Eggless Mango Cheesecake Recipe
Indulge in a tropical delight with this sumptuous Eggless Mango Cheesecake, a luscious dessert that brings together the creamy richness of cream cheese and the vibrant flavor of ripe mangoes, all atop a crunchy digestive biscuit base. This cheesecake is perfect for those who prefer an eggless treat and can serve as a delightful end to any meal or as a sweet highlight during tea time. Its elegant presentation and tropical flair make it a hit for gatherings, parties, or simply to enjoy with your loved ones.
Ingredients
| Ingredient | Quantity |
|---|---|
| Britannia Cream Cheese | 250 grams (at room temperature) |
| Ripe Mango | 3/4 cup |
| Sugar | 1/2 cup |
| Milk | 3/4 cup |
| Unflavoured Gelatin | 1 tablespoon |
| Water | 1/4 cup |
| Digestive Biscuits (crushed) | 1 1/2 cup |
| Butter (melted) | 1/3 cup |
| Mango Pulp (Puree) | 1/4 cup |
| Kiwi or Mango (for garnishing) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 18 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 140 minutes |
| Total Time | 155 minutes |
Instructions
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Prepare the Springform Pan: Begin by taking a springform pan and lining both the bottom and sides with parchment paper or wax paper. This step ensures easy removal of the cheesecake once it’s set.
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Make the Biscuit Base: In a mixing bowl, combine 1/3 cup of melted butter with 1 1/2 cups of crushed digestive biscuits. Mix thoroughly until the crumbs are evenly coated with butter. Using your fingers or a wide spoon, press the mixture firmly into the bottom of the prepared springform pan to create a solid base for the cheesecake.
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Dissolve the Gelatin: In a microwave-safe bowl, heat 1/4 cup of water for 1 to 2 minutes until it reaches a boiling point. Once hot, sprinkle the unflavoured gelatin over the water and stir until completely dissolved. Set the gelatin mixture aside to cool slightly.
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Prepare the Mango Mixture: Add 3/4 cup of mango puree to the dissolved gelatin and mix until well combined. Keep this mixture aside for later use.
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Blend the Cream Cheese Mixture: In a blender, combine the cream cheese, sugar, and milk. Blend until smooth and creamy. Then, pour in the mango gelatin mixture and blend again until everything is fully incorporated.
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Combine and Chill: Carefully pour the creamy mango mixture over the biscuit base in the springform pan. Smooth the top with a spatula if necessary. Cover the pan with cling wrap and refrigerate for at least 2 to 4 hours, or preferably overnight, allowing the cheesecake to set properly.
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Garnish and Serve: Once set, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Garnish with slices of kiwi or additional mango pieces as desired.
Serve your Eggless Mango Cheesecake chilled, and enjoy it as a delightful dessert after a meal or paired with a Scrambled Egg Cucumber Sandwich and a cup of Masala Chai during tea time gatherings.
This eggless mango cheesecake not only celebrates the beautiful flavors of mango but also caters to a variety of dietary preferences, making it a perfect treat for any occasion. Enjoy the creamy texture and the refreshing taste of mango in every delightful bite!
