Скачать или смотреть Healthy No-Bake Mango Cheesecake (HINDI)

On Episode #4 of #ChefInADish where I celebrate Chefs & Food Personalities who have inspired me in my journey as a Chef, I am celebrating Food Content Creator Shivesh Bhatia popularly known as ‪@BakeWithShivesh‬ with a No Bake Mango Cheesecake.

Shivesh started as a food blogger in 2014 and since then he has grown from strength to strength across all his social media platforms all while showcasing some delicious desserts. He has written 4 cookbooks that have all been published by Harper Collins and most of them are bestsellers. I have had the pleasure to meet Shivesh a couple of times and he is extremely kind, humble and knowledgeable about his work and craft. I truly hope he continues to grow personally and professionally and I will always only wish him the best.

For this recipe you will need:
Base Ingredients:
-1/2 cup Mixed Nuts (Toasted Walnuts & Almonds)
-1/2 cup Roasted Grated Coconut
-1/4 cup Toasted Buckwheat Groats
-Pinch of Sea Salt Flakes
-4 Medjool Dates (Pitted)
-2 tbsp Dates Soaking Water

For the Cheesecake:
-1 1/2 cups Alphonso Mangoes, chopped
-150gms Silken Tofu
-1 tbsp Jaggery Powder
-Pinch of Sea Salt Flakes
-Juice of 1/2 a Lemon
-2 tbsps Coconut Cream

Additional Ingredients:
-1 Cup Alphonso Mangoes, chopped
-2 tbsp Roasted Pistachios, chopped

Method:
1) Remove the seed of 4 Medjool Dates and soak them in 1/2 cup of warm drinking water.
2) Take 1/2 cup of freshly grated coconut and toast it in a pan on gas on a low flame. Do not use any oil and continuously stir the mixture. Once the coconut has developed a warm brown colour switch off the gas.
3) Repeat the above process for Buckwheat Groats & Mixed Nuts of choice. If you don't have buckwheat groats or would like to eliminate them from the recipe, simply replace with 1/4 cup of more mixed nuts.
4) In a blender, add the mixed nuts (I used roasted walnuts and almonds), roasted grated coconut, toasted buckwheat groats, sea salt flakes, soaked dates along with 2 tbsps of the soaking water and blend.
5) Once your mixture can be hand rolled into laddoos/bliss balls, your base mixture is ready to be put into glass jars at the bottom.
6) Once your mixture is set in glass jars of choice, add them to the refrigerator and prepare your filling by blending mangoes, tofu, jaggery powder, sea salt flakes, lemon juice and coconut cream.
7) To your glass jars, first add chopped mango pieces, followed by the cheesecake layer. Leave these to set in the refrigerator for 4 hours before topping with more mangoes and roasted pistachio slivers for garnish.
8) Best eaten cold and within 5 days. To store this, always store in the refrigerator.

When you decide to make this tag me on Instagram @raveenataurani using the #ChefInADish and #CookWithRaveena And please tag ‪@BakeWithShivesh‬@shivesh17 and @BakeWithShivesh so he sees this video too!

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