Eggless Mango Cheesecake

Name: Eggless Mango Cheesecake
Yield: 5 -6 ppl
Cuisine: Indian
Ingredients: 160 gm graham or digestive biscuits; 75 gm butter; 2 tbsp powdered sugar; 650 gm cream cheese (I have used homemade cream cheese); 100 gm powdered sugar; 3/4 cup fresh mango pulp approx 3 medium size mango; 1/4 + 1 tbsp cornflour; 100 gm sour cream; 1 tbsp vanilla essence +1tsp mango essence; 400 gm or 1 tin condensed milk; 100 gm mango pulp; 150 gm white chocolate or chips; 2 tbsp whipping cream; as required Whipped cream fr icing

Rakhi Ghosh @cook_16178774

delhi

A refreshing tropical mango cheesecake that's a breeze to make! Chunks of sweet and juicy fresh mango is folded into this smooth creamy cheesecake on a crunchy biscuit base.

Rakhi Ghosh @cook_16178774

delhi

A refreshing tropical mango cheesecake that's a breeze to make! Chunks of sweet and juicy fresh mango is folded into this smooth creamy cheesecake on a crunchy biscuit base.

Saved

Ingredients

5 -6 ppl

For base:
160 gmgraham or digestive biscuits
75 gmbutter
2 tbsppowdered sugar
For filling
650 gmcream cheese (I have used homemade cream cheese)
100 gmpowdered sugar
3/4 cupfresh mango pulp approx 3 medium size mango
1/4 + 1 tbsp cornflour
100 gmsour cream
1 tbspvanilla essence +1tsp mango essence
400 gmor 1 tin condensed milk
For ganache
100 gmmango pulp
150 gmwhite chocolate or chips
2 tbspwhipping cream
as requiredWhipped cream fr icing

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Steps

1

In a mixie jar add the biscuits and grind them into pow.Take out the mixture into bowl,add butter and sugar mix it well.
2
3

In a springform baking dish arrange the biscuits crumb flatten it with some flat bottom katori.Bake fr 8 min on 180 degree.
4

In another bowl take cream cheese,sugar and beat it till light and fluffy.Make the pulp of the mango and add the cornflour to it.Mix it nicely so no lump formed.
5

Beat the cream cheese with sugar fr good 4-5 min gradually add the mango pulp again mix fr 4-5 min.Keep scraping after every beat.add the sour cream,essence and fold.
6

When the cream cheese and pulp incorporated we’ll add the condensed milk slowly and keep mixing the filling.
7

Line the springform dish with parchment sheet from side creating a hollow cavity pour in the filling and bake fr 40 min on 180 degree,slowly reducing the heat to 160 degree bake for 20 min and lastly 140 degree for 20 min.Let it rest inside the OTG fr 1 hr.Bake on a hot water bath.
8

After 1 hr of rest completely cool down the cheesecake cover with cling film refrigerate fr 6 hrs.
9

Boil the mango pulp fr ganache but it shdn’t stick or burn frm the bottom.melt the white chocolate add the mango pulp and give a good stir.make sure it gets melted fully add the whipping cream and again mix it well.Let it cool down completely.With a help of spatula spread the ganache evenly.Decorate with whipped cream or serve without decoration.