Yes, once in blue moon, we find a batch sweet but never as good or even close to taste of Indian mangoes. Go for it. Baked vegan mango cheesecake bars with an extremely creamy filling and classic graham cracker crust! Just to clarify, each graham cracker is actually 4 small ones right? Step 2 Preheat oven to 325 degrees Fahrenheit. Crush the digestive biscuits into fine crumbs. Pour this mixture in pie mould and preheat oven at 160 degree. Honestly, I love the cheesecake as much as that crispy biscuit base. Place in the fridge overnight or until firm. I promise! If you ever get chance to visit an Indian store, they sometime carry Indian mangoes. You could but make sure the tart pan sides are high enough to accommodate the filling. Pour the batter over the cooled crust and bake for 40 to 45 minutes until the edges are puffed and the center is still wobbly. Add … Process until smooth. Add the sugar, reduce speed to low and slowly add the mango puree and combine well. This recipe is Copyright of ChefDeHome.com, (fresh, peeled and diced, coated in 1 tbsp sugar). I hope you love it here. Thanks for the feedback. I have fixed the step to read cream cheese. Hi can I use mascarpone cheese instead of cream cheese. Even when I bake, it is mostly breads, one-layer-simple-baked-cakes and dinner roasts. Okay, don't judge me for using mango pulp when fresh mango season is on full bloom. Sprinkle gelatin over surface (don't dump in centre). Hello! Here is another yummy mango cheesecake with a soft vanilla sponge base. Mango Cheesecake is a variation of the popular American cheesecake made from cream cheese, yoghurt with the flavour of mango. In the past I have also made this cake with honey graham crackers as well as a baked sponge cake (recipe below) and they all turned out great.. I'm glad you enjoying Mango Cheesecake. So cakes I share are mostly fruit flavored or have savoury notes so that no extra frosting/layers are needed. So good! The remaining sweet mango liquid can be used as substitute for store bought mango pulp. It's nice to know the cooking time though and the size of baking pan needed. Place in the refrigerator overnight, or in the freezer for about 6 hours if you want to speed it up, although the slower chill is best. (and we end up in Cheesecake Factory, where he will get one slice and being kid-in-candy-store, I won't resist a slice either!). Vishal: Today, we will finish dinner with a slice of Cheesecake! Hmm the ones in this cheesecake are usually sold individually, not by weight, but I’d say about 800 to 900 gms of mangoes (before you remove the pulp). *I find 2 eggs are perfect to get the cheesecake to set to a creamy texture, and avoid any eggy flavours. Hi how much condensed milk to substitute and guess will hv to cut the sugar then? OMG this cheesecake was amazing !! In a mixing bowl with whisk attachment, whisk softened cream cheese and sugar until it is lite and fluffy, and sugar has fully dissolved. Remove from oven, and set aside. Serving in giant slices with cream and chopped mangoes is the only way to do it! They are easy to make and the post includes step-by-step photos. thanks, Adina! Since we don’t have Alphonso or any type of Indian mangoes in the states at current; I used ~1 cup of Kesar mango pulp to substitute and it turned out great. I have a few recipes for shortcakes on, #recipeoftheday A few years ago, my Mom introduced, The fifth and final recipe in my e-book, Five Time, The fourth recipe in my e-book, Five Times Chocola, The third recipe in my e-book, Five Times Chocolat, The second recipe in my e-book, Five Times Chocola, Thank you so much for all the encouragement and lo, I made an e-book! I don't consider myself a big-time-baker. Yes, you can use fresh mangoes in salads, or in some cakes where consistency can be adjusted with other ingredients... but in pure simple cheese cake, I won't take that risk. I want to make your cheesecake, it sounds delicious. *Alphonso mangoes have the best flavour and colour, but you can use any other variety too. I would have made just his cheesecake but I was craving mangoes! Put water in a heatproof bowl. Last year was, Mango Pound Cake and a year prior Eggless Mango Cake. As always, I’ve spent most of this summer eating every single mango I can get my hands on. ), sour cream at room temp (or thick yoghurt/curd), caster sugar depending on sweetness of mangoes. Allow to cool in the oven for 30 minutes, then remove and let the cheesecake cool completely at room temperature. Let's just go home.Vishal: You can skip it. Add the sugar, cinnamon and ginger and blitz till combined. Ready all cheese cake ingredients. Process … Blitz till smooth, then add the cream cheese, sour cream and sugar and blitz again till combined but take care not to over-mix it, or you'll have an airy batter that will crack in the oven. I changed it up a bit by using 3 bricks of cream cheese and adding extra mango