Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked mango cheesecake with yogurt. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Baked Mango Cheesecake with Yogurt is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Baked Mango Cheesecake with Yogurt is something which I have loved my whole life.
#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!
To get started with this particular recipe, we must prepare a few components. You can cook baked mango cheesecake with yogurt using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Baked Mango Cheesecake with Yogurt:
- Prepare Ingredients
- Prepare For the base
- Make ready 5 - Digestive biscuits
- Prepare 1 tbsp - Melted butter
- Prepare For the filling (all at room temperature)
- Prepare 350 g hung/thick Yogurt
- Prepare 270 g Puree of 2 ripe mangoes
- Prepare 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. Allow the cheesecake to set for an hour or so before spreading the glaze over it. This is a really light and soft cake.
Steps 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
The texture, as it's name suggests, is cottony soft. 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. When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss.
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