Eggless Cheesecake with Mango Lime Sauce
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it 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.
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!