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No Bake Mango Cheesecake | Home-made Cream Cheese | Mango Season Special | Chef Sanjyot Keer

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Eggless Mango Cake Recipe - Easy Mango Cheesecake Recipe - Summer Special Dessert - Bhumika

Learn how to make Eggless Mango Cheesecake at home in this summer with Chef Bhumika on Rajshri Food

Summer is here and so is the season of gorging on deliciously juicy Mangoes. These delights are not just called the king of fruits for their delightful sweet taste, but also for the numerous health benefits they have to offer. We are here to give you Summer Mango recipe which is Eggless Mango Cheesecake recipe which is a no-bake vegetarian mango cheesecake recipe, made without eggs and gelatin. Also to teach you the method of how to cut the Mangoes.
Easy Mango cheesecake recipe with a smooth creamy texture and delicious mango cheese flavor. Like Mango Pickle, Mango Cheesecake, made with fresh, delicious mangoes, is a perfect dessert to share with family and friends this holiday & summer season.
Watch our video to try Mango Cheesecake at home, and don't forget to share your feedback in the comments section below.
Do watch the video to know more about Homemade Eggless Mango Cheesecake! Don't forget to Like, Share, Comment and Subscribe for instant updates

#MangoCheesecake#EgglessMangoCake#RajshriFood

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Ingredients:
For Crumb
100 gms Coconut Biscuits (crushed)
2 tbsp Butter (melted)
For Mango Cheesecake filling
125 gms Cream Cheese
40 gms Caster Sugar
80 gms Mango Pulp
150 gms whipped Cream
1 Ripe Mango

Method: Let's start with preparing the Crumb, for which add Coconut Biscuits (crushed) with Butter, mix it a bit. Now add our crumb to the ring with cake base below, use the back of the bowl press the mixture down (as shown in the video) make it flat and freeze it for 15 minutes. Now, let's prepare Cheesecake Filling for which add Cream Cheese in the bowl with Caster Sugar, Mango Pulp now mix all together using an electric mixer. After which add whipped Cream into the bowl and mix it as shown in the video.
Add the mango cheesecake filling into the ring with Crumb, press it properly to reach all the corner and flatten it using an angled palette knife. Now after this freeze the cake for 4 hours in the freezer.
As the cheesecake is freezing, use the mango (sliced ) for the topping, first peel the mango using the knife starting from the top to around the mango. After peeling the Mango, slice it to get the pieces (as shown in the video) turn it around the slices and cut them thinly. After which you can place the mango pieces into the Mango Cheesecake and Your Mango Cheesecake is ready to be served.

Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited

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No-Bake Mango Cheesecake Recipe

This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!


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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.

Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.


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NO-BAKE MANGO CHEESE CAKE l WITHOUT GELATIN, AGAR & EGG

#cheesecake #mangocheesecake #summerrecipe

INGREDIENTS & PROCESS:
200gm DIGESTIVE BISCUIT
MAKE THEM CRUMB
2 TBSP MELTED BUTTER
MIX WELL
SPREAD IN MOLD
PRESS EVENLY
KEEP IN FRIDGE FOR 10 MIN.
1.5 CUP CREAM CHEESE
¼ CUP POWDER SUGAR
MIX WELL
1 CUP WHIPPED CREAM
BEAT UNTIL STIFF PEAK FORM
MIX THE CREAM CHEESE
SEPARATE SOME CREAM
½ CUP MANGO PUREE
MIX WELL
POUR A THICK LAYER
SPREAD EVENLY
LAYER OF CHEESE CREAM
½ CUP MANGO PUREE
2 TBSP POWDER SUGAR
2 TBSP WATER
COOK UNTIL THICKEN
COOL IT & POUR
COVER
KEEP IT FRIDGE FOR SET WELL
REMOVE FROM MOLD
FRESH MANGOES
MINT LEAF


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No Bake Mango Cheesecake

Happy New Year my lovely darlings! I hope we all have an amazing and wonderful year ahead. Today, I will share a very refreshing recipe, a No Bake Mango Cheesecake. So easy to make.

Here's what you'll need:
CRUST:
1 cup crushed graham crackers (125g)
1/3 cup melted butter (70g)

For the filling:
450g cream cheese (softened)
1/2 cup sweetened condensed milk (125ml)
1 tsp vanilla extract (5ml)
2 tbsp lemon juice (30ml)
1/2 cup canned mango puree (125ml)
1 cup whipping cream (250ml)
1 tablespoon of gelatin
1/3 cup cold water(80ml)

Topping:
5 tablespoons of canned mango puree

Whipped cream topping:
1 cup whipping cream (250ml)
1 tablespoon icing sugar (10g)

Fresh mangoes

Pan size is 6x4 inches (loose base)

I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????

