Creamy Mango Cheesecake with Yogurt and Pistachio Crust
7 hours 30 minutes
900 reads
About Creamy Mango Cheesecake with Yogurt and Pistachio Crust
Dive into a slice of sunshine with this luscious no-bake mango cheesecake! It's a dreamy fusion of creamy cheesecake and tangy Indian amrakhand, bursting with tropical mango flavor.Imagine a crunchy pistachio crust giving way to a smooth, mousse-like filling made with cottage cheese, yogurt, and fresh mango puree. That vibrant yellow hue? It's all thanks to nature's candy—no artificial colors here!Perfect for summer gatherings or any special occasion, this showstopper can be made ahead and sets beautifully in the fridge. Get ready to impress!
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Recipe Time & More
Prep6 hours
Cook1 hour 30 minutes
Total7 hours 30 minutes
Ingredients
Crust
- 200 gm Digestive Biscuits
- 100 gm Butter melted
- 2 tbsp Pistachios ground (or almonds or cashews)
Filling
- 150 gm Greek Yogurt
- 100 gm Cottage Cheese pureed
- 100 gm Mango Puree
- 100 gm Cream Cheese softened
- 100 gm Sweetened Milk condensed
- 100 ml Heavy Cream cold
- 1 tsp Lemon Juice
Instructions
- Prepare all ingredients. Puree the cottage cheese, adding a little milk if needed to achieve a smooth consistency. Soften the cream cheese and chill the heavy cream.
- Make the crust. In a food processor, pulse the digestive biscuits until finely ground. Add the ground pistachios and pulse to combine.
- Pour in the melted butter and pulse until the mixture resembles wet sand. This will ensure the crust holds its shape.
- Lightly grease an 8-inch springform pan. Press the crust mixture firmly into the bottom of the pan, creating an even layer.
- Refrigerate the crust for at least 1 hour to firm up. Meanwhile, prepare the filling.
- In a large bowl, combine the mango puree, pureed cottage cheese, softened cream cheese, Greek yogurt, sweetened condensed milk, heavy cream, and lemon juice.
- Using a hand blender or food processor, blend the filling ingredients until completely smooth and creamy.
- Gently fold in the chopped mango chunks. Set the filling aside.
- In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5-10 minutes. This softens the gelatin and ensures a smooth texture.
- Add the warm milk to the bloomed gelatin and stir until the gelatin is fully dissolved. Let cool to room temperature.
- Gently pour the cooled gelatin mixture into the mango filling and fold until just combined. Avoid overmixing.
- Pour the filling over the chilled crust. Tap the pan gently on the counter to level the surface and remove any air bubbles.
- Cover the springform pan and refrigerate for at least 5 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, carefully remove the cheesecake from the springform pan. Decorate with the thinly sliced mangoes, arranging them in a decorative pattern, such as a rose, or simply fanning them out.
Recipe Notes
Good To Know
- This recipe can be adapted to make other fruit-flavored cheesecakes.
- Chilling the cake for a longer time improves the flavor and texture.
- For an extra burst of mango flavor, fold in small cubes of ripe mango into the cheesecake filling before pouring it over the crust.
- If you prefer a refined presentation, reserve a few tablespoons of mango puree to swirl decoratively on top of the cheesecake before chilling. Run a toothpick through the swirls for a marbled effect.
- To ensure a smooth, mousse-like consistency, blend the cottage cheese and hung curd together until completely silky before adding to the rest of the filling. Straining the mixture through a fine sieve can remove any remaining graininess.
- For a gluten-free version, substitute the digestive biscuits with gluten-free cookies or ground roasted oats, and ensure your pistachio powder is free from additives.
Expert Tips
- For a richer flavor, roast the pistachios before grinding them for the crust. This enhances their nutty notes and adds depth to the cheesecake's base.
- If using fresh mangoes, ensure they are perfectly ripe but not overripe, as this can make the cheesecake too sweet and mushy. Slightly underripe mangoes will provide a pleasant tartness that balances the sweetness of the other ingredients.
- To prevent the cheesecake from cracking during baking, create a water bath by placing the springform pan in a larger baking dish filled with hot water. This gentle, even heat helps the cheesecake cook more evenly and prevents the surface from drying out.
Storage Instructions
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 132kcalCarbohydrates: 3gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgFiber: 1gSugar: 2g
Pv Iyer
Articles: 60
7 Comments
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What a great recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
I’m excited to make this at home!
Wonderful and amazing! I do hope to try to out soon!
Every foodie
Awesome recipe
Excellent. Looks very tasty. Mouth watering. I too will try