Eggless Mango Cheesecake. Below the ingredients required - in anti. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes I also suggest taking a look at my Eggless Oreo Cheesecake Recipe that uses no setting agents. Learn how to make Eggless Mango Cheesecake at home in this summer with Chef Bhumika on Rajshri Food Summer is here and so is the season of gorging on.
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.
You can cook Eggless Mango Cheesecake using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Eggless Mango Cheesecake
- Prepare of For base:.
- It's 160 gm of graham or digestive biscuits.
- Prepare 75 gm of butter.
- You need 2 tbsp of powdered sugar.
- Prepare of For filling.
- It's 650 gm of cream cheese (I have used homemade cream cheese).
- It's 100 gm of powdered sugar.
- It's 3/4 cup of fresh mango pulp approx 3 medium size mango.
- It's 1/4 + 1 tbsp of cornflour.
- You need 100 gm of sour cream.
- You need 1 tbsp of vanilla essence +1tsp mango essence.
- It's 400 gm of or 1 tin condensed milk.
- You need of For ganache.
- Prepare 100 gm of mango pulp.
- Prepare 150 gm of white chocolate or chips.
- It's 2 tbsp of whipping cream.
- You need as required of Whipped cream fr icing.
This Eggless Mango Cheesecake is a creamy, fruity and slightly sweet cheesecake that's a perfect treat on a hot summer's day. Best part is that it's so easy to make, and wants to be made the day. Eggless mango cheesecake recipe with step by step photos. How about a delicious no bake vegetarian mango cheesecake recipe without eggs and gelatin.
Eggless Mango Cheesecake instructions
- 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..
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- 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..
The first layer of the mango cheesecake or the base layer is made with biscuits and butter. This mango cheesecake looks interesting but want to ask you one thing before trying it and that can I lovvvvve mangoes but not a big fan of cheesecakes. But as you said,you never know,I might enjoy. Mango and cheese is a match made in culinary heaven. Here is the recipe for creamy, eggless mango cheesecake that you can make without an oven.