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NO BAKE MANGO CHEESECAKE! [ EGGLESS, NO OVEN ]

NO BAKE EASY MANGO CHEESECAKE! [ EGGLESS, NO OVEN ]
(HOW TO MAKE MANGO CHEESECAKE NO BAKE!)

Ingredients
80g Crushed Graham
60g Melted Butter
225 Cream Cheese
50g Sugar
1/2 Tsp Vanilla
200ml Whipping Cream, chilled
8g Gelatin + 30ml Cold Water/Milk
80g mango puree
For topping
30ml water
60g mango puree


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TITLE TRANS:
मैंगो चीज़केक न पकाएं
nenhum cozinheiro cheesecake de manga
nem főzni mangó sajttorta
nici o cheesecake de mango bucatar
не готовить манго чизкейк
لا تشيز كيك المانجو
engin elda mangóostakaka
ọ dighi osi nri mango cheesecake
tidak ada cheesecake mangga masak
না আমের রান্না করে রান্না করুন
gan cócaireacht cáise cáise mango
クックマンゴーチーズケーキなし
쿡 망고 치즈 케이크 없음
沒有廚師芒果芝士蛋糕
ingen kaka mango ostkaka
சமையல்காரர் மா சீஸ்கேக் இல்லை
ไม่มีชีสเค้กมะม่วงทำอาหาร
aşçı mango cheesecake
tidak ada cheesecake mangga masak
не готувати манговий чізкейк
آم کھانا نہیں پکانا
không nấu cheesecake xoài

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No Bake Mango Cheesecake Shots - Eggless Mango Cake Recipe

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▬▬INGREDIENTS▬▬
15-20 pcs of Digestive Biscuits
2 tbsp Melted Butter
125 ml Whipping Cream
100gms Cream Cheese
2-3 tbsp Powdered Sugar
1/2 cup Mango Puree
3 tbsp Mango Puree
1 tbsp Milk
Mango Pieces
Mint Leaves
Pomegranate

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INGREDIENTS: Makes 16 Mini Cheesecakes

2 Packs Golden Oreo Biscuits OR 265g any Biscuit/Cookie
100g Melted Unsalted Butter
350g Diced Mango (Fresh or Frozen)
500g Cream Cheese
3/4 Cup Powdered Sugar
2 Teaspoon Vanilla Extract
300mL Heavy Whipping Cream

TOPPING:
1/2 Cup Candy Melts
250mL Heavy Whipping Cream
1 Tablespoon Powdered Sugar
1 Teaspoon Vanilla Extract
Extra diced Mango
____

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Link to convert Grams to Cups



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#MiniCheesecakes #Mango #Eggless

No Bake Mango Cheesecake | Home-made Cream Cheese |Eggless Mango cheese cake|Cheese Cake

This No-Bake Mango Cheesecake is a complete and utter celebration of the mango season.
This is a straightforward, super fruity, rich, creamy, perfect, and heavenly cheesecake.
This recipe is about making homemade cream cheese and with that a delicious cheesecake with all the goodness of The king among fruits, our own Mango....

Cream Cheese Preparation
[350g or 1 1/2 cups]

Milk...............3L
Lemon juice............6 tbsp

Mango Puree[for 1 and 1/2 cups]
Chopped Mangoes........2cups

Biscuit Layer
Oreo cookies or Digestive Biscuits..........20[150g]
Melted Butter..........50gm[4tbsp]

Cream Cheese layer
Cream Cheese..........350g[1 and ½ cups]
[Homemade or Store bought]
Powdered Sugar.........1 1/2 cups
Vanilla Essence............½ tsp
Mango Puree..............½ cup
Non dairy Whipping cream................3/4 cup
Gelatin........2tbsp[16g]
Water............1/4 cup
Mango Cubes.........1 cup

Mango jelly layer

Mango puree .....1 cup
Powdered sugar..6 tbsp
Gelatine.......2 and 1/2 tbsp
Water......1/2 cup


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The Ultimate No Bake Mango Cheesecake | Light & Fluffy Mango Mousse cake | Eggless | Lime Thyme

This ULTIMATE no bake mango cheesecake recipe is the only one you will ever need, I promise! This recipe makes the absolute BEST creamy mousse like cheesecake and is loaded with the fragrance and deliciousness of Alphonso mangoes. It is a true celebration of summer and mango season!

