Ingredients: 2 cups Mango Pulp (Puree),500 grams Britannia Cream Cheese,1 cup Hung Curd (Greek Yogurt),3/4 cup Sugar – (can reduce to ½ cup if your mangoes are very sweet),2 tablespoons Gelatin – or Agar Agar,1/3 cup Water,1/2 cup Raspberry Compote – or puree,250 grams Marie Biscuit – (or digestive marie),1/2 cup Butter – melted
Time in minutes: 40 Servings: 10 Course: Dessert Diet: Vegetarian
Instructions: To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first. Crush the marie biscuits in a mixer jar, until fine crumbs. You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits.Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper.Melt the butter; mix together the melted butter and biscuit crumbs in a mixing bowl and press evenly onto the base of the prepared springform pan. Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up.Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water. Heat the gelatin in a microwave or over a double boiler till it has dissolved completely. Keep aside.Add the cream cheese to the stand mixer jar and beat for a minute.Add sugar and beat till fluffy, about 2 minutes;Now add the yogurt, beat to combine.Later add the mango pulp, mix well.Add the gelatin and mix everything together. Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan.Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like. You can leave the bits of raspberry puree as it is, also.Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight.Serve this colourful No Bake Mango Yogurt Cheesecake Recipe With Raspberries as a summer dinner party dessert after a meal of Spicy Vegetarian Thai Noodle Bowl Recipe, Lavender Lemonade Cooler Recipe.