I was inspired for this desert by Dazzling Kitchen ,but felt it needed some tweaking to suit our family taste. I loved the idea of using Agar Agar as a binder and thickened yogurt instead of sour cream, it offered a very good contrast to the sweetness of the fresh,sweet mango puree. The original glaze was made of fresh, pureed mangoes, I used some mango preserves I found in the Asian market and simply warmed it with a little water to thin,tasted great.1 nine-inch spring form pan is the ideal size for this light, airy cheesecake.It is fresh and flavorful,perfect for those hot summer days.
Photograph by Rahul Mahtani
1 nine-inch springform pan
1 1/2 cups crushed digestive cookies, crushed
1/2 cup (1 stick unsalted, melted and cooled)
Combine crumbs and cooled melted butter. Press evenly into base of springform pan. Refrigerate for at least half and hour while you prepare the cheese cake filling.
1 cup superfine sugar
1 1/2 cup plain Greek yogurt ( I used low-fat, still tasted great )
1 eight ounce pack room temperature cream cheese ( regular or low-fat )
1 1/2 cups water
3 tablespoons powdered Agar Agar
1 cup Fresh mango puree ( About 2 mangoes)
1 teaspoon vanilla extract
1/4 teaspoon salt
Boil water and cook agar agar according to package details. Set aside.
Using a stand mixer fitted with a paddle beat the cream cheese with the Greek yogurt , while slowly adding the sugar. Beat just till combined.
Combine the mango puree with the salt,vanilla,and agar agar solution. Pour into the beaten cream cheese combination , just to combine. Scrape the bowl from bottom to top to combine well.
Pour onto cold crust. Tap on a solid surface to ensure there are no air bubbles . Cover tightly with plastic wrap and refrigerate at least 8 hours.