Steps to Make Super Quick Homemade Eggless: No-Bake & No-Gelatin Mango Cheesecake

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Favorite Eggless: No-Bake & No-Gelatin Mango Cheesecake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Eggless: No-Bake & No-Gelatin Mango Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggless: No-Bake & No-Gelatin Mango Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggless: No-Bake & No-Gelatin Mango Cheesecake is 6-8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggless: No-Bake & No-Gelatin Mango Cheesecake estimated approx 2 hrs. Rest Time: 8-12 hrs..

To get started with this particular recipe, we have to first prepare a few components. You can have Eggless: No-Bake & No-Gelatin Mango Cheesecake using 19 ingredients and 15 steps. Here is how you cook it.

One of the most delectable & decadent dishes of all & it’s a bit time consuming though for its step-wise chilling & resting time... However, the best part is that: It’s a No-Bake Cake & that too, a Cheesecake- What best could it be...for the Cream & Cheeselovers #bakeacake #cooksnapchallenge #cheesecake

Ingredients and spices that need to be Prepare to make Eggless: No-Bake & No-Gelatin Mango Cheesecake:

1. The Crust:
2. 1 packet or 120-130 gm Digestive Biscuits (Any)
3. 1/4 Cup or 50 ml Butter: Salted
4. Mango Cheesecake:
5. 1 Cup or 250 gms Cream Cheese
6. 1 Mango (Large): Cut into Small Cubes
7. 1/4 Cup or 50 gm Castor Sugar
8. 1 Cup or 250 gms Whipping Cream
9. 2.5 tbsps (10 gms) Agar Agar Powder
10. 1/2 Cup or 125 gms Whole Milk: Boiled and RT
11. 2 tbsps Fresh Lemon Juice
12. Mango Jelly/Top Layer:
13. 1 Mango (Large) for 1 Cup Mango Purée (250 gms)
14. 2-2.5 tbsps Castor Sugar
15. 1/8 tsp Salt: Optional
16. 2-2.5 tsps or 5 gms Agar Agar Powder
17. 100-125 ml or 3/4-1/2 Cup Water (RT)
18. As needed Garnish: As you like it- I’ve used Cubed/Chopped Mangoes & Fresh Mint Leaves/Sprig
19. 7”-8” Ring Mould or Springform Baking Pan

Instructions to make to make Eggless: No-Bake & No-Gelatin Mango Cheesecake

1. For the Crust Base: Crush & Crumble the Digestive Biscuits & mix with it the measured butter- Mix well to form a sand like base...
2. Once done: Layer it into the base or bottom of the springform pan- spread it out evenly... Refer to the pics for sure...I’ve tried giving a detailed narratives of the same as much is possible...
3. Press the crust layer of the biscuits gently yet firmly with the silicon spatula or big spoon or ladle, small bowl or glass or anything similar to solve the purpose- Set aside or better to refrigerate it for about 20-30 mins time
4. Keep rest all other aforementioned ingredients handy and readily available to you to start with the very process- stepwise- Again, refer to the pics well enough, to be able to figure out the various steps that’s been executed- one after the other...
5. Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
6. Mango Cheesecake Layer: In a large mixing bowl- Add in the aforementioned measured quantity of the cream Cheese (it need be in the RT for a better, smooth & lump-free batter/mixture)
7. Mix it up well with a silicon spatula or even a ballon/electric whisker- Add in the measured sugar in it & keep on whisking it until its absolutely aerated & lighter & fluffier enough
8. Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
9. Goes in the fresh lemon juice into it & mix everything well together until nicely combined and well blended & also, mix the agar-agar powder with the milk & then put it on the low flame until it’s completely dissolved & thickens
10. In the interim: The mango purée should be ready (not demonstrating it again herein, you can Please refer to my earlier recipes on the mangoes as well), the agar-agar powder & milk mixture to be mixed into this mango purée now & mixed well
11. The same now to be mixed in, with the whipped/whisked cheese cream & everything need be whisked altogether again until nicely combined & well aerated & fluffier to form the soft peaks
12. Pour in this batter into the crust layered pan- spread it out evenly...smoothen the top with the spatula, tap a few times to release any trapped air inside- Put it in the refrigerator at least for about 6 hrs time, best is overnight
13. The following day: Take it out off the fridge & in the interim- prepare the Mango Jelly by adding some sugar to it & a little bit of the fresh lemon juice whisk well, soak & mix the agar-agar powder in a small pan with the measured water- Heat it up while, stirring continuously over the low flame, ensuring no lumps are therein...Turn off the flame
14. Immediately, strain the mixture of this thick mango jelly to get a smooth & shiny textured layer to it, tap it a few times to spread out evenly & no trapped air is inside it...Now, with the chilled whipping cream, make some erratic or creative designs of your own- As I did, something of my choice
15. 

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