(Image source from: Sinful mango cheesecake)
If the thought of mangoes makes you go bonkers, here's one recipe that anyone with a sweet tooth would relish to the hilt - baked mango cheesecake. Yeah, you heard it right! Here is one delight that is chock full of yummy mangoes, is as creamy and delicious as any cheesecake ought to be and is “baked”. So all the sweet tooth and weight watchers, gather up your pots and pans, get hold of the ingredients listed below and whip up a storm in your kitchen. The result would be worth every bite! Try it on:
Cooking Time: 60 minutes
Preparation Time: 20 minutes
Servings: 4
Ingredients
3 Eggs
125 grams Digestive Biscuits
50 grams Butter (unsalted and melted)
250 grams Cream Cheese
80 grams Castor Sugar
1/2 cup Mango Pulp
1/2 cup Mango (cut into cubes)
2 tablespoon Mango Jelly Crystals
How to make:
- Preheat the oven to 180 degrees.
- Crush the digestive biscuits in a bowl and gently mix in the melted butter using a spatula.
- Line the bottom of a baking tin with this mixture. Press lightly with fingers for the crumb to settle down well and refrigerate it for an hour or two.
- Crack the eggs in a bowl and whisk in sugar until the mixture is frothy.
- In another bowl, take the cream cheese in another bowl, pour in the mango pulp and blend.
- Pour the egg mixture and blend.
- Pour the mixture over the biscuit base.
- Top it with mango cubes.
- Now bake the cake for about forty minutes or till well set. Remove from oven and let it cool.
- Refrigerate again until cold.
- In another pan, heat half cup water, add mango jelly crystals and cook till dissolved.
- Cool the mixture to room temperature and pour over the chilled cheesecake.
- Refrigerate the cake again. Serve your cheesecake chilled.
AW: Suchorita Dutta
