Glutenfree Mango Cheese cake with Seedy Crust

Enjoy this special Mango Cheesecake this mango season. Cheesecake is a sweet dessert consisting of a minimum of two layers. The main, and thickest, layer consists of a mixture of soft, fresh cheese, and sugar. The bottom layer or crust or base is made from crushed cookies, graham crackers, pastry, sponge cake.

Join us on Instagram

This Mango Cheesecake is a special one & unlike the normal one where the crust is made up of refined flour, this is made up of Oats-Almonds-Seeds Crust & has been layered with Milk, Tofu & Mango layer.

Ingredients:

1. Mango Puree – 1/2 cup
2. Milk – 1 cup
3. Tofu/Paneer – 1/3 cup
4. Jaggery Powder – 2-3 tbsp
5. Agar-Agar – 1 tsp
6. Oats – 1/2 Cup
7. Almonds – 1/4 cup
8. Mixed Seeds  – 1/4 cup
9. Cardamom Powder – 1tsp
10. Almond Butter – 1/4 cup

Method:

For Base:

1. Slightly Dry roast oats, almonds, & seeds, and coarsely grind.
2. In a bowl, add the melted almond butter and the above mixture and mix well (Add milk to bind)
3. Transfer this mixture to a greased 6’ removable bottom cake pan (if you have a normal one, use parchment paper)
4. Evenly spread the mixture and press it hard using a spatula & then fingers.
5. Bake it for 10 minutes at 180 degrees Celcius.
6. Take out from the oven, let it cool down, and refrigerate for 30 minutes to 1 hour.

For Cream cheese layer:

1. Take milk in a pan & add tofu/paneer paste to it & bring it to boil, simmer the flame.
2. Mix agar agar with 1 tbsp of normal milk & pour this into the boiled milk & tofu.
3. Let the milk boil again with agar agar mixture while you keep stirring continuously.
4. Bring the flame to low & add mango puree, jaggery powder, cardamom powder & mix well.
5. Take it off the flame & let this mixture come to room temperature.
6. Pour this mixture over the oats-nuts-seeds crust and let it set in the refrigerator for at least 3-4 hours
7. Once set, top with fresh mango slices, plums, Kiwis & other fresh fruits and enjoy.