EGGLESS BAKED MANGO CHEESECAKE
 
 
Ingredients
  • FOR THE BASE
  • 23-25 digestive biscuits
  • ½ cup/ 113 gm melted butter
  • FOR THE FILLING
  • 1 + ½ cup/ 340 gm cream cheese
  • ½ cup whipping cream
  • 1 cup condensed milk
  • ½ cup mango puree
  • 2 tbsp cornflour
  • FOR THE GARNISH
  • ½ cup whipped cream
  • Mango chunks
Instructions
  1. In a blender, add the 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, whipping cream, condensed milk, mango puree and cornflour.
  4. Mix with a whisk until the batter is fully combined. The batter should be smooth and lump-free.
  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 degrees Celsius for about 50-55 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 overnight.
  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/