boil.
- Once the agar agar melts, add the mango pulp into it and mix well to incorporate - all to be done when the flame is still on. Keep for another five minutes and switch off.
- Add the mango pulp to the paneer yogurt mixture and mix well with a metal whisk.
- Add in the sugar and vanilla essence finally and give it a good mix till the sugar is well incorporated.
- Pour this mixture over the prepared biscuit base and refrigerate for minimum 2 hours till well set.
2. I didn't have the ingredients for the glaze. But to get the color on the top, I mixed 3 tbsp of Tang Mango in 100 ml cold water and poured it on top once the cheesecake was set. After a few hours, I took out the pan, poured out the Tang and then released from the spring-form. This gave a nice color on the top. 🙂