pulp. So it is far more easy. I ended up scaling the recipe down so that I could use a 6” pan instead (because I cannot physically consume that much cheesecake, and don’t have any space left in my freezer) and it still turned out wonderful! I have tweaked the recipe to make Mango Cheesecake, but method of cooking has been adapted. Pour in the butter, mix again till the mixture clumps between your fingers. Start by making sure all your ingredients are at room temperature. Stir to partly … Also, just as an experiment I made a mango glaze [1 cup mango purée with 8 teaspoons sugar and 2 teaspoons cornstarch in a slurry with equal parts water and cornstarch -then cooked till thickened] and topped the cheesecake with it and it was really tasty. Cheesecakes are rich creamy cakes but this one tastes very lite because tartness of mango balances the richness of cream cheese. Thank you for this recipe. (affiliate links) Hi Savita, I've consistently been making cheesecakes with the same base: 12 whole graham crackers with 5 tablespoons of melted butter. Wrap the outside of the springform pan tightly with aluminum foil (to prevent the filling from leaking) and place the pan in a large deep baking pan. Wish I could post a picture. And you can top the cake with whipped cream, it doesn’t have a glaze and doesn’t really need one, it might become too sweet. Starting summer with a Mango Cake has become tradition of my blog. There’s a similar comment above that may help. Once cheesecake is cooked through turn the oven off, and leave the cheesecake in the oven, with the door ajar for a further 2 hours … This recipe can be made throughout the year as it uses readymade mango pulp instead of fresh fruit. *A food processor is best here since the batter is quite a bit, and liquidy so it tends to splatter. I'm Gayatri, thanks for stopping by! This step probably calls for the cream cheese instead of sugar in this step. And it is self-sufficient with layers of mango and sour cream cheesecakes a.k. What’s a good substitute for caster sugar? The base of measuring cup helps to pack it down properly. Cheesecake should be stored in the fridge or freezer at all times (I've currently frozen this one and it'll last a couple of months! Place in oven and bake it for 1 hour. Thank you so much for sharing this recipe, this cheesecake really made my day! All rights reserved. © 2011-2020 - Chef De Home. No, no, I'm not that stubborn and I love love cooking for him. Cover with cling film. They are creamier and more similar to traditional cheesecakes. https://www.epicurious.com/recipes/food/views/mango-cheesecake-105565 I have made this 3 times and it has been divine each time! Using an electric mixer on medium–high speed, beat the cream cheese until smooth. Bake the cheesecake for 30-45 minutes. Whisk the Philadelphia until soft then whisk in the cream and chocolate. Being Indian, Vishal and I grew up eating summer seasonal juicy mangoes, a lot of them. Place mango in a food processor. Spoon in mango filling and swirl mixture using a skewer. I'm sure you will enjoy it! Your recipe would be more helpful if you can give the weight of the mango puree used.As long as I use the same weight for other varities of mango it should turn out well . Canned Alphonso mango pulp is a convenient way to add authentic Alphonso mango flavors and aroma to lassi, yogurt, or cheesecake… DO NOT copy or re-use content/images/videos. These vegan mango cheesecake … I love this cheesecake, my favorite kind of cake. I’ve heard condensed milk works but I haven’t tried it myself. There is no better way to say: Mangoes, I love you and wait for you every summer season! I’ve never made a cheesecake with mascarpone so I can’t say if it’ll work, you would need some cream cheese with it usually. This mango season start a new mango dessert tradition, with this perfectly lite sweet, melt-in-mouth creamy and moist mango cheesecake. I made this recently with fresh mangoes and it turned out to be delicious. […] out a cheesecake for ages and thought why not make one with mangoes. The most daunting part of this cheesecake was getting crust right and baking cake for right amount of time. I tried my best to do justice with crust and I'm sure going to practice and make it more even next time. In a bowl add hunk yogurt, cream cheese, sugar, vanilla essence, egg, egg yolks and mix will. Let's see if my foodie aspiration change me. 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Just wondering if your base is just pleasantly sweet European cream or condensed to... Variety I used Trader Joe ’ s where it was supposed to but! 1 inch ( 2 cm ) of boiling water the giant seed in the freezer mango. Tangy flavour of mango and sour cream work, you would need some cheese. It sounds delicious cooking for him much for sharing this recipe 🙂 the glaze also sounds yum poor. Favourite crunchy ginger biscui, NEW post! is another yummy mango recipe...