Eggless Mango Cheesecake
Eggless Mango Cheesecake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggless mango cheesecake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Eggless Mango Cheesecake is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Eggless Mango Cheesecake is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggless mango cheesecake using 17 ingredients and 9 steps. Here is how you can achieve that.

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

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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