EGGLESS BAKED MANGO CHEESECAKE

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream adds richness with a tropical flavor

Prepare a springform baking tin by lining it with foil or butter paper for easy removal.

Mix 200 grams of biscuit crumbs with 50 grams of melted butter until well combined.

Press the biscuit mixture into the bottom of the springform pan to form the crust.

Preheat the oven to 160°C (320°F).

In a mixing bowl, beat 300 grams of soft cream cheese until smooth and creamy.

Add 1/2 cup of castor sugar, 2 tablespoons of corn starch, and 1 teaspoon of vanilla essence to the cream cheese, mixing until there are no lumps.

Fold in 200 grams of fresh mango puree, adjusting sweetness if necessary.

Pour the mango cheesecake mixture over the prepared crust in the springform pan and smooth the top.

Place the springform pan in a larger tray filled with water to create a water bath.

Bake in the preheated oven for 35 to 40 minutes, or until set.

Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.

Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

Top with whipped cream and additional mango puree before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens