//]]> Easiest Way to Prepare Perfect Eggless Mango Cheesecake | Make Your Favorite Restaurant Dishes At Home!

05/09/2020 17:51

Easiest Way to Prepare Perfect Eggless Mango Cheesecake

by Jorge Cook

Eggless Mango Cheesecake
Eggless Mango Cheesecake

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggless mango cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggless Mango Cheesecake is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Eggless Mango Cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have eggless mango cheesecake using 17 ingredients and 9 steps. Here is how you can achieve that.

 

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The ingredients needed to make Eggless Mango Cheesecake:
  1. Get For base:
  2. Prepare graham or digestive biscuits
  3. Take butter
  4. Prepare powdered sugar
  5. Prepare For filling
  6. Prepare cream cheese (I have used homemade cream cheese)
  7. Take powdered sugar
  8. Make ready fresh mango pulp approx 3 medium size mango
  9. Get cornflour
  10. Prepare sour cream
  11. Prepare vanilla essence +1tsp mango essence
  12. Take or 1 tin condensed milk
  13. Take For ganache
  14. Prepare mango pulp
  15. Prepare white chocolate or chips
  16. Take whipping cream
  17. Make ready Whipped cream fr icing


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Instructions to make Eggless Mango Cheesecake:
  1. In a mixie jar add the biscuits and grind them into pow.Take out the mixture into bowl,add butter and sugar mix it well.
  2. In a springform baking dish arrange the biscuits crumb flatten it with some flat bottom katori.Bake fr 8 min on 180 degree.
  3. In another bowl take cream cheese,sugar and beat it till light and fluffy.Make the pulp of the mango and add the cornflour to it.Mix it nicely so no lump formed.
  4. Beat the cream cheese with sugar fr good 4-5 min gradually add the mango pulp again mix fr 4-5 min.Keep scraping after every beat.add the sour cream,essence and fold.
  5. When the cream cheese and pulp incorporated we’ll add the condensed milk slowly and keep mixing the filling.
  6. Line the springform dish with parchment sheet from side creating a hollow cavity pour in the filling and bake fr 40 min on 180 degree,slowly reducing the heat to 160 degree bake for 20 min and lastly 140 degree for 20 min.Let it rest inside the OTG fr 1 hr.Bake on a hot water bath.
  7. After 1 hr of rest completely cool down the cheesecake cover with cling film refrigerate fr 6 hrs.
  8. Boil the mango pulp fr ganache but it shdn’t stick or burn frm the bottom.melt the white chocolate add the mango pulp and give a good stir.make sure it gets melted fully add the whipping cream and again mix it well.Let it cool down completely.With a help of spatula spread the ganache evenly.Decorate with whipped cream or serve without decoration.

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