No Bake Mango Cheesecake | नो बेक मँगो चीज़केक | Eggless Recipes | Sanjeev Kapoor Khazana

As the name suggests, this is a delicious, no bake mango cheesecake. However, this one here is a layered and served in a special way.

NO BAKE MANGO CHEESECAKE

Ingredients

Italian lady fingers (savoiardi) as required
Mango juice for dipping
¾ cup cream cheese
¾ cup hung yogurt
1½ cups mango pulp
¼ cup condensed milk
¼ cup powdered sugar
3 tbsps melted veg gelatin
1 cup whipped cream + for piping
90 grams veg mango jelly mix

Method

1. Dip savoiardi in mango juice and line it on the edges and the bottom of a 7 inch loose bottom cake tin.
2. Take cream cheese in a large bowl, add hung yogurt and mix till smooth and well combined. Add mango pulp and condensed milk and mix well.
3. Add powdered sugar and mix well. Stir in veg gelatin till well combined.
4. Add the whipped cream and gently fold in till well combined. Transfer the mixture into the prepared cake tin and spread it evenly. Refrigerate this for 3-4 hours or till set.
5. Take veg mango jelly mix in a bowl. Add 1 cup cooled boiled water and mix till the jelly mix is melted completely.
6. Pour this jelly mixture on to the set cheesecake and place it back in the refrigerator for 2-3 hours or till set.
7. Heat the sides of the cake tin with the help of a blow torch, gently de-mould the cake and place it on a serving plate. Pipe out whipped cream on to the inner edges of the cheesecake. Cut into wedges and serve.

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