Mangoes are one of the best things that mankind discovered. There is something about this exotic Asian fruit which makes it almost addictive. With more than 1000 varieties of mangoes growing all over the world, it is rightly called the "king" of fruits. India has been growing mangoes since time immemorial and it was from India that the Buddhist monks took mangoes to Malay Peninsula and East Asia. Maharashta in India is famous for growing the most popular variety of mango called Alphonso or Hapus, although there are never ending controversial debates about which variety is the best. It is a summer fruit and it probably makes summer a bit tolerable for me. This year, the mango season has almost come to an end. I will be sharing a few mango based recipes so that you guys can make the most out of this fruit before it leaves us waiting for another year. For this recipe I have used the Malda variety of mango due to lack of options in my village. Try to get your hands on the sweetest and creamiest variety of mangoes available in your nearest market.
Cheesecake is a dessert made of cream cheese, cream, eggs and sugar with a base or crust made of crushed cookies or sponge cake. It is said to have originated in ancient Greece. This sugar free cheesecake made with homemade cream cheese is guilt free and contains healthy fats. The ongoing pandemic has made it almost impossible to source a few ingredients and so I started making a few of those from scratch at home. You can find the recipe for homemade cream cheese HERE. You can make it Keto friendly by using a low-carb cookie for the crust. It is a make-ahead dessert and tastes better the next day. Once baked and cooled, it is left to refrigerate overnight to set completely in order to attain the soft and creamy texture. I have used organic honey harvested by my neighbor to replace sugar in this recipe, you can increase or decrease the quantity of honey to your preferred liking.
Ingredients:
Cream Cheese - 2 cups
Whipping Cream - 1 cup (see note)
Lemon juice - 2 tbsp
Honey - 2/3rd cup
Eggs - 4 (room temperature)
Mango Puree -1.5 cups
Vanilla - 1 tsp
Marie Biscuit - 150 gms
Melted Butter - 1/2 cup
Method:
1. Pre-heat oven at 160 degrees C and line the bottom of an 8 inch round spring form pan with aluminium foil. Grease the tin.
2. Crush the biscuits in a food processor and add the melted butter, mix. Layer the bottom and sides of your spring form pan with the crushed biscuit and butter mixture. Gently press the mixture with the help of a bowl towards the bottom and sides of the pan to keep the crust from crumbling. Bake the crust for 10-12 minutes.
3. Bring the cream cheese to room temperature, once it has attained the room temperature whisk it till light and fluffy. This step is very important to attain the creamy consistency and luscious texture.
4. Mix lemon juice with whipping cream and add it to the whisked cream cheese. Whip this for a couple of minutes till well incorporated and fluffy.
5. Add the honey and 1 cup mango puree to the cream cheese mixture and whip it till incorporated.
6. Add the eggs, one at a time and whisk. Add vanilla. Give this mixture a final whisk and pour over the biscuit crust.
7. Drop spoonfuls of remaining mango puree over the cheesecake mix. Using a toothpick create a swirl effect.
8. Bake the cheesecake for 1 hour 15 minutes at 160 degrees or till only the center is jiggly. Let the cheesecake cool inside the oven with the door open till it reaches room temperature to avoid it from sinking. Once cooled, refrigerate overnight or for 8 hours before serving. Remove from the tin, slice and serve.
NOTE:
In case of unavailability of whipping cream, use Amul fresh cream. Make sure to refrigerate the cream overnight, scoop the thick cream on top the next day discarding the watery portion, use the thick cream instead of whipping cream. Save the liquid to use in gravies or sauces.
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