Eggless No Bake Mango Cheese Cake

The time is ripe for mangoes and here's an interesting perspective—a hassle-free mango cheesecake with lush cream cheese and flavourful mangoes.

Ingredients
160 grams crushed biscuits
½ cup softened butter

For the filling

3 cups hung curd
1 ½ cup water
400 gm cream cheese
15 gm china grass
2 mango
1 tsp mango essence

For the glaze

1 mango
2 tbsp water
2 tbsp sugar

Preparation
For the crust

In a mixer, take the biscuits and run them until they're powdered
Add the butter and run the mixer again until it is evenly mixed
Butter a spring form pan or loose bottomed round pan.
Transfer the biscuit mixture into it
Press it with a spoon until it's nice and tight
Refrigerate for at least 1 hour


For The Filling

Soak the china grass in water for 15 minutes
In a bowl, add the hung curd and cream cheese and beat well until it's creamy
Grind the mangoes to a fine puree
Heat china grass until it melts. Do not boil 
At the same time, heat the mango puree. Do not boil
When the china grass is completely melted, remove from flame
Remove the mango puree also from flame
Pour the hot china grass into the hot mango puree and mix well
Now pour this mixture into the cream cheese mixture and mix well
Add sugar and vanilla and mix well
Remove the pan from fridge. Pour this filling on the crust. Refrigerate for 2 hours

For the glaze

Peel and slice the mango
Grind it to a fine puree
Add water, and sugar and bring it to boil
Cook for a few minutes and allow it to cool completely
Take the filled cheese cake from fridge and pour the glaze over it
Refrigerate for at least 5 hours before serving

_(The author is a food blogger who blogs @www.hottavasandovens.blogspot.in)_