Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, mango cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mango cheesecake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Mango cheesecake is something that I have loved my whole life.
The cheesecake was still not as dense, but the mango taste with the lime kicker was definitely there. The fact that it is still lighter than a regular cheesecake makes it perfect for spring and. Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
To get started with this particular recipe, we must first prepare a few components. You can cook mango cheesecake using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mango cheesecake:
- Get 4 mangoes (Alphonso)
- Take 3 packet digestive biscuits
- Make ready 1 packet cream cheese
- Get 200 ml thick cream
- Prepare 1/4 cup powdered sugar
- Take 1/2 cup chilled butter cubed
- Prepare 1.5 tsp gelatine
- Make ready 3 tbsp water
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. Various brands of mango pulp available at Indian Groceries. 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.
Steps to make Mango cheesecake:
- Break the digestive biscuits into chunks and add in the blender and make a fine powder.
- Add this powder in a springfoam cake dish. Add the chilled butter and using your fingers mash the butter into the biscuit powder and spread evenly around the base of the pan and press it tightly.
- Cover the pan with a cling film and put it in the refrigerator for 30 minutes to set.
- Wash, peel and cut the mangoes into cubes and put them in a blender and make a purée. Take a tbsp of mango purée out in a bowl for garnish.
- In a bowl add softened cream cheese with 1/4 cup of powdered sugar and beat with electric beater till it turns smooth.
- Add chilled thick cream and beat further till you get soft peaks.
- Add the mango purée into it and gently mix till everything gets incorporated.
- In a small bowl add gelatine and water and let it set aside for 10 minutes.
- In a microwave heat the gelatine mix for 10-15 seconds and mix well.
- Once it reaches room temperature mix well and pour into the cake batter.
- Gently mix again and now pour this mix over the digestive biscuit in the spring foam pan.
- Pour a few drops of mango purée on top and with the help of a toothpick swirl it up to create a design.
- Cover with cling film and refrigerate it overnight so that it sets well.
- Open the spring foam and demould and serve.
You probably have already heard why cheesecakes made in the Instant Pot are the best. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. Pour into a bowl and add in melted butter. Press the crumbs to the base. Spread the sweetened sour cream on top of the cheesecake.
So that is going to wrap this up with this special food mango cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
