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Before you jump to Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
Most of us think that comfort foods are not good for us and that we must stay away from them. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. There are several foods that basically can raise your moods when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.
Some grains are actually great for driving away bad moods. Quinoa, barley, millet, etc are fantastic at helping you be happier. These grains fill you up better and that can help elevate your moods also. It’s easy to feel depressed when you feel hungry! The reason these grains can improve your mood is that they are easy for your body to digest. You digest these foods quicker than other things which can help promote your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
As you can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try several of these instead!
We hope you got insight from reading it, now let’s go back to mango cheesecake recipe. To make mango cheesecake you need 17 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Mango Cheesecake:
- Get For the bottom crust layer
- Use 20 digestive biscuits
- Take 50 grams melted butter
- Get For The Mango Cream Cheese layer
- Prepare 1 cup sweet mango puree
- Prepare 5 grams Agar Agar flakes soaked in 1/2 cup water
- Use to taste Sugar
- You need For Homemade Cream Cheese
- Use 500 ml full fat milk
- Use 1 cup Greek yoghurt or hung curd
- Prepare 1 tbsp Vinegar
- Get 100 grams fresh cream
- Prepare 1 teaspoon Vanilla extract
- Use For the Top Glazed Jelly Layer
- You need to Taste Sugar
- Use 1 cup Mango Puree
- Take 5 gms 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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