“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman
Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.
I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!
In any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.
So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter! I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.
So grab your bowl and whisk and get baking!
Eggless Cheesecake with Mango Lime Sauce
Ingredients
- Eggless Lime Cheesecake
- 1 tin sweet condensed milk {approx 400g}
- 400 g yogurt
- 2 tsp milk powder
- Zest of 1 lime
- Mango Lime Sauce
- 150 ml mango juice fresh/tinned
- Zest of 1 lime
- Juice of 1 lime
- 1 tsp cornflour dissolved in 1tbsp of cold juice
- 1/2 tsp sugar
Instructions
Eggless Lime Cheesecake
- Preheat oven to 180C. Line a 6″ dessert ring with a double layer of foil to come up around the edges so the mixture doesn’t leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
- In a large bowl whisk together all ingredients for cheesecake until smooth.
- Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
- Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
- Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
- Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
- Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
- Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
Looks so appetising! Should the yogurt be of the drained kind?
Store bought or Greek yogurt works fine.
Okay, thanks for clarifying!!
Hey Will Britannia or nestle yogurt do? No need to drain them right?
Yes they’ll work. No need to drain them if they’ve been kept under good refrigeration.
Lets do a collaboration..
Sure