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Recipe Quick Steps
To make the yogurt cheese just put plain yogurt in a large sieve and let it drain on a vessel for 12 hours or overnight in the refrigerator and then use the thick cheese left on the sieve for this recipe.[/projects]
Step1: Spread eggplant on baking tray:
Combine cracker crumbs and melted butter and put it in spring pan. Bake the mixture in the oven at 375°F for 10 minutes
Step2: Blend mango and cheese and set:
In a blender add diced mangoes, condensed milk, and yogurt cheese and gelatin water and blend it. Pour the mixture in the spring pan and let it set overnight in the refrigerator.
Step3: Add Jelly (jello):
Prepare the orange jelly as per packet and then pour it on the set cheese cake. Set it again in the refrigerator for about an hour.
Step4: Serve Cool:
Remove cheese cake from the spring pan and garnish it with cherries. Serve coolSizzlingPots VisualRecipe
Click on the image or the button to view step by step pictures
Time needed for various activities
- Prep Marinating, Cleaning, chopping, and cutting time: 13 hours
- Baking Baking or Broiling time: 12 min
- Cooking Cooking time : 0 min
- Total Total CLOCK time to make this recipe : 13 hours and 12 min
Ingredients
Serves 8
• 1 cup graham cracker crumbs (30 cookies)
• 5 Tbsp. butter, melted
• 1 15oz. can mango pulp or 2 medium ripe mangoes, stoned, peeled and diced
• 1 12oz. can sweetened condensed milk
• 2 cups, low fat hung yogurt cheese
• 2 packet gelatin or 3 Tbsp. agar-agar dissolved in 3 Tbsp. of hot steaming water
• 1 packet orange flavored fruit jelly
• 4 to 5 canned or fresh cherries, for garnishing (optional)
Prepare it
1Pre heat your oven at 375°F.
2 Combine cracker crumbs and melted butter with a fork until evenly moistened.
3Put the cookie mix in a pre-greased 9” x 3” spring pan. Press mixture firmly onto bottom of the pan.
4Bake the mixture in the oven at 375°F for 10 minutes. Remove and let it cool.
5In a blender add mango pulp, condensed milk, yogurt cheese and gelatin water, blend everything well to give a smooth mixture.
6Pour mango mixture in the spring pan on top of the crust and smoothen it out with a frosting spatula.
7Cover the spring pan with a foil and refrigerate it for 12 hours until completely set.
8Make fruit jelly as per packet directions.
9Now remove the set cheese cake from the refrigerator and pour the prepared orange liquid jelly on the cheese cake evenly.
10Once again let it set in the refrigerator for about an hour.
11Run wet tip of a thin knife around the cheesecake edge to prevent it from cracking on the sides. Now remove the cheese cake from the spring pan and garnish it with fresh cherries. Serve cool.