Eggfree Baked Mango Cheesecake – Mango season is at its peak. How can I not make a mango cheesecake? Last week I posted a no bake vanilla cheesecake which is set with agar agar and it was tried immediately by readers. They also shared it in the FB group where I did my live session. Today I also did a live session demonstrating this mango cheesecake. And I am looking forward to your creations. Do tag me in your social media posts when you make it.
Eggfree Baked Mango Cheesecake – making the puree
If you have small mangoes, then puree it and use immediately. But if you have huge mangoes and are planning to do amny bakes with them, then make mango puree, cook it as shown in the video and preserve it in fridge. It lasts upto ten days without changing colour. And it also makes a quick dessert, just take it in bowl and enjoy!
Many of you know me as a blogger, but I also take online classes on baking. I have done nearly 13 classes so far, and you can enroll for any of them. You get lifetime access to the class and videos and also lifetime support through WhatsApp groups. My recent class is also a cheesecake class. This is a no bake cheesecake class without any kind of setting agent like agar agar or gelatin used in the recipe. This is a pretty easy course perfect for beginners and involves no baking. All the eight cakes shown below will be taught in the class. If interested to join, send me a message through WhatsApp to register.
One of the doubts I get from readers is regarding the difference between a baked and no bake cheesecakes. I just made a small reel in insta showing both. You can clearly see the difference. The baked version is denser and more like Indian sweets/ mithai whereas the no bake version is super soft and melts in mouth but still holds shape. It is more like soft serve or mousse in consistency. If you don’t follow me on Insta, do follow me as I do a free live session every week for beginners in baking!
You can either make everything from scratch or buy them from stores. Mango puree, Cream Cheese, Biscuits for the base, condensed milk all are easily available at stores. So if you just want to put everything together without too much of work, source them. Or make everything from scratch. I will include all the recipe links below if you prefer to make it at home.
Homemade Cream cheese ( click on the name for recipe)
Condensed Milk ( Click on the name for recipe)
Biscuits for the base ( click on the name for recipe)
Eggfree Baked Mango Cheesecake Recipe
Ingredients
Mango Puree:
- 2 large Mango
- Sugar – to taste
For The Biscuit Base:
- 60 gm Biscuits
- 30 gm Melted Butter
For The Cheesecake:
- 125 gm Cream Cheese
- 125 gm Condensed Milk
- Mango Essence
- 50 gm Mango Puree
- 50 gm Amul Low Fat Cream
For The Topping:
- 100 gm Mango Puree
- 1 tbs Corn Flour
- 2 tbs Sugar
- 1 tbs Water
Instructions
Mango Puree:
- Grind mangoes to a smooth puree without adding water.
- Add sugar and mix well.
- Cook on medium flame until it starts bubbling.
- Remove from flame and cool completely.
- Store in an airtight jar in fridge.
For The Biscuit Base:
- Grind biscuits in a processor.
- Add melted butter and pulse until combined.
- Transfer to a 4″ loose bottomed tin and with the help of a spoon press it nice and tight.
- Refrigerate for minimum 30 minutes.
- Preheat oven to 150C.
- In a bowl, combine cream cheese, condensed milk, mango essence and mango puree.
- Whisk until well combined and lump free.
- Add the amul cream and whisk to combine.
- Pour into the prepared tin on the biscuit base.
- Take three layers of aluminum foil and wrap around the bottom of the tin.
- Place it into a larger tin filled with a little water.
- Bake for 25-35 minutes until the centre is slightly wobble and the top is firm to touch.
- Open the oven door partially and switch off oven.
- Let the cake cool inside.
- Remove from oven, remove from the water bath, remove the foil.
- Cover with cling film and refrigerate overnight.
Topping:
- In a pan, combine mango puree, corn flour mixed in water and sugar.
- Cook on medium flame until the mixture leaves the sides of the pan.
- Allow it to cool completely.
- Transfer to a piping bag with star nozzle and set aside.
- Take the cheesecake out of the fridge, and place it on a tumbler.
- Gently slide the tin leaving the cheesecake on the base plate.
- With the help of a spatula, remove the biscuit base from the base plate.
- Transfer to a serving plate.
- Pipe the topping on top of the cheesecake.
- Slice the cake with a warm knife and serve.
Mam, can we bake this cheesecake in cooker , if yes what should be the steps ?
Yes, you can. Preheat your pan on your small burner, lowest flame setting for 15 minutes. Place a stand inside, place a larger tin with a little water on the stand, and place your foil lined cheesecake tin inside. Cover and cook for 25-35 minutes.
Thanks Mam, will try this.
Ma’am i have 6 n half inches loose bottom tin .. can I use this recipe in that tin ? Or I have to double the recipe ? And also which biscuits you used for biscuit base ? And amul low fat cream and fresh cream both are same or different ?
You can use double recipe for a 6″ tin. Use Britannia marie gold or Milk bikis for the base. And yes, Amul low fat cream is the blue pack cream which is normally known as fresh cream.
Hi,
For baking in cooker..do we have to remove the whistle and cooker ring?
Yes
Hi..
I wanted to try eggless baked strawberry creamcheese cake. Shoould I replace mangoes from this recipe or follow you caramel cream cheese recipe? I noticed you have added sour cream instead of condensed milk in that recipe. I was not sure how will it taste with strawberry?
Also, what will be approx baking time if we double the recipe?
Use this recipe and add strawberry puree instead of mango puree. If you double, the bakign time would increase by 15-20 minutes.
Hi
I would like to use this recipe for mini cheesecakes. I will be using a muffin tin. How long do I bake it for?
It would take 12-15 minutes to bake it in muffin moulds.
Hello Ma’am, do the cheese cake in cupcake mould also require water bath? I am planning to bake this receipe in cup cake mould. Please guide me maam
Yes, you need water bath for cheesecakes. Place a larger tray of water and keep the cupcake tray on that.
Hi ma’am, Thanks for lovely recipe, can i bake it in microwave convection , pls what os the procedure , how to use water bath in microwave convection .
Thank you. You can definitely bake it in MW convection. Set temperature to 140C, use a larger round tin and add water, place the cheesecake tin inside, place it on the small rack and bake for the given time.
Thank you ma’am for quick reply ,will try .
Just wondering if you have conversion in cups? When I convert them, it’s not making sense. Example 60 grams in cups is 1/2 cup for the biscuits and 30 grams is 1/4 cup in butter. That would make a very wet crust. I ha ent made it yet though, so maybe it is? Thank you in advance!
Hi, my cup measure is 200 ml, so one cup equals 130 gm flour, 115 gm whole wheat flour, 200 gm sugar, 200 gm butter and 200 ml of any liquid. This works well for all my recipes. Hope this helps.