Eggless Baked Mango Swirl Cheesecake… Simple, smooth, indulgent, eggless with no cream cheese yet ever so satisfying! Here’s a one bowl version for those of you who find it difficult to source cream cheese, or like me, don’t always have a batch on hand. With vibrant, delicious mangoes in season, mango swirls is just what the Indian summer called for. Take a look!
I just can’t get enough of cheesecakes and when they are as simple as this mango cheesecake, you can almost make it with your eyes shut! Staple ingredients {read nothing fancy, not even cream cheese}, eggless, one bowl and hand whisked, this is what cheesecake dreams are made of.
I love how something so simple can yield such a delicious dessert, how almost no effort can give you something so special. The walnuts in the biscuit base of the mango cheesecake add a nice bite, though that’s optional if you don’t have them on hand.
You might also like the eggless baked Roasted Strawberry Swirl Cheesecake I baked a short while ago though that recipe uses cream cheese. That too is quite a simple recipe and a really nice one if you are looking for an eggless version with cream cheese. You can find it here.
And it’s been years of making and often baking cheesecakes, so I’ve made a handy list of tips that I’ve learnt over time. If you’re looking for ways to get the top looking pretty or perhaps clean edges, I’ve shared what worked for me on this mango cheesecake. If you have any tips, please share them in the comments. I’d love to hear from you!
Do tag me on Instagram at Passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Baked Mango Swirl Cheesecake
Ingredients
Biscuit base
- 150 g Digestive biscuits
- 25 g walnuts
- 55-65 g clarified butter/ghee, melted, cooled begin with less if the weather is very warm
Cheesecake batter
- 400 g hung curd/yogurt {from 800g store bought yogurt}
- 250 g Amul Fresh cream/20% fat cream
- 396 g 1 tin sweetened condensed milk Save 1 tbsp for the mango swirl sauce
- 1 tsp vanilla extract
- 2 1/4 tbsp cornflour
Mango swirl sauce {Makes 150g}
- 130 g mango puree strained
- 25 g sugar
- 1 tsp cornflour
- 1 tbsp sweetened condensed milk
- 1 tbsp ghee
Instructions
Biscuit base
- Preheat oven to 170C. Grease & line the bottom of a 6” Springform tin.
- Finely grind the biscuits & walnuts. Stir in the clarified butter/ghee.
- Turn into the tin & pack firmly to make a base.
- Bake for 10-12 minutes until light golden brown & fragrant. {keep an eye since it goes from light brown to burnt very fast}. Cool the base completely in the tin.
Cheesecake batter
- Lower the oven temperature to 150C.
- Place the hung yogurt in a large bowl & whisk well until smooth.
- Add the condensed milk, cream, vanilla extract & cornflour. Whisk again until smooth.
- Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick. See video below.
- Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter)
- Turn off the oven, remove the water bath and leave the cheesecake in the oven for an hour, then cool completely, cover and refrigerate overnight.
- Gently demold. Top with piped cream, mangoes etc.
- Serve extra mango sauce on the side.
Mango swirl sauce
- Whisk all the ingredients in a saucepan until smooth. Simmer over very low heat for 4-5 minutes stirring constantly until smooth and glossy. Cool.
Video
What kind of tin do I bake the cheesecake in?
A loose bottom, good quality tin works best. I usually use ones from the Bakemaster range at Meyer/Pots & Pans India. I also find that a heavy duty steel dessert ring works quite well too if you line the bottom well with foil. The latter makes it easier to release a cheesecake, though I have to say that practice makes it better each time.
My baking resources on AmazonHow to get a clean release from the tin?
Lining the base with parchment will help easy and clean release of the base from the tin. I love the one from Honest Company. You could also lightly grease the sides of the tin to get clean baked sides.
Is a water bath/bain marie necessary while baking a cheesecake?
Use a water bath/bain marie if you can. I’ve baked cheesecakes with and without and they both seem to work well. A water bath does help marginally but do ensure that the bottom of the tin is well wrapped in foil to avoid water leaking into the tin.
My cheesecake is overbrowned on the surface!
First make sure you’ve set the right temperature. Tent the top with a sheet of foil if you feel the top is overbrowning. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
How to get a pretty surface for a baked cheesecake?
Tent the top with a sheet of foil 15 minutes into baking to get a nice even colour on top. Make sure the foil doesn’t touch the batter. Take into account that the cheesecake might rise a little while baking. I often elevate the foil using another higher tin from my collection to prop up the foil.
What does leave the cheesecake to cool in the oven mean?
Turn the oven off and leave the cheese in the oven as the oven cools down. The cheesecake will continue to bake in the latent heat. Once it has completely cooled down to room temperature, refrigerate it and chill overnight. Make sure to cover the cheesecake so the top doesn’t dry out to take unnecessary aromas from other things in the fridge.
How to get clean edges while demolding the cheesecake?
Here’s what works for me, something I’ve been doing for a while now. An hour after the cheesecake has baked and cooled, run the flat tip of an offset spatula around the edges, about 1/2 cm deep, to get clean edges later. Do it slowly and carefully, keeping the spatula completely flat against the sides of the tin. Allow the cheesecake to cool and chill overnight.
Once chilled overnight, demold gently after running a flat spatula around the edges very carefully. Use the spatula dipped into warm water and patted dry to make the sides uniform if required.