Here's the detailed recipe along with instructions:

This cheesecake turns out super light and fluffy, and has a mousse like texture. I have tweaked and perfected this recipe over the years. This is a foolproof recipe that will produce the absolute best mango cheesecake you have ever had. I hope you can give it a try!

Thanks for watching this Lime Thyme video!
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WHAT I USE FOR THIS CHEESECAKE
»Cheesecake pan:
»Cake collar:
»Parchment paper:
»Stand mixer:
»Alphonso mango pulp:
»My favorite biscuits:

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No-Bake Mango cheesecake / Mango recipe

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————————————————————————————————————————————————————————
240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon

Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
_________________________________________________________________________________________________

INGREDIENTS 15cm / 6inch

(Bottom)
80g (2.8oz) biscuits
30g (2 Tbsp) melted butter

(cream cheese mixture)
5g (2 tsp) gelatin powder
2 Tbsp water
150g (5.3oz) cream cheese
50g (1/4 cup) sugar
160g (2/3 cup) mango purée
160g (2/3 cup) whipping cream

(Jelly mixture)
2.5g (1 tsp) gelatin powder
1 Tbsp water
80g (1/3 cup) mango purée
12g (1 Tbsp) sugar
60g (1/4 cup) hot water
1/2 Tbsp lemon juice

(Garnish)
whipping cream
fresh mangoes
mint leaves


#Mango #Cheesecake #Nobake
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No Bake Mango Cheesecake

How To Make No Bake Mango Cheesecake [ASMR]
マンゴーチーズケーキ の作り方 [Eating sound]
Chương trình khuyến mãi TUẦN LỄ THƯƠNG HIỆU - ĐỜI SỐNG SÀNH ĐIỆU của Shopee:
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●● Recipe (レシピ):
**DOUGH
- 120g Biscuits
(ビスケット)
- 60g Melted butter
(溶かしバター)
- Mold size 15cm
(ケーキ型)
**MANGO CHEESE:
- Mango
(マンゴー)
- 7g Gelatin
(ゼラチンパウダー)
- 35ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 250g Creamcheese
(クリームチーズ)
- 60g Sugar
(グラニュー糖)
- 10ml Lemon juice
(レモン汁)
- 200g Mango puree
(マンゴーピューレ)
- Hot water
(お湯)
- 150g Whipping cream
(生クリーム)
- Freeze 20 minutes
(冷凍 20分)
*JELLY MANGO
- 8g Gelatin
(ゼラチンパウダー)
- 40ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 50ml Water
(水)
- 200g Mango puree
(マンゴーピューレ)
- 25g Sugar
(グラニュー糖)
- Cool off
(冷やす)
- Refrigerate for 4 hours
(冷蔵庫で4時間)
#NinosHome #ShopeeLifestyleWeek #Shopee44SieuSale
Trans:
1. 노오븐~망고 치즈케이크 만들기
2. Bánh Phô Mai Xoài siêu béo ngậy siêu thơm ngonnn
3. Resep Mango Cheesecake (TANPA OVEN)
4. ชีสเค้กข้าวเหนียวมะม่วง แบบไม่อบ
5. 芒果芝士蛋糕
6. No Bake Mango Cheesecake कैसे बनाना है
7. تشيز كيك بالمانجو

No Bake Cheesecake

This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.

RECIPE:

My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!

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Mango Cheesecake with homemade cream cheese|No Bake No Gelatin Mango Cheesecake| Eid special dessert

Now make No Bake, No egg, No Gelatin delicious mango Cheesecake with pure and natural homemade cream cheese.

So, try my recipe and don't forget to like share comment and subscribe to my channel.

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#nobakemangocheesecake #homemadecreamcheese #cheesecake #veggiefeast #eidspecialdessert

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No-Bake Mango Cheesecake Recipe| No Egg No Gelatin, Best Mango Cheese Cake Recipe.

This no bake mango cheesecake is so delicate, rich and delicious. Perfect Dessert cake!


