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

Full written recipe for Mango cheesecake Prep time: 10-15 minutes Cooking time: 30-35 minutes Serves: 1 cake Setting time: 5-6 hours or overnight For homemade cheese cake Ingredients: • Full fat milk 1.5 litre • Fresh cream 250 ml • Lemon juice 1.5 tbsp • Salt ½ tsp Method: • Heat milk in a heavy bottom vessel on medium heat, stir in regular intervals and bring to a boil, once the milk starts to boil switch off the flame and add the lemon juice gradually, stir until the milk starts to curdle and the whey separated from the milk solids. • Now, place a sieve and a muslin cloth, and strain, wash it with fresh water to remove the sourness of the lemon. • Further squeeze out the excess moisture and let it sit for 5 minutes. • Transfer the curdled milk in a blending jar, add salt and blend until smooth and creamy in texture. Your homemade cream cheese is ready! you can store it in the jar, refrigerate and use accordingly. Cheese cake. Ingredients: • Biscuit 150 gm • Melted butter 80 gm • Gelatine 7 gm + water 50 ml • Homemade cream cheese 375 gm • Fresh cream 250 ml • Powdered sugar ½ cup • Vanilla extract ½ tsp • White chocolate 150 gm • Fresh mango puree 200 gm • Lemon juice 1 tbsp • Zest of 1 lemon • Mango slices (for garnish) Method: • Start by first crushing the biscuit, you can use a zip lock bag or else you can use a clean and fresh cloth or even a grinding jar to crush the biscuit, add melted butter and mix well. • Transfer the butter and biscuit mixture in the spring form mould and press it with a pav bhaji masher a glass bottom, to even the surface, press nicely to make the base of the cheese cake. Refrigerate to set until you make the cheese cake filling. • Now, take a small bowl, add gelatine and water, mix and rest the gelatine to bloom, by the time you can make the cheese cake filling. • Now, to make the filling, take a mixing bowl, add homemade cream cheese, fresh cream, powdered sugar and vanilla extract, whisk with an electric beater until its fluffy. • Set a double boiler and melt the white chocolate, you can also melt the chocolate in a microwave, add the melted chocolate in the mixture and whisk with electric beater until combined well. • Now, add the fresh mango puree, lemon juice and lemon zest, whisk again until combine well. • Now, heat the bloomed gelatine in microwave for 15 seconds and add 2 spoonful of cream cheese mixture in the heated gelatine and mix well. Further add this mixture back to the cream cheese filling and mix well. Transfer the cream cheese filling mixture in the spring form mould and set in the refrigerator for 5-6 hours. • Once the cheese cake is set after refrigerating, take it from mould and garish with mango slice, your mango cream cheese is ready, serve chilled. Agar Agar Product link (NOT SPONSORED) - https://amzn.to/3e9anPu Veg Gelatin (NOT SPONSORED) - https://amzn.to/3aUPwNM #YFL​​ #SanjyotKeer​​ #Mango The Music I use in All my videos - https://bit.ly/3g4OjmW​​​​​​​​​ (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq​​​​​​​​​ Instagram - https://goo.gl/rK6wFS​​​​​​​​​ Twitter - https://goo.gl/lDfrrQ​​​​​​​​​ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N​​​​​​​​​ Instagram - https://goo.gl/ayTNL​​​​