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Eggless Cheesecake with Mango Lime Sauce

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

Mango Dessert Collage I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

Coco with Guinea PigIn any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

Eggless Cheesecake with Mango Lime Sauce So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter!Eggless cheesecake I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

Eggless cheesecake with summer stone fruit

Mishti Doi Eggless Baked CheesecakeSo grab your bowl and whisk and get baking!

Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Instructions
Eggless Lime Cheesecake
  1. Preheat oven to 180C. Line a 6" dessert ring with a double layer of foil to come up around the edges so the mixture doesn't leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  2. In a large bowl whisk together all ingredients for cheesecake until smooth.
  3. Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  4. Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
  1. Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  2. Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  3. Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  4. Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
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“Marge, it’s 3 AM. Shouldn’t you be baking?”
Homer Simpson

GF Mango Almond Quark RouladeGF Mango Almond Quark Roulade … two of my most used and favourite combinations this summer – mango & quark. Add a third to it, almond meal, and there’s going to be some magic; in all possibility, deliciously gluten free too! Summer is the easiest time of the year to make quark, the wonderful creamy slightly tangy curd cheese. Once done, you got to move fast as it is perishable given temperatures hit 45C here through summer.

GF Mango Almond Quark Roulade That said, the record was recently broken at 46C and we might just be looking at 50c!!! The brighter side of course is that we are now into the peak of  stone fruit season, a season I love to love. I love doing Swiss Rolls with a mango filling, or for that matter, any seasonal fruit. Mangoes works really well in an ice cream roll too.

Mango Vanilla Bean Panna CottaMango Pastel de Tres Leches Can you tell that I am really enamoured by the king of fruit? You can find plenty of mango on PAB. The Mango Vanilla Bean Panna Cotta was a winner all the way, as also the memorable Mango Pastel de Tres Leches. Mango Quark MousseOh, and i whipped together a quick Mango Quark Mousse with some of the recent batch of quark and alphonsos. Was YUM! So it’s been mango all the way this past month.

Indian mangoes, Alphonso My earlier Strawberry Almond Roulade {Gluten free} came out beautifully. The minute I lay my eyes on these delicious alphonsos that Harini brought for me from Mumbai, I knew it was time to give the almond roulade another shot. I added some baking powder to the sponge as a last minute thought, separating the eggs, and adding a dash of cream of tartar too. GF Mango Almond Quark Roulade The roulade ‘rolled’ out FAB! The lad who doesn’t like mangoes came and asked me for another helping, commenting that ‘this mango dessert was good stuff’! Baking is fun, a science in many ways where experimenting teaches you  a lot! Baking powder, baking soda or no leavening, to use a regular flour , mixed grain or bake gluten free… so many choices!

PABWhat do I love about desserts, baking & food?  Textures, colours, fruit, seasons, pantry staples … everything inspires me. Adding a handful of a healthy almond meal to a dessert, swapping butter for olive oil, using a fruit to decrease the sugar, you’ll see all of this in my recipes. I’ve been obsessed with using fruit in desserts for a long time; the options are infinite and fun!

Do you like to bake? If yes, then I have a little contest and giveaway for you today…-

Giveaway – Win a Rs.6000 FlipkartVoucher

Giveaway headerI have exciting news for you, dear readers. You stand the chance to win a Rs.6000 Flipkart voucher and order all the little kitchen goodies you have always wanted! I whipped up a little competition for you and participating is as easy as making pancakes. Below you will find 5 easy questions that need to be answered. Post your answers in the comments below to be part of the Quiz-Giveaway. FYI, comments will be moderated so your answers are not visible to others.

Rules of the contest:
-You may only enter once
-The winner will be chosen at random
-The winner will recieve a Rs. 6000 Flipkart voucher
-All 5 answers must be correct in order to win the prize.
-You must be a resident of India.

Giveaway flipkartThe voucher is sponsored by couponspy.in, a website where you can find all of the latest coupons and deals online. Here is what they have to say about this exciting competition:

“We are extremely excited and honoured to have our giveaway featured on such a prominent blog. Everyone in the food industry knows who Deeba is, so we are very grateful that she chose to work with us. To the readers, we hope you have fun participating in this quiz, we had fun creating it and also learnt a few important things about baking in the process.”

But now enough talk, it’s time to Quiz up! Here are the 5 questions. Please remember to leave your answers in the comments box at then end. Also, do make sure you leave a valid email address! Good Luck!!

1) What is a good substitute to use in place of baking powder?

2) What fruit puree is often used as a substitute for fat?

3) True or False: frosting and icing are the same thing?

4) Which flour forms the most gluten?

5) Name a pitted fruit that can be baked into a pie.

