As the mango season approaches, it's time to celebrate the vibrant flavors of this tropical fruit with a perfect summer dessert – Eggless Mango Cheesecake. This delightful treat combines the rich creaminess of cheesecake with the luscious sweetness of mangoes, creating a dessert that's both refreshing and indulgent.
Preparation time: 30-40 mins
Baking time: 20-22 mins
INGREDIENTS
200g cream cheese, softened
20g sugar
10g flour
110 ml fresh cream
65 ml condensed milk
1⁄4 tsp vanilla extract
A pinch of salt
For the base:
150g digestive biscuits
50g melted butter
GET THE BASE READY
1. Crush the digestive biscuits until they resemble fine crumbs.
2. Add melted butter gradually, mixing until the mixture resembles wet sand.
3. Press this biscuit mixture evenly into the base of a 5-inch baking ring lined with parchment paper.
METHOD
1. Preheat the oven to 200 degrees Celsius.
2. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
3. Gradually add the condensed milk while continuing to beat the mixture.
4. Pour in the fresh cream and mix until well combined.
5. Fold in the flour and salt until fully incorporated into the batter.
6. Pour the cheesecake batter over the prepared biscuit base in the baking tin.
7. Take a spoonful of mango puree and swirl it into the center of the cheesecake batter.
8. Bake the cheesecake at 200 degrees Celsius for 20-22 minutes or until the edges are golden
brown and the center slightly jiggles.
9. Once baked, remove the cheesecake from the oven and allow it to cool completely.
10. Refrigerate the cheesecake for several hours or overnight before serving for best results.
11. Decorate the cooled cheesecake with slices of fresh mangoes.
Enjoy your delicious eggless mango cheesecake!
Happy Baking.
Comments