Season’s Special – Mango Cheesecake

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Cheesecake are all the modern day rage !! It’s a gourmet item, that is expensive but definitely hits the heightened senses of your palate. Cheesecakes are also perfect for those who enjoy the fruity side of cakes rather than just the plain old chocolate ones.

If baking a cheesecake in your own kitchen always seemed impossible or intimidating, then we’ve come to your rescue. Our version of baked and no-bake cheesecakes are perfect recipes to be tried by both, amateurs and seasoned bakers.

As with most our recipes, we have an eggless version too. It’s an easy no-bake, overnight chilled version and is equally satiating.

Mango cheesecake is a culinary gift. The perfect answer to your sweet dreams this season 🙂

Let’s cut to the game and get baking!

Watch The Video

Recipe

Makes: 500 gms

Ingredients

FOR THE CRUST
Butter biscuits: 200 gms
Melted Butter: 100 gms + more to meet the consistency
(Check out the video)

FOR THE FILLING
Cream Cheese: 360 gms (use good quality cream cheese, not cheese spread!)
Caster Sugar: 125 gms
Pulp from 2 Alphonso Mangoes
Eggs: 3
Lemon Juice: 1 tsp
A pinch of Salt

Method for the Baked Version

Crush the biscuits with a rolling pin. Add melted butter and mix with the biscuits. Spread it in your baking tin and press it with the back of a flat cup . Make sure it is tightly packed. Keep aside.

Bring the cream cheese to room temperature. Whisk cream cheese and sugar until soft. Add the eggs, lemon juice, salt and mango pulp. Whisk it together but do not over beat. Over beating will result in the cake sinking in the middle.

Pour the batter onto the crust, evenly.

Pre-heat the oven at 190°C and bake for 25-30 mins.

Poke with a toothpick to check. The Cheesecake should be cooked right through the middle too.

Cool till it comes to room temperature and refrigerate overnight or at least for 4-6 hrs.

Decorate with fresh fruits and serve chilled!

Ingredients for an Eggless Version – No Bake Cheesecake

Use the same ingredients for the crust

FOR THE FILLING
Cream Cheese: 360 gms (use good quality cream cheese, not cheese spread!)
Whipping Cream: 120 ml
Sour Cream: 30 gms
Caster Sugar: 100 gms
Confectioner’s Sugar: 30 gms
Pulp from 2 Alphonso Mangoes
Lemon Juice: 1 tsp

Method for Eggless Cheesecake

Crush the biscuits with a rolling pin. Add melted butter and mix with the biscuits. Spread it in your baking tin and press it with the back of a flat cup . Make sure it is tightly packed. Refrigerate for 20 mins.

An eggless Cheesecake is actually a no-bake cheesecake. It may sound like it’s not authentic, but that’s hardly true. You can enjoy the very same taste with this simple recipe.

Using an electric or hand whisk, whisk the heavy whipping cream until it forms stiff peaks. Keep this aside.

Bring the cream cheese to room temperature. Whisk cream cheese, caster sugar and confectioner’s sugar until soft. Add sour cream, lemon juice and mango pulp. Mix well until combined.

With a gentle hand fold in the whipped cream with a spatula in parts with the cream cheese mix. If you mix it too fast or too much, it will deflate, and the filling will not hold shape. (Check out my top tips for handling whipping cream)

Pour it onto the crust and refrigerate overnight.

Decorate with fresh fruits and serve chilled!

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Tips to handle whipping cream

Always use a good quality non-dairy whipping cream.

Before using, ideally at least a day in advance, move it from the freezer to the refrigerator.

Whipping cream should be chilled when you start whipping.

Do not over beat.

Once whipped, handle very carefully. Always fold in any additions to the cream using a spatula. Do not use a whisk at this point.