 

[print_this]Recipe: GF Mango Almond Quark Roulade your picture

Summary: Light, moist, bursting with light summery flavour, mango, quark and almonds are a match made in heaven. The GF Mango Almond Quark Roulade is beautiful light summer dessert, a sure way to celebrate the king of fruits! Serves 6

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

Method:

  1. Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  2. Sift together the almond meal, baking powder and salt 2-3 times. Reserve
  3. In a bowl, whip the egg whites with 25g sugar and the cream of tartar to stiff peaks. Reserve.
  4. In another large bowl, whisk the yolks with the remaining sugar until light and mousse like, 5-7 minutes. Add the vanilla extract and almond extract and beat again.
  5. Sift the flour over the yolk mixture and gently fold in.
  6. Next gently fold in the beaten egg whites in 3 lots.
  7. Pour batter into prepared pan.
  8. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it’s getting too brown}
  9. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  10. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  11. Now roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
  12. Quark cream filling
  13. Whip the low fat cream and sugar to medium stiff peaks. Whip in the quark and almond extract.
  14. Reserve a little {2-3tbsp} filling in a ziploc for piping over the roll later.
  15. Assembling
  16. Unroll the cooled cake, place on a sheet of parchment. Spread the quark cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  17. Sprinkle over with chopped mangoes.
  18. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. {I left mine overnight}.Unwrap gently and lay seam side down on your serving platter.
  19. Pipe over some left over cream filling.
  20. Slice with a sharp serrated knife and serve!

Note:  You can use 1/2 cup = 60g plain flour instead of almond meal if you like for a regular roulade.

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Other Swiss rolls / roulades at PAB

Red Velvet Swiss Roll
Mango Ice Cream Swiss Roll
Star Anise Roll with Marmalade Sauce
Raspberry Pistachio Roulade

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Also find me on The Rabid Baker, The Times of India

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“Giving birth is little more than a set of muscular contractions granting passage of a child. Then the mother is born.”
Erma Bombeck

Mango Vanilla Bean Panna Cotta Mango Vanilla Bean Panna Cotta … this is really delicious, creamy and special. Well anything that has the Indian king of fruits has to be special. Yes, it’s mango season and the markets are literally flooded with luscious fruit. This is just the beginning and it’s going to get better and better.

Mango Vanilla Bean Panna Cotta So when I saw the Panacotta vanilla with passion fruit sauce @ Canela kitchen, I knew it was panna cotta time on PAB, the perfect dessert for Mother’s Day! I love the stuff my sweet friend Gloria from Santiago churns out, and this recipe was different from any I had seen before.

Mango Vanilla Bean Panna Cotta Who doesn’t love a good panna cotta, one of the easiest and yummiest desserts that the Italians offer the world? Infinitely versatile, beautiful to serve, eggless, make ahead … and oh-so-satisfying! It’s easy to run out of adjectives when trying to describe a dessert well-loved across the globe.

collageI’ve done several {read MANY} versions of this delectable dessert in the past. Some of my favourites are Bru Coffee Panna Cotta, Buttermilk Vanilla Bean Panna Cotta with Balsamic Strawberries,  Strawberry & Tangerine Quark Panna Cotta with Oatmeal Florentines, Dark Chocolate & Orange Panna Cotta, Mousse-a-cotta, Dark Chocolate Panna Cotta and Saffron Caramel Panna Cotta … see didn’t I say M.A.N.Y.

Mango Vanilla Bean Panna Cotta As you can see, Panna Cotta holds a really special place in my heart. I love how easily it comes together, how infinitely you can play with flavours and how stunning it looks. Use seasonal fruit, or a favourite liqueur to add some oomph, or just simple vanilla bean to tease the taste-buds. You could also try a dairy free version with coconut milk and cream. Mmmm…Mango Vanilla Bean Panna Cotta 5The Mango Vanilla Bean Panna Cotta was sublime, a celebration of all good things in life. It’s a good dessert to salute the toughest job in the world. Happy Mother’s Day to all the mothers out there.

Other Mother’s Day desserts on PABMother's Day Desserts Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce
Espresso Chocolate Chip Cupcakes

Pebbly Beach Fruit Squares
Cherry & Plum Crisp
Mini Quark Vanilla Cheesecakes with Balsamic Cherries

[print_this]Recipe: Mango Vanilla Bean Panna Cotta
your picture

Summary: Delicious, creamy, sublime, indulgent and simple, Mango Vanilla Bean Panna Cotta is a great make ahead dessert option. Made with pantry staples, you can use any seasonal fruit that you like. Alternatively, make a vanilla bean panna cotta and serve with fruit on top, or drizzled with a fruit coulis. Serves 8-10

Prep Time: 10 minutes
Total Time: 10 minutes plus chilling
Ingredients:

  • 50ml milk, lukewarm
  • 2tsp gelatin
  • 500ml low-fat cream {20-25%}
  • 1 tin sweetened condensed milk {approx 400ml}
  • 1/2 vanilla bean, scraped
  • 2 mangoes, peeled, diced {approx 500g net}
  • Fresh mint to garnish

Method:

  1. Sprinkle the gelatin over lukewarm milk and leave to stand for 5 minutes to soften.
  2. Place the condensed milk, cream and scraped vanilla bean in a heavy bottom pan and whisk to blend. Simmer over low heat, stirring constantly, until it comes to a bare boil. Take off heat and whisk the gelatin mixture in well. Strain and allow to cool to room temperature.
  3. Reserve 3/4 cup diced mangoes for topping. Divide the rest between the serving glasses. Gently pour the cooked cream over.
  4. Refrigerate for 4-6 hours {preferably overnight} until set.
  5. Top with the reserved diced mango and garnish with fresh mint.
  6. Serve chilled. {Keeps refrigerated for 2-3 days}

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Also find me on The Rabid Baker, The Times of India

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