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Before you jump to Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to start saving energy by going much more green.
A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen on its own gives you many small means by which energy and money can be saved. Eco-friendly living just isn't that difficult. Mostly, all it will take is a bit of common sense.
We hope you got insight from reading it, now let's go back to mango cheesecake recipe. To cook mango cheesecake you only need 17 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Mango Cheesecake:
- Prepare of For the bottom crust layer.
- You need 20 of digestive biscuits.
- Get 50 grams of melted butter.
- Prepare of For The Mango Cream Cheese layer.
- Provide 1 cup of sweet mango puree.
- Prepare 5 grams of Agar Agar flakes soaked in 1/2 cup water.
- Take to taste of Sugar.
- Provide of For Homemade Cream Cheese.
- Provide 500 ml of full fat milk.
- Take 1 cup of Greek yoghurt or hung curd.
- Get 1 tbsp of Vinegar.
- Use 100 grams of fresh cream.
- Use 1 teaspoon of Vanilla extract.
- Use of For the Top Glazed Jelly Layer.
- Use to Taste of Sugar.
- You need 1 cup of Mango Puree.
- Use 5 gms of agar agar soaked in ½ cup water.
Steps to make Mango Cheesecake:
- Start with the bottom layer of the mango cheesecake. Take 20 digestive biscuits on a paper and crush with a rolling pin or blend in a food processor till coarse crumbs. Transfer to a mixing bowl. Melt the butter and add to the crumbs. Mix well. Grease a spring form pan and press down the prepared biscuit mixture and spread well. Press with the bottom a flat bowl to smoothen. Chill it for 30 minutes while the next layer is prepared..
- For the Mango Cream Cheese Layer Tear the Agar Agar strips and soak in 1/2 cup water and set aside. Boil the half litre milk and add a spoon of vinegar. Once the whey separates strain. Mix the Greek yoghurt and fresh cheese, whisk till smooth. To this add the fresh cream and the vanilla extract and mix very well..
- Take the soaked Agar Agar and boil it until it is completely dissolved. Puree the diced mangoes along with the sugar and transfer to a bowl. Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Add the Agar Agar liquid to the prepared mango cream cheese mixture and whisk well immediately. Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen it nicely. Set in fridge for 30 minutes and prepare the top jelly layer..
- Mango glaze for the mango cheesecake. Boil the Agar Agar liquid till smooth and add the mango puree and cook for a couple of minutes. Pour this mango jelly glaze over the set mango cream cheese layer carefully. Chill the prepared cheesecake for at least 4 hours but I like it overnight. I greased disposable and glass bowls with butter instead of the springform pan and when I tried to extract it was messy. You can set and serve in individual bowls.
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