Homemade Cream Cheese-



#cheesecake #mangocheesecake #mangocheesecakerecipe #cakerecipe

mango cheese cake, mango cheesecake, mango cheesecake recipe, how to make mango cheese cake at home, no bake mango cheese cake, eggless mango cheese cake, easy mango cheese cake, special dessert , mango cake, cake reciep, homemade cheese cake recipe, eggles cheese cake, Home-made Cream Cheese, cake recipes, cheese cake, mango dessert recipe, cheesecakereciep, kataria's indian kitchen, cake kaise banaye, cake banane ka tarika,mango cheesecake no bake, mango cheesecake without gelatin,

No-Bake Mango Cheesecake With Homemade Cream Cheese |NO Gelatin, No Eggs, No Bake| Cheesecake

No Bake Mango Cheesecake With Homemade Cream Cheese, No Gelatin, No Eggs, No Bake | Dr.Alisha
#mangocheesecake #nobakemangocheesecake #mangorecipes #cheesecake #homemadecreamcheese

Ingredients:
Digestive Biscuits- 130 gm
Mango - 3/4 cup
Cream Cheese - 300 gm
Cream - 1/2 cup (100 ml)
Mango - for garnishing

#cheesecakewithhomemadecreamcheese #nobakecheesecake #nobakerecipes #anyonecancookwithdralisha #mangoseason #mangomousse


HOMEMADE Cream Cheese ????????????????


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NO BAKE EGGLESS MANGO CHEESECAKE | NO GELATIN CHEESECAKE

Homemade Cream Cheese Recipe:


NO BAKE EGGLESS MANGO CHEESECAKE RECIPE, #MANGOCHEESECAKE #EGGLESSCHEESECAKE #NOGELATINCHEESECAKE #creamcheese #NOGELATIN #WITHOUTGELATINCAKE

INGREDIENTS:
For Base
1. Digestive Biscuits - 8 (120g)
2. Melted butter - 1/2 cup (50 g)

For Filling
1. Homemade cream cheese - 200 g
2. Mango Puree - 120 g
3. Powdered Sugar - 50 g (1/4 cup or to taste)
4. Chilled whipping cream - 250 g (1 cup)

For Jelly
1. Mango Puree - 150 g (1 cup)
2. Agar-Agar Powder (gelatin substitute) - 1 tbsp
3. Sugar - 1 tbsp (optional)

INSTRUCTIONS:
1. Crush 8 digestive biscuits with a rolling pin. You can grind them in the food processor alternatively.
2. Put the crushed biscuits in a mixing bowl, pour melted butter and mix well.
3. Take 6 cake tin and put the biscuit and butter mix in it.
4. Press the mix to make a firm cake base.
5. Place the cake tin in the fridge before moving to next step.
6. In a mixing bowl, take homemade cream cheese, mango puree, and powdered sugar, mix well.
7. In a separate bowl, take chilled whipping cream and whip till soft peaks.
8. Mix cream cheese and mango puree mix in the whipping cream and mix till well combined.
9. Take the cake tin out from the fridge and pour the prepared filling in it.
10. Even the top layer and put the cake tin back in the fridge for 2 hours or till the top layer of filling is slightly set.
11. To make jelly, sieve the mango puree to get rid of fiber.
12. In a saucepan, add 1/4 cup water and agar-agar powder, mix till no lumps.
13. On a very low flame, cook it for 5-7 seconds. Do not cook it more than that.
14. Quickly pour the agar-agar in mango puree and mix.
15. Take the cake tin out from the fridge and pour the mango jelly on top of it.
16. Even the top layer of jelly with a silicon spatula.
17. Cover the cake tin with plastic wrap of a dish and place it in the fridge for a
minimum of four hours or overnight.
18. Slice the mango cheesecake and enjoy!




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Keywords:
#mangocheesecake
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NO BAKE MANGO Lemon CHEESECAKE / No Whipping Cream / Easy

How to make a NO BAKE mango lemon cheesecake. This is one of my favorite, the sweetness and the tanginess of flavors from mango & lemon is a perfect balance. It is easy to make and NO WHIPPING CREAM required to achieve the creaminess of this delicious dessert. (Magandang idea na gawen sa mangga at lemon)
#NOBAKEmangoCake #noWHIPPINGcream #LEMONmangoCake #easy

INGREDIENTS:

Base:
2 cups crushed tea buscuits
¹⁄₂ cup melted unsalted butter

CHEESECAKE:
750grams cream cheese
1 can (397g) condensed milk
1 large lemon (about ¹⁄₄ cup freshly squeeze lemon juice)
1 cup fresh MANGO puree

Gelatine Mixture:
2 tbsp unflavored clear gelatine
¹⁄₄ cup water

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Mango Cheesecake Recipe - Summer Special Dessert - Mango Cake Recipe - Anushruti

Watch how to make Mango Cheesecake, a mouth watering recipe by Anushruti.

