Eggless Baked Mango Swirl Cheesecake
Simple, smooth, indulgent, no cream cheese yet ever so satisfying! Makes one 6" 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.