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Eggless Mango Cheesecake
Eggless Mango Cheesecake

Before you jump to Eggless Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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We hope you got insight from reading it, now let’s go back to eggless mango cheesecake recipe. To cook eggless mango cheesecake you only need 17 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Eggless Mango Cheesecake:
  1. Get For base:
  2. Provide 160 gm graham or digestive biscuits
  3. Take 75 gm butter
  4. Provide 2 tbsp powdered sugar
  5. Prepare For filling
  6. Prepare 650 gm cream cheese (I have used homemade cream cheese)
  7. Use 100 gm powdered sugar
  8. Take 3/4 cup fresh mango pulp approx 3 medium size mango
  9. Use 1/4 + 1 tbsp cornflour
  10. Prepare 100 gm sour cream
  11. Provide 1 tbsp vanilla essence +1tsp mango essence
  12. You need 400 gm or 1 tin condensed milk
  13. Use For ganache
  14. Provide 100 gm mango pulp
  15. Get 150 gm white chocolate or chips
  16. Prepare 2 tbsp whipping cream
  17. Get as required Whipped cream fr icing
Steps to make Eggless Mango Cheesecake:
  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.
  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.

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