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#bakedcheesecake #mangocheesecake #Noeggcheesecake This is super easy and delicious homemade Baked Yogurt Cheesecake With Mango Jelly No Cream Cheese, No. #ruchikrandhap #bakedyogurt #bakedyogurtcheesecake #egglessbakes Super easy & simple Indian style cheesecake without cream cheese or eggs is a real treat. Imagine watching the mango season go by without taking a single bite of this glorious fruit!
Baked Mango Cheesecake with Yogurt is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Baked Mango Cheesecake with Yogurt is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook baked mango cheesecake with yogurt using 8 ingredients and 4 steps. Here is how you can achieve that.
Ingredients needed to cook Baked Mango Cheesecake with Yogurt:
- Ingredients
- For the base
- 5 - Digestive biscuits
- 1 tbsp - Melted butter
- For the filling (all at room temperature)
- 350 g hung/thick Yogurt
- 270 g Puree of 2 ripe mangoes
- 1cup/380g - Condensed Milk (I used Nestle Milkmaid)
Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended. Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for about an hour. This is a really light and soft cake. The texture, as it's name suggests, is cottony soft.
Instructions to make Baked Mango Cheesecake with Yogurt:
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- For the base grind digestive biscuits & butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base & refrigerator for 20
- Add hung curd/thick yogurt,condensed milk, and mango puree. Whisk well batter smooth and lump-free. Transfer the batter to the cake pan. Smooth out the top with a spatula
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- Prepare a larger pan with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan
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- Bake for 110 minutes or until the top of the cheesecake turns golden brown (45 mins).Transfer the cake into fridge after cake cooled down. Decorate with fresh mangos and tadaaa it is ready
This recipe comes from Kimmy of Cooking Pleasure with slight adaptation of her Mango Yogurt Cottony Cake recipe. I have been a follower of Kimmy's blog and I love her souffle cakes and home style recipes. Canned Alphonso mango pulp is a convenient way to add authentic Alphonso mango flavors and aroma to lassi, yogurt, or cheesecake. It can also be consumed right out of the can as a side dish for dipping with a hot paratha. You probably have already heard why cheesecakes made in the Instant.
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