Mango Greek Yogurt Cheesecake with Muesli Crumble
Delightful, creamy, and sugar-free, this cheesecake adds a refreshing twist with the tangy flavors of Greek yogurt and the natural sweetness of ripe mango, paired perfectly with a crunchy muesli crumble topping.
Description
The Mango Greek Yogurt Cheesecake with Muesli Crumble is a delightful variation of the classic cheesecake. By using Greek yogurt as the main base, this dessert achieves a creamy, smooth texture that is both rich and satisfying without being overly indulgent. The recipe features a light, oven-baked custard that is gently steamed in a water bath, ensuring an evenly cooked, moist, and tender result. The crunchy muesli crumble topping adds a nutty contrast to the soft cheesecake, making each bite a perfect balance of creamy and crispy. This is a healthy, sugar-free dessert option, perfect for those who are mindful of their sugar intake while still wanting to indulge in a delicious treat.
Cuisine: Continental
Course: Dessert
Diet: Sugar-Free Diet
Ingredients
| For the Cheesecake | Quantity |
|---|---|
| Mango (Ripe), pureed | 1 cup |
| Hung Curd (Greek Yogurt) | 1 cup |
| Honey | 2 tablespoons |
| Dry Ginger Powder (or freshly grated ginger) | 2 teaspoons |
| For the Crumble | Quantity |
|---|---|
| Muesli | 1 cup |
| Whole Wheat Flour | 2 tablespoons |
| Butter (Salted), melted | 1 tablespoon |
| For Garnish | Quantity |
|---|---|
| Mango (Ripe), chopped | 1 mango |
| Muesli | 2 tablespoons |
Preparation Time
Prep Time: 60 minutes
Cook Time: 30 minutes
Instructions
-
Preheat the Oven:
Preheat your oven to 150°C (300°F) and let it heat for about 10 minutes. -
Prepare the Mango Puree:
Start by peeling the ripe mangoes and chopping them into small pieces. Use a blender or food processor to blitz the mango pieces into a smooth puree. Set the puree aside for later use. -
Make the Crumble:
In a separate bowl, crumble the muesli into a coarse mixture. Add the whole wheat flour and melted butter to the muesli, and mix thoroughly until it forms a sandy texture. Take a mason jar or a similar baking dish and evenly press the crumble mixture into the bottom. Bake it in the oven for about 10 minutes, or until it turns golden and crisp. -
Prepare the Cheesecake Mixture:
While the crumble bakes, mix together the mango puree, Greek yogurt (hung curd), honey, and dry ginger powder in a bowl. Stir well until you have a smooth, creamy mixture. -
Assemble the Cheesecake:
Once the crumble is baked, carefully remove the mason jar from the oven and pour the cheesecake mixture over the crumble layer, filling it to the brim. Be gentle to avoid disturbing the crumble layer beneath. -
Bake in a Water Bath:
To ensure the cheesecake cooks evenly and stays moist, place the mason jar in a larger pan filled with water. The water bath helps maintain a gentle cooking environment. Bake the cheesecake for about 15 minutes in the oven. The cheesecake should be set but slightly jiggly in the center when done. -
Cool and Refrigerate:
After baking, carefully remove the cheesecake from the oven and let it cool for about 30 minutes. Once cooled, refrigerate the cheesecake for an additional 30 minutes to allow it to fully set and chill. -
Garnish and Serve:
Before serving, garnish the cheesecake with freshly chopped mango and a sprinkle of muesli on top for a crunchy finish. The result is a beautifully textured dessert that is as pleasing to the eyes as it is to the taste buds.
Serving Suggestion:
For a complete meal, pair the Mango Greek Yogurt Cheesecake with Muesli Crumble with a light Cauliflower Fried Rice and Soy Chunks Manchurian in Sweet & Spicy Chinese Sauce for a simple, satisfying Sunday meal.
Enjoy the creamy richness of this healthy, sugar-free Mango Greek Yogurt Cheesecake with Muesli Crumble, and feel free to savor every bite without the guilt!
