Break the biscuits and dry grind them to make a coarse powder, add butter and powdered sugar and blend them once more to mix the butter and sugar with biscuits.
Grease a detachable pie mold bottom with butter or oil.
Spread the powdered biscuits mixture on the pie mold and press them to make an even layer.
Keep in the fridge for about 15 to 20 mins till the bottom crumb layer is set.
Cut the agar agar sticks and soak them in 1/2 cup of warm water for 20 to 25 mins.
Peel and chop the mangoes and prepare a smooth puree of the chopped mangoes in a blender.
Divide the mango puree into two equal portions in separate bowls and keep aside.
Take the cream cheese, cream, vanilla extract and sugar and mix them well in a mixer till it becomes smooth.
Now add half of the mango puree and gently mix it with the cream cheese mixture.
Now in a pan heat the agar agar and water on a sim or low flame.
Keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid.
When the agar agar solution gets cools, take equal portions of it and add one portion of the warm agar agar solution to the mango cream cheese mixture and stir quickly and vigorously.
Add the remaining half portion to the mango puree and again stir quickly. if the mangoes are not sweet, then do add some sugar to this half of the mango puree before you add the agar agar solution.
Pour the mango cream cheese mixture on to the biscuit crumb layer.
Keep the pan in the fridge for about 30 to 35 mins.
Remove and then layer the mango puree and agar agar mixture gently on the middle cream cheese layer with a flat spatula.
If the mango puree has become thick with the agar agar setting in it, then just lightly microwave it.
Keep it in the refrigerator for the mango cheese cake to set for 3 to 4 hours.
Unmould carefully and then place the cheesecake on a serving tray or plate or cake stand.
Decorate with whipped cream, chopped cherries,chopped pistachios or as per your creativity.
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