No Bake Mango Cheese Cake

Eggless No Bake cheese cake with  yogurt and cottage cheese.

Ingredients:

For the Mango Glaze:

½  cup, peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice

For Crust:

1 ½  cups  digestive biscuits  crushed or even you can use some chocolate flavored biscuit  

 ½ cup  salted butter  


For Filling:

1 cup  powdered sugar**
3 cups thick full cream yogurt
2 cups  cottage cheese (Paneer)
1  ½  cup water
12 tbsp  Chinagrass or Agar Agar
1 cup  mangoes  peeled, chopped and pureed
1 tsp pure vanilla extract

** If you like the dessert sweeter then  you can add up more sugar to your taste and also if the mangoes are less sweeter then you need to add up more sugar.

Method:

Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 1 ½  cups) thick yogurt.

Prepare the crust:
Crush the biscuits  till its  powdered,  put this biscuit powdered in a large mixing bowl. Put in the butter and  with your hands rub the butter into the biscuits until the mixture is well mixed.  

Remove the mixture and press it evenly into the base of an 8” deep round springform. Chill in the freezer for 15 or 30 minutes  in the refrigerator.

Prepare the filling:

Break the china grass into small pieces and soak in 1 ½  cups water for about 10 minutes until it becomes soft.

Blend the strained yogurt and   cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl.

In a  pan, heat the mango puree over a medium flame. Do not allow this to boil.

In another pan place the chinagrass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.

After the chinagrass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.

Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.

Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.

For the Mango Glaze:
Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.

NOTES:

When  using cottage cheese make sure the water is completely drained and the cheese is dry to get a perfectly set cheesecake.

The dissolved china grass liquid should be immediately mixed with another portion of hot mixture. Remember that both the mixing agents need to be hot for the china grass to set properly. If either of them is cold, then the dessert wont set properly.
If the china grass solidifies before you add it into another mixture, then reheat until it melts completely and use as required.

Latha