Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, eggless mango cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggless Mango Cheesecake is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Eggless Mango Cheesecake is something that I’ve loved my entire life.
So our eggless mango cheesecake follows the same pattern, it has the same huge amount of cheese. However, these are the changes: Dropped the evaporated milk. Used canned mango pulp to replace the liquid above.
To get started with this particular recipe, we have to prepare a few components. You can have eggless mango cheesecake using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Eggless Mango Cheesecake:
- Take For base:
- Get 160 gm graham or digestive biscuits
- Get 75 gm butter
- Make ready 2 tbsp powdered sugar
- Prepare For filling
- Make ready 650 gm cream cheese (I have used homemade cream cheese)
- Make ready 100 gm powdered sugar
- Make ready 3/4 cup fresh mango pulp approx 3 medium size mango
- Make ready 1/4 + 1 tbsp cornflour
- Make ready 100 gm sour cream
- Prepare 1 tbsp vanilla essence +1tsp mango essence
- Take 400 gm or 1 tin condensed milk
- Make ready For ganache
- Get 100 gm mango pulp
- Get 150 gm white chocolate or chips
- Get 2 tbsp whipping cream
- Take as required Whipped cream fr icing
Mango Cheesecake is a delicious recipe which will be cherished by your friends and family. This dish is easy breezy, no bake and eggless recipe of cheesecake. This Mango cheesecake has the texture of a pudding rather than a firm cheesecake and is very fluffy and light. Serve Mango Cheesecake with Scrambled Egg Cucumber Sandwich and Masala Chai during your tea time parties.
Steps to make Eggless Mango Cheesecake:
- 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.
- In a springform baking dish arrange the biscuits crumb flatten it with some flat bottom katori.Bake fr 8 min on 180 degree.
- 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.
- 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.
- When the cream cheese and pulp incorporated we’ll add the condensed milk slowly and keep mixing the filling.
- 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.
- After 1 hr of rest completely cool down the cheesecake cover with cling film refrigerate fr 6 hrs.
- 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.
Eggless Mango Cheesecake Recipe - It is no bake, no gelatin, no agar-agar mango cheesecake recipe. This mango cheesecake has nice dominant flavor of mangoes. It is perfect dessert for mango season. In this hot weather everyone likes cold dessert. It is little time consuming process.
So that’s going to wrap it up for this exceptional food eggless mango cheesecake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
