EGGLESS BAKED MANGO CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 2 cups digestive biscuits
  • ½ cup melted butter
  • FOR THE FILLING
  • 1 + ¾ cup cream cheese
  • ⅔ cup heavy cream
  • 1 cup condensed milk
  • ⅔ cup mango puree
  • 2 + ½ tbsp cornflour
Instructions
  1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
  2. Transfer the biscuit crumbs into a 7” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
  3. In another bowl, add cream cheese, heavy cream, condensed milk, mango puree and cornflour.
  4. Mix until the batter is fully combined.
  5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
  6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
  7. Bake in a preheated oven at 160 Celsius for about 40-45 minutes.
  8. Crack open the oven door and let the cheesecake rest in the oven for 30 minutes.
  9. Transfer the cheesecake into the fridge to cool for about 2-3 hours.
  10. Garnish with whipped cream and mango chunks. Cut into slices and enjoy.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-baked-mango-cheesecake/