Mango Cheesecake

I wanted to try this No-bake Eggless Mango cheesecake and tried it finally before the mango season ends. I love mangoes and have sweet memories of having tasted and enjoyed a lot of mango varieties during my childhood days. Initially I was thinking whether to make this cheesecake as I have not tasted a Cheesecake before, but it was worth the try. I followed the recipe exactly except I halved all the ingredients to make it a small cake. The cake had set beautifully without any problem.

A special thanks to Anushruti's space for this nice recipe.

Ingredients:

-      Crust  -
Digestive biscuits crushed	¾ cup
Butter (For the crust)	¼ cup
-      Filling -
Yogurt	1 ½ cups
Paneer	1 cup
Powdered sugar	½ cup
Water	¾ cup
Agar-Agar(china grass)	6 tblsp
Mango puree	½ cup
Vanilla essence	½ tsp
-      Glaze -
Mango puree	½ cup
Water	2 tblsp
Sugar	2 tblsp
Lime juice	1 tblsp

Method:

• Drain the yogurt in a vessel lined with cheese cloth overnight.Squeeze the cloth and collect the hung curd. (I got approximately 3/4 cup of hung curd).
• In a food processor add the digestive biscuits and powder them.Add the butter cubes and pulse till butter is blended with the powdered biscuits.Press this mixture in a spring form pan and refrigerate for 30 mins.(see Note below)
• Soak the agar-agar flakes in water for 10 mins till it becomes soft.  
• Process the hung curd and paneer in a mixie/blender till smooth.
• Heat the mango puree in a sauce pan in a very low flame.
• Heat the agar-agar + water mixture in another vessel in a low flame till the agar-agar is completely dissolved. 
• Add the hot agar-agar mixture to the hot mango puree and stir well.
• Now add this mixture to the paneer+hung curd mixture and mix well.Add the powdered sugar,vanilla essence and whisk well till everything is blended well.
• Pour this mixture over the prepared crust and refrigerate for about 2 hrs.
• For the glaze, take Mango puree,sugar,water and lime juice in a pan and cook in medium heat.once it starts boiling reduce the heat to low and cook for few minutes till it thickens. Allow to cool .
• Spread the glaze over the set cheese cake and refrigerate for 3 hrs.
• Once set slowly release the cake from the pan and serve.

Note:

•  I used homemade Paneer and Full fat yogurt.
•  For the crust instead of food processor you can also put the biscuits in a     ziplock bag and crush them .Transfer to a bowl and add the soft butter and mix thoroughly.