Eggless No Bake Chocolate chip Cheese cake – Baking Partner’s Challenge 9 and My Blog First Anniversary

Thanks Swathi and Sweatha for sharing this recipe with us. It is yummy taste. Today is my Blog First Anniversary. I am so happy. On this day I am sharing this cheese cake with you.

Ingredients

For the crust

Digestive biscuits or any other fairly plain sweet biscuits crushed – 160 gms or 1 ½ cups

Salted butter chopped – 100 gms or ½ cup

For Filling

Fine sugar or powdered sugar – 160 gm or 1 cup

Thick full cream yogurt – 800 gms or 3 cups

Paneer cheese or cottage cheese – 400 gms or 2 cups

Water – 375 ml or 1 ½ cup

China grass or Agar Agar – 10 gm

(Use 15 gm if you want a cheesecake that won’t crumble at all)

Pure vanilla extract – 1 tsp

Mango puree – ½ cup

Chocolate chips – 1 ½ cup

Method

• Place the yogurt in cheesecloth lined colander over a container and allow to drain overnight to get half the quantity thick yogurt.

Prepare the crust

1. Place all the biscuits in a ziploc or plastic bag.
2. Beat the biscuits with rolling pin until the biscuits are powdered.
3. Once this done put the biscuits in a large mixing bowl.
4. Put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed
5. Add biscuits in a food processor until fine add butter and process again until the mixture is properly blended.
6. Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan.
7. Chill in the freezer for 15 minutes or in the refrigerator.

For the filling

1. Break the china grass into small pieces and soak in 1 ½ cup water for about 10 minutes until it becomes soft.
2. In a food processor fitted with the metal blade or blender add the strained yogurt, paneer and
3. Process until smooth and creamy. Transfer this to a mixing bowl.
4. In another saucepan place the china grass and water mixture. Stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.
5. After completely melts, Pour the hot china grass solution into the hot mango puree, Stirring all the while.
6. Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract.
7. Beat well with a wire whisk until well blended.
8. Add chocolate chips and blend well.
9. Pour this mixture over the prepared crust, level with a spoon and chill in refrigerator for 3 to 4 hours or in freezer for 2 hours.

Linking to:
Swathi's Baking Partners Challenge.
Viji's Soul Food Show & Give away.
Summer Special Event hosted by Savaadhjevana,
Tangy Mind Celebrates 1st Anniversary.
MJ's Celebrating Blog's 2nd Anniversary & Giveaway.