My last attempt of making out eggless and no bake cheesecake was quite a big hit with strawberries..while making out
Eggless Strawberry Cheesecake i also wanted to try out another cheesecake with mango puree...I followed the same process but instead of trying out the cheesecake completely with cheese, i prepared this cheesecake with ricotta cheese and hung curd which was quite a delicious combination and also very creamy...Everyone at home loved this eggless and no bake mango cheesecake...Real feast for mango lovers, this incredibly delicious mango cheesecake was so light and creamy coz of the hung curd and ricotta cheese i used for this flavourful cheesecake, this mango cheesecake vanished within few minutes, even i wasnt able to click the whole mango cheesecake...
2cups Hung curd
1cup Ricotta cheese
2cups Mango puree (canned)+4tbsp Mango puree (for serving)
1/4cup Sugar
2tbsp Agar Agar powder/gelatin powder
1/4cup Water
30nos Plain biscuits (for crust)
2tbsp Butter
Grind the plain biscuits as bread crumbs, keep aside...melt the butter in a heavy bottomed pan and add the grounded biscuits to the melted butter(biscuits which i used have enough sugar so i didnt add any sugar)..stir well until the butter get well mixed..press the mixture over a spring form pan..keep the crust in fridge for few minutes until they sets well...
Whisk the ricotta cheese and sugar in a large bowl until they get well mixed, add gradually the hung curd..add little by little the canned mango puree to the curd & cheese mixture and mix again...now heat the 1/4cup of water and add the agar agar powder, stir until they get dissolved, keep aside until they get slightly cool...pour the agar agar water into the cheese and mango mixture, mix once again well... pour this cheese mixture over the already prepared biscuits crust, keep in fridge for atleast overnite r for 12 hours..While serving, serve the mango cheesecake with mango puree...
Enjoy!!!
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