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Eggless Mango Cheesecake Video Recipe
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Mango Cheesecake
Author: Sangeetha Priya
Ingredients
Cheesecake Ingredients
  • Cream Cheese - 30oz
  • Wheat Flour / APF - 1/4 Cup
  • Corn Starch - 1 Tbsp
  • Mango Puree- 3/4 Cup to 1 Cup from 1 jumbo mango
  • Rose Petal Spread - 2 Tbsp OR
  • Rose Extract/ Vanilla Extract - 1tsp
  • Cardamom Powder - 1 tsp
  • Hung Homemade Yogurt - 1 Cup greek yogurt 3/4 + buttermilk 1/4 cup
  • Rose Cardamom Cookies/Graham Crackers - 1.5 Cup to 1.75 Cup
  • Raw Cane SugarSugar/Jaggery - 1 cup to 1.25 cup
For Mango Ganache
  • Mango Puree- 3/4 Cup
  • Raw Cane Sugar- 1-2 Tbsp
  • Pectin/Agar Agar - 1.5tsp
  • Fresh Mango and Peda - To Decorate
Instructions
Mango Cheesecake Batter Preparation
  1. So we have Cream Cheese, baked Cheesecake crust in the regular cake pan, all in handy, now prepare the cheesecake filling.
  2. Try to remove excess whey from the curd/yogurt a shown in Pic 4 & 5.
  3. Clean the mangoes, dry and puree the pulp using food processor.
  4. To it add half of wheat flour , 2/3 hung curd and blend to smooth.
  5. Pour it to a wide mixing bowl.
  6. In the same food processor jar, add cream cheese (recipe included), rest of hung curd, powdered cardamom with sugar, corn flour, rest of wheat flour and salt (Pic 9 & 10).
  7. Grind in batches to smooth texture and add to the mixing bowl (Pic 11).
  8. Mix them gently and don't overbeat if using handheld mixture.
  9. Finally adjust the cheesecake batter for its right consistency as shown below in step by step pictures 12 or video with buttermilk or milk.
  10. Yeah store bought cream cheese or yogurt is thicker than homemade and it needs little milk to bring to right consistency.
How to bake Mango Cheesecake in oven
  1. Pour this mixture gently in to the prepared pan (Pic 1), tap to release excess air (Pic 2) , place on water bath (Pic 3), for that add hot water to a cookie tray or cake pan that fits the cream cheese baking pan.
  2. In preheated oven, place them carefully inside and bake at 325 F/160C for 50-60 minutes.
  3. Don't keep opening the door and check for doneness if so it will deflate / crack the cheesecake.
  4. Check after 50 mins of bake and also light brown spot on top (Pic 4) is the indication of doneness (it's my opinion) and not to under bake the cheesecake with pure white layer on top or you can take it out at the specified time.
  5. Once baked (Pic 5) let it cool inside the oven with slight door open (insert a wooden ladle) for 30-40 mins later chill it for 4 hours in refrigerator.
How to bake Cheesecake in Instant Pot?

  1. Prepare the pan as mentioned above, pour the prepared cheesecake batter in it(pic 1).

  2. In the instant pot base add 1 cup water (pic 1), place the trivet inside it.(pic 2).

  3. Also wrap the top of cheesecake pan with foil this prevents water getting inside the cake (pic 2).

  4. Once wrapped place it inside the instant pot, leaving space all around the pan( pic 3).

  5. Pressure cook in high for 30 minutes with sealing position (pic 4).

  6. Let it cool , natural release the pressure and chill in the refrigerator before adding mango glaze and decorations.

Recipe Video