Baked Yogurt Cheesecake with Mango Jelly
Super easy & simple Indian style cheesecake without cream cheese or eggs is a real treat. Mildly sweet & delicious, makes for a perfect dessert for a party. Replace the mango flavoured jelly with any other flavour & seasonal fruit of your choice
Servings 8 people
Ingredients
- For the base
- 200 grams 40 Marie or digestive biscuits * see notes
- 100 grams 1/2 cup unsalted butter
- 20 grams 2 tablespoons sugar
- For the yogurt layer
- 500 grams 2 cups thick curd (or hung curd is best)
- 250 ml 1 cup fresh cream
- 397 gm 1 tin, sweetened condensed milk
- 1-2 tablespoons of sugar only if required
- 1 teaspoon vanilla extract
- For the mango jelly layer:
- 200 grams approx 3/4th cup mango pulp, mashed * see notes
- 1 packet mango jelly
- 1/3 cup hot water
- For the decoration:
- 1 mango cheek cut breadthwise into very thin slices
- mint leaves to garnish
- 6-8 blueberries to decorate
Instructions
- Grease a 9" or 10" springform (loose bottom) pan with some butter. Keep it aside
- Crush the biscuits in a food processor/mixer grinder or by placing them in a ziplock bag and beating the bag using a rolling pin. Transfer this mixture into a bowl.
- Add the butter and sugar to the bowl and microwave everything together for 1 minute. When the butter has melted, mix everything thoroughly
- Transfer this mixture into the prepared tin and press it down firmly using a bowl or a measuring cup with a smooth base.
- Preheat oven to 150 degrees C and bake the base for 10 minutes. Remove and cool for 5 mins.
- Prepare the yogurt layer
- Place the yogurt, cream, condensed milk and vanilla extract in a deep bowl and whisk everything together till smooth
- Taste the mixture and add the extra sugar (1 or 2 tbsp) only if you need a sweeter cake. This cake is mildly sweet so it doesn't really need any additional sugar but it is upto you.
- Pour this mixture over the based biscuit base and bake in the preheated oven at 150 degrees C for 35-40 minutes or till the skewer inserted right in the middle comes out clean. The cake will still be a little jiggly when you shake the pan but the liquid inside should be cooked so increase the baking time only if required, 5 minutes at a time.
- Remove the pan and place it on a wire rack to cool.
- Prepare the jelly layer
- Place the mango jelly powder in a bowl, add 1/3 cup of hot water and whisk till the granules dissolve.
- Add the mashed mango pulp and whisk again till smooth.
- Pour this mixture over the baked yogurt layer. Shake the pan until the mango layer has spread evenly.
- Cool for 15 minutes. Cover with cling wrap and refrigerate it for 4-6 hours or till the mango jelly has set. Overnight is best.
- Serve
- When the cheesecake has chilled adequately, remove from the fridge, decorate it with mango roses prepared by swirling mango slices in circles (starting from the smallest slice of the mango cheek), mint leaves and blueberries (or any fresh fruit of your choice). Slice and serve immediately
Notes
1. Since I didn't have 40 Marie biscuits required as per the original recipe, I used a mix of whatever biscuits I had - Oreo, Marie, Digestive, coffee & butter cookies
2. I used 1 big Badami mango to make the mango pulp
3. If you want a more mellow taste for the mango layer you can mix 100 gms of fresh cream into the mango jelly and whisk it all together before pouring over the baked yogurt layer.
2. I used 1 big Badami mango to make the mango pulp
3. If you want a more mellow taste for the mango layer you can mix 100 gms of fresh cream into the mango jelly and whisk it all together before pouring over the baked yogurt layer.