Baked Mango Cheesecake with Yogurt

Name: Baked Mango Cheesecake with Yogurt
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 5 - Digestive biscuits; 1 tbsp - Melted butter; 350 g hung/thick Yogurt; 270 g Puree of 2 ripe mangoes; 1cup/380g - Condensed Milk (I used Nestle Milkmaid)

@thebellyrulesmind @thebellyrulesmind0

Dubai (UAE)

#GA4 week1 Mango is not just a fruit,it is emotion for all Indians! Like a kid ,we wait for mango season and once season is up ,we try our best to eat mangos with different ways . So presenting you my son’s favorite way .

@thebellyrulesmind @thebellyrulesmind0

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Ingredients

2 hours

6 servings

Ingredients
For the base
5- Digestive biscuits
1 tbsp- Melted butter
For the filling (all at room temperature)
350 ghung/thick Yogurt
270 gPuree of 2 ripe mangoes
1cup/380g - Condensed Milk (I used Nestle Milkmaid)

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Steps

2 hours

1

1. For the base grind digestive biscuits & butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base & refrigerator for 20
2

Add hung curd/thick yogurt,condensed milk, and mango puree. Whisk well batter smooth and lump-free. Transfer the batter to the cake pan. Smooth out the top with a spatula
3

3. Prepare a larger pan with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan
4

4. Bake for 110 minutes or until the top of the cheesecake turns golden brown (45 mins).Transfer the cake into fridge after cake cooled down. Decorate with fresh mangos and tadaaa it is ready