As we bid adieu to the king of fruits, our Chef Anushruti presents the lovely recipe for the delicious, easy to make, and most importantly, Gelatin Free Mango Cheesecake! Enjoy!

Ingredients:

For Crust:
160 gm (1 1/2 cups) digestive biscuits or any other fairly plain sweet biscuits, crushed
100 gm (1/2 cup) butter (preferably salted butter), chopped

For Filling:
160 gm (1 cup) fine sugar or powdered sugar
800 gm (3 cups) thick full cream yogurt
400 gm (2 cups) panir cheese or cottage cheese*
375 ml (1 1/2 cups) water
10 gm Chinagrass or Agar Agar or Kanten*
2 mangoes (1 cup), peeled, chopped and pureed (make sure that you heat the mango pulp on medium heat before pouring the china grass mix with it)
1 tsp pure vanilla extract

For the Mango Glaze:
1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice

- Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 400 gm or 1 1/2 cups) thick yogurt.

Prepare the crust:
- Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered. This is more easy than it sounds. Once this is done put the biscuits in a large mixing bowl. Put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. Alternatively, process the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.
- Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.

Prepare the filling:
- Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft.
- In a food processor fitted with the metal blade or blender, place the strained yogurt, panir cheese or cottage cheese and the sugar and process until smooth and creamy. Transfer this to a mixing bowl, stir in the vanilla extract and mix well with a whisk.
- In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
- In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely. This can take about 10 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 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 about an hour. Allow the cheesecake to set for an hour or so before spreading the glaze over it.

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 overnight, before slicing it.

*If using cottage cheese make sure the water is completely drained and the cheese is dry to get a perfectly set cheesecake. Try and use panir cheese blended into a puree for this recipe.

*A few notes about cooking with chinagrass or agar agar or kanten.
China grass or Agar Agar or Kanten is a sea weed and completely vegetarian. It gives a smooth, glossy finish and many chefs prefer to use it over gelatin. China grass, if used properly sets easily at room temperature.
1. China grass needs to be broken into pieces and softened by soaking in water for atleast 5 minutes.
2. Heat chinagrass on a low flame for it to melt completely.
3. The dissolved chinagrass 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.

Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited

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Mango Cheesecake | Sanjeev Kapoor Khazana

This mango season, try this recipe to make your own cheesecake jars at home.

MANGO CHEESECAKE

Ingredients

½ cup mango puree
½ cup biscuit crumbs
2 tablespoons melted butter
1 cup cream cheese
¼ cup condensed milk
2 cups whipped cream
1 medium mango, peeled, deseeded and chopped
Fresh mint leaves for garnishing

Method

1. Mix together biscuit crumbs and melted butter in a bowl.
2. Put the crumb mixture in individual serving jars filling ¼ of it and level it out. Refrigerate for 10-15 minutes
3. Put cream cheese in a bowl. Add condensed milk and mix. Add mango puree and whisk well. Add whipped cream and fold well.
4. Fill a piping bag with mango-cream cheese mixture and pipe out into prepared jars and tap. Refrigerate for 2-3 hours or till fully set.
5. Put some chopped mango on top of set cheesecake and serve garnished with mint leaves.

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No bake Mango cheesecake | eggless mango cheesecake |cheese cream | Mango cheesecake in Marathi

#nobakecake #mangocheesecake #homemaderecipes #cheesecream

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We are here to give you Summer Mangorecipe which is Eggless Mango Cheesecakerecipe which is a no-bake vegetarian mangocheesecake recipe, made without eggs and gelatin. Also to teach you the method of how to cut the Mangoes.Easy Mango cheesecake recipe with asmooth creamy texture and delicious mangocheese flavor. Do watch the video to know more aboutHomemade Eggless Mango Cheesecake!Don't forget to Like, Share,comment and subscribe!!

Ingredients:
√ For cheese cream
• Full fat milk 500ml litre
• Fresh cream 1/3cup
• Lemon juice of 1 lemon
• pinch of Salt
√ For cake base
• 2 packets of parle biscuit
• 3tbsp ghee / butter
√ Mango cheese cream
• prepared cheese cream
• 1/2 cup heavy whipping cream
• 1/4 powdered sugar
• 1tsp Vanilla essence
• 1/4cup white compound chocolate
• 1cup Mango pulp
• 2-3 mangoes for garnishing

Enjoy my other videos also:-

Mango Mastani


creamy mango ice | only 3 ingredients


Easy strawberry ice cream in professional way


chocolate ice cream


summer drink using green mango panah or kayras


Thanks for watching!!

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