Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggless mango cheesecake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Eggless Mango Cheesecake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Eggless Mango Cheesecake is something that I’ve loved my entire life. They are fine and they look wonderful.
Below the ingredients required - in anti. For making this eggless mango cheesecake, I have not used cream cheese. As you know that cream cheese is typically used for making any kind of cheesecake.
To begin with this recipe, we have to first prepare a few components. You can have eggless mango cheesecake using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eggless Mango Cheesecake:
- Take For base:
- Take 160 gm graham or digestive biscuits
- Take 75 gm butter
- Prepare 2 tbsp powdered sugar
- Make ready For filling
- Take 650 gm cream cheese (I have used homemade cream cheese)
- Take 100 gm powdered sugar
- Prepare 3/4 cup fresh mango pulp approx 3 medium size mango
- Take 1/4 + 1 tbsp cornflour
- Prepare 100 gm sour cream
- Take 1 tbsp vanilla essence +1tsp mango essence
- Prepare 400 gm or 1 tin condensed milk
- Take For ganache
- Take 100 gm mango pulp
- Prepare 150 gm white chocolate or chips
- Get 2 tbsp whipping cream
- Take as required Whipped cream fr icing
Mango Cheesecake is one of the simplest desserts to make for the summer parties. It is a must try The biscuit base adds a nice crunch to the Eggless Mango Cheesecake Recipe. Eggless mango cheesecake recipe with step by step photos. How about a delicious no bake vegetarian mango cheesecake recipe without eggs and gelatin.
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.
Mango Cheesecake (No Bake & Eggless) - Hilda's Touch Of Spice. Mangoes are still in season and I'm having a great time converting them into delicious desserts! Mango is a great tropical fruit and. While she has a variety of recipes, I am especially enthralled by her baking exploits; she is always trying something new; consider this recipe for Buccellato. Mango in season, so why not cheesecake?
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