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.
Eggfree Baked Mango Cheesecake Recipe
- 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
- 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.
- 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.