No Bake Mango Cheese Cake (Creamy, Eggless and No Creamcheese)

I always love summer for two reasons, one is getting a break from the daily routine...visiting native...family get together and the other one is the yummy and juicy and tasty mangoes!!!! Well its the only fruit that I have eaten by myself from childhood without my mother's constant reminder (Eat fruits, its good for health!!!!). Now that I have eaten it daily to my heart's content, I thought of making the legendary dessert The Mango Cheesecake

This recipe was first tried by my sister Jayanthi and myself during the end of last summer holidays.We wanted to eat something sweet and weren't in a mood for an icecream or a cake.I was itching my sister to get me cheesecake(it is not easy to get a cheesecake here....).So finally she said let us try one at home and then we found a promising recipe with readily available ingredients (we both like to work with ingredients that are easily available...well who doesn't??? ) and a delicious one too!!!! We got the last mangoes of that season and tried it. I could hardly wait for it set. One hour was my limit then I started hunting towards our fridge with a spoon(just to check whether it is set ofcourse...)

The taste was out of the world. The creamy filling with the biscuit base was heavenly!!! The light and soft mango jelly topping was soooo good...not to mention without any eggs and creamcheese.

Ok..enough story I think, lets get onto the fabulous mango cheesecake recipe....

INGREDIENTS:

Chopped Mango - 3/4 cup

Homemade (or) Store brought paneer - 165g ( a little more than a cup)

Sweetened condensed Milk - 1/2 tin (200g)

Vanilla essence - 1/4 tsp

Gelatin - 1 tbsp

water - 1/4 cup + 2 tbsp

Sugar - 2 tbsp

For The Base

Britannia Marie Biscuits - 15

Melted Butter - 1/4 cup + 1 tbsp

Recipe Source:Yummy Tummy

METHOD:

1) Soak gelatin in 2 tbsp water and keep that aside.

2) Powder the marie biscuits in a blender.

3) Add the melted and cooled butter to the powdered biscuits and stir till it resembles like wet sand. Put them in individual serving glasses and level them with the back of spoon. Put them in the freezer for 10 minutes to firm up.
4) In  a blender add the chopped mangoes and puree them till smooth. In another blender add half the mango puree, paneer, sweetened condensed milk and vanilla essence and blend them till smooth and creamy.
5) Look how creamy the filling is!!!!  In a pan boil water. Add the soaked geltin to it and stir well till it dissolves completely. Turn it off and allow to cool slightly.
6) Add half the gelatin mixture to the creamy mango mixture and mix well. Now take the glasses from freezer and add the creamy mango layer as the second layer on top of the biscuit base. Return to fridge to set well ( about 1 1/2 hours).
7) Meanwhile add 2 tbsp sugar to the remaining mango puree and blend well till sugar dissolves. Keep that ready.
8) After the second layer has set well take that out of the fridge. Add the remaining gelatin mixture to the pureed mangoes and mix well. Pour that over the top of second layer and return it to the fridge to set completely for about 4 to 6 hours (overnight is best!!).
Your Creamy Mango Cheesecake is ready!!!!
Look how all the 3 layers have set beautifully.....

Garnish, Serve and enjoy your yummy mango cheesecake!!!

NOTES:

1) Before adding the third top layer make sure it is set well, otherwise both the layers will merge.

2) In the original recipe I found the top layer less sweet to my liking so I have added (2 tbsp) sugar for that top layer alone. You can skip that if you don't like it or if your mangoes are super sweet.

3) In this recipe I have used homemade paneer, you can use store brought too. Make sure it is fresh.

Cheers,

Sindhiya.S

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Classic chocolate fudgy brownies( easy brownies)

chocolate brownies

This is the recipe that gave me confidence in baking. My mom( who doesn't like any bakery products ) loved these brownies - making me jump up and down in the air. It is a very simple, easy,fudgy and chocolatey brownies.

Gooey chocolate brownies!!!

Recipe reference : here

Ingredients:

Dark chocolate - 190g (about 1 cup)
Unsalted butter - 170g ( 3/4 cup)
Powdered sugar - 230g (1 1/2 cup minus 1 tbsp)
Eggs - 3
Vanilla essence - 1 tsp
All purpose flour - 110g (3/4 cup plus 1 tsp)
Walnuts - 1/2 cup ( optional)

Method:

• Grease and dust baking tin with butter and all purpose flour ( you can even use butter paper or cooking spray)
• Preheat oven to 180 for 10 minutes.
• In a double boiler as shown in picture below melt butter and dark chocolate and keep it aside to cool to room temperature.

•    Crack 3 eggs in a bowl and mix until combined. Next add vanilla essence to the beaten eggs and mix until combined.

•  Now add powdered sugar to the above mixture and beat lightly till sugar gets mixed and transfer the mixture to the melted butter and dark chocolate and mix until combined.

• Fold in all purpose flour and walnut ( if using ). Pour the batter into the prepared baking tin and tap twice lightly to remove any air bubbles. 

• Bake in the preheated oven in the centre rack for 35 to 40 minutes or until a knife inserted in the middle of the brownie comes out clean. Gooey chocolatey brownies are ready!!!

These brownies are very moist and rich in the middle ( which I love ) and have a slight crust on the top ( which my sister loves very much). On the whole these brownies are a complete hit.

Look at the above picture for the beautiful crust!!! And the the below one for the rich, fudgy , gooey and delicious centre.....

.

Want one ???? Have one....

It is best on its own....however you can sprinkle with some powdered sugar or  enjoy it with a glass of milk

Notes:

Timings varies from oven to oven. Mine took 37 minutes. Change according to your oven.

These keep well in the refrigerator for 1 week and at room temperature for  4 to 5 days.

Chocolate brownies are best served at room temperature.

This recipe yields 12 squares.

Cheers,

Sindhiya.S

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