Mango Cheesecake: A Gelatine Free Refreshing Tropical Dessert

Directions

• Prepare the Base:
  -Crush the biscuits into a fine crumb (using mixer or ziplock + rolling pin).
  -Add melted butter, mix until it feels like wet sand.
  -Press into a 7–8 inch springform pan or loose-bottom tin.
  -Chill in the fridge while you make the filling.
• Make the Cheesecake Layer:
  -In a mixing bowl, whisk cream cheese till smooth.
  -Add hung curd, mango pulp, sugar, and vanilla. Mix until smooth.
  -In a small saucepan, mix agar-agar with ¼ cup water. Let sit 5 mins.
  -Heat the agar-water mixture until it fully dissolves (don’t boil too long). Stir constantly.
  -Quickly mix the hot agar solution into the cheesecake mix. Blend well.
  -Pour this mixture over the biscuit base. Level it.
  -Chill in the fridge for 1–2 hours to semi-set before topping.
  Note: Agar sets quickly as it cools, so act fast once it’s dissolved.
• Mango Glaze:
  -Mix mango pulp, sugar (if using), agar-agar, and water in a pan.
  -Heat gently and stir until agar dissolves.
  -Cool slightly (just warm), pour gently over the set cheesecake layer.
  -Chill again for at least 6 hours (preferably overnight).
• To Serve:
  -Run a warm knife around the edges before unmoulding.
  -Garnish with mango cubes, mint, or edible flowers.