Eggless Mango Cheese Cake

A Fruity, Tangy impressive dessert treat that looks spectacular and tastes delicious!

Process the biscuits in a chopper till they resemble fine bread crumbs. Add to warm melted butter along with the sugar. Mix well. Spray your springform pan liberally with non stick spray. Layer the base of the pan with a thin and even layer. Refrigerate to firm up while you make the filling.

Blend the mango puree, fresh cream, cream cheese/cottage cheese and condensed milk using a hand blender till it becomes smooth and starts to thicken.

Dissolve gelatin in hot water over extremely low heat, stirring continously making sure there are no lumps remaining. Mix into the mango filling in a steady stream with the blender still running. This ensures that the gelatin mixes in smoothly without causing any undesired lumps.

Pour the filling in the pan over the biscuit crust.

Smooth the filling gently….to ensure an even top.

Cover with plastic wrap and refrigerate it for 2-3 hours till it sets completely.

Dissolve gelatin in hot water over extremely low heat, stirring continously making sure there are no lumps remaining. Mix into the mango puree. If you like you can also add some finely chopped mango pieces.

Pour this mango puree mix over the set filling as the top layer. Cover with plastic wrap and refrigerate till firmly set…another 2-3 hours.

Carefully unmould cake and garnish with your choice of whipped cream/pieces of cut fruit etc. We used thinly cut spirals of homemade fruit leather (aam papad) made from left over mango puree.

Serve chilled and enjoy the flow of compliments from your delighted guests!

Note: If you want to make this recipe without gelatin…you can try using agar agar as a replacement.