No Oven Mango Cheesecake

Ingredients:

• MILK 1 LITRE (FULL FAT)
• FRESH CREAM 250 ML
• LEMON JUICE 1/2 - 1 NOS.
• SALT A PINCH

Method:

1. To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
2. While stirring at regular intervals bring the milk to a simmer.
3. Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
4. Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
5. Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
6. After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
7. Further squeeze out the excess water & let is rest for five minutes.
8. Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
9. Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.
10. Cheesecake

Ingredients:

• BISCUITS 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
• BUTTER 80 GRAMS (MELTED)
• CREAM CHEESE 300 GRAMS
• POWDERED SUGAR 1/2 CUP
• CORN FLOUR 1 TBSP
• CONDENSED MILK 150ML
• FRESH CREAM 3/4 CUP
• CURD 1/4 CUP
• VANILLA ESSENCE 1 TSP
• MANGO PUREE 100 GRAM (FRESH)
• LEMON ZEST 1 NOS.
• MANGOS AS REQUIRED

Method:

1. To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
2. Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
3. Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
4. Place the mould in the fridge until you make the batter for the cheesecake.
5. To make the batter for the cheesecake add the cream cheese into a large bowl.
6. Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
7. Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
8. Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
9. Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
10. While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
11. Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
12. Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
13. Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
14. Your mango cheesecake is ready to be cut & served.