MANGO CHEESE CAKE WITH PANEER (500TH POST)

Yeyyyyyy!!! finally here comes my 500 th post of my blog💪😇 Its an immense pleasure to share my overloaded happiness with all of you guys who supported me continuously throughout my food blogging journey. Am so grateful to all of you. Thank you 🙏🙏😊😊 Looking forward for the same in the upcoming year😍😍😍

On this wonderful day, taught of posting something sweet. So came up with Mango Cheese cake💛These are traditionally prepared with Cream cheese but here I have tried with Paneer. Its very soft and just melts in mouth. It tasted rich, creamy and full on flavours of fresh mangoes. Good thing is therez no Baking process instead just refrigerating method. My heart goes anything made with Mangoes.💛💛💛 I would say this is a ''WINNING DESSERT''💛💛😁

INGREDIENTS FOR CRUST

150 grames Marie Biscuits

1 tbsp Sugar

1/4 cup Unsalted Melted Butter

 METHOD

Grease the tart pan with butter or any of your baking pan which has a removable bottom. Blend the biscuits, sugar and melted butter. Pour into the pan and press evenly allover. It should be tight enough. Refrigerator for 15 min.

INGREDIENTS FOR MANGO CHEESE FILLING

1.5 Cup blended Paneer.

1/2 cup Mangoes puree

1/4 cup Condensed Milk (add more or less accordingly)

1 cup Heavy Cream

2 tsp Agar agar powder

1/2 Cup Water

1 tsp Vanilla essence

METHOD

In a bowl, mix paneer with condensed milk. Whip the chilled heavy cream till you get stiff peak.  Now mix the cream cheese into the whipped cream and beat it. Boil the agar agar into the water till its dissolves. Add the mango puree and whisk fast. Remove from flame and let it cool down for few min. When its slight warm, add them into the mixture along with vanilla essence. Fold it gently again. Remove the prepared crust from fridge and gently pour the mango filling into it. Let it chill for 7 to 8 hours. 

INGREDIENTS FOR MANGO GLAZE

1/2 cup Mango pulp

1 tsp Agar agar

1 tbsp Sugar

2 tbsp Water

1 tbsp Lime juice

METHOD

Put all the ingredients into the pan and boil till it gets thickens. Once its semi cool, pour them upon the cheese filling and refrigerate for another half an hour. Once its well set, demould the cheese cake and garnish with fresh Alphonso mangoes on top.Serve chill.

Enjoy!!!