Some time back I shared a recipe on Cheesecakes Brownie Bottom chocolate Cheesecake and had mentioned the two essential types-Baked and Non Baked. This recipe is a no bake cheesecake where the mixture is set by using Gelatin.
Gelatin is my new found tool in making quick deserts!
Gelatin is easily available in powder form and sometimes in sheets. All you need to do is soak it in some water for about 5-10 mins till the granules swell up and become spongy and then add to the hot mixture you want to thicken and set. For instance to make a fruit juice jelly, all you need to do is warm up some juice and add the soaked gelatin. Let it cool to room temperature and pop in the fridge to set. Smaller quantity takes about an hour or two to set whereas larger quantities need overnight refrigeration.
I tried the same procedure in milk infused with saffron and cardamom flavours and what i got was a beautifully set desert !!
This No bake Mango Cheesecake is so easy to make and yummy to eat that you will definitely want more . It is served with a very easy Mango sauce and chopped mango. The only difficult step in the making is the wait for the desert to set !!
Ingredients: For crust
- 6 Chocolate cream biscuits(I used Sunfeast Pure Magic)
- 1 tbsp butter
Crush biscuits with a rolling pin or with your hands like i did. Mix butter to the crushed biscuits and make a layer in a round pan. Flatten with the back of a spoon to get a smooth layer. Refrigerate to set.
Ingredients: For the Filling
- 1/2 cup milk
- 1/4 cup condensed milk
- 1 cup cottage cheese or chenna
- 1 cup Mango pulp
- 1 tbsp cornstarch
- 1 tbsp gelatin
- 1 cup hung curd
- 1/4 cup powdered sugar
Heat milk and condensed milk in a pan. Mix the cornflour in little milk and add to hot milk. Cook stirring continously till it becomes thick. Keep aside.
Add 1/4 cup boiling water to gelatin, mix till it dissolves and set aside.
Process the paneer or chenna in a mixer to get a smooth paste.
Mix milk, dissolved gelatin, mango pulp, paneer or chenna, hung curd and sugar and blend in a mixer till mixed well.
Pour on top of the set biscuit layer and refrigerate overnight (!!sigh!!)
Ingredients: For the Mango Sauce
- 1/2 mango chopped
- 1/2 tbsp cornflour
- 1/2 cup water
- Sugar to taste
Mix chopped mango sugar and water in a pan and cook till sugar dissolves. Mix cornflour in some water and add to the mango and cook till it thickens to the required sauce consistency.
Pour the sauce on top of the cheesecake and serve with some chopped mangoes.