Cook By Book

Mother’s day is just round the corner (May 12th) so I guess its high time we talk about it. MOTHER is the most celebrated person in everyone’s life!

My mom is the best thing that has ever happened to me… Ever! She has been an inspiration, a best friend, a constant supporter and a role model. She has taught me many things and one of the best thing has been ‘to care’.

So let’s pamper her on at least this one day dedicated completely to mothers. She deserves brunch that she doesn’t have to prepare and to be showered with gifts she did not have to wrap. One day in a year is not too much to ask for when our mothers have stuck with us throughout during our various temper-tantrums. It’s waaay too little in fact!

So here is an inspiration dessert to make your Mother’s day celebration even more memorable! Your mumma will be proud of you! And don’t you think that this cheese cake going to be difficult to make. In fact its so easy that it will be ready even before you know it. Such an easy, no-bake treat and can be prepared in advance! 🙂

I have used the recipe featured in Masterchef Australia by Matt Moran (he is sooo cute!).

Servings: Makes 8 individual mini mango cheese cakes, Requires: 8 silicone molds (I used heart shaped)

Ingredients:

For cheesecake base:

• 8 digestive biscuits, coarsely crumbled
• 2 Tbsp butter, melted

For cheesecake filling:

• 250 gm mango puree (I pureed mango Alphonso)
• 250 gm cream cheese, at room temperature
• 1/4 cup caster sugar (or more if your mangoes are not so sweet.. mine were)
• 1 Tbsp unflavored gelatin
• 1/4 cup cold water
• 2 tsp lemon/lime juice
• 1/4 cup mango, diced into small cubes
• Mint leaves, to garnish

Directions:

1. Mix crumbled digestive biscuits and butter in a small bowl. Take 1 Tbsp of crumble mixture and press at the base of the silicone mold with a flat based glass. Repeat the procedure for rest of the molds and put them in refrigerator until you prepare the cheesecake filling.
2. In the blender, process mango puree, cream cheese and caster sugar till smooth.
3. Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften. Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves.
4. With the motor of the blender running, add the melted gelatin slowly to the cheesecake filling mixture and process until smooth then add lemon/lime juice.
5. Divide the filling among the molds, place into the fridge to set for 2-3 hours.
6. Un-mold the cheesecake carefully from the silicone mold by passing the knife around the edges. Serve it topped with mango cubes and a mint leave.

*You can substitute agar agar or chinagrass for gelatin to make it completely vegetarian.