Скачать или смотреть Eggless Mango Cheesecake | Baked Cheesecake | How to make Cream Cheese at Home 🏡 | मैंगो चीज़केक ❤️

Time Stamps :
0:00 - Intro
0:12 - Homemade Cream Cheese
1:02 - Cheesecake Batter
1:24 - Biscuit Base
1:36 - Preparing the Mould
2:04 - Baking!
2:27 - De-moulding
2:42 - Decoration & Garnish
2:58 - Thankyou for Watching!


Eggless Baked Mango Cheesecake 🥭🍰
Ingredients :
For the Cream Cheese :
Full Fat Milk - 1 Ltr
Fresh Cream - 250ml
Lime Juice - 1/2-1 no
Salt - A Pinch

For the Biscuit Base :
Digestive Biscuits - 70g
Butter - 40g

For the Cheesecake Batter :
Cream Cheese - 1/2 Cup + 2 Tbsps/ 150g
Powdered Sugar - 1/4th Cup/ 60g
Cornflour - 1/2 Tbsp/ 7.5g
Condensed Milk - 1/4th Cup + 1 Tbsp/ 75ml
Fresh Cream - 1/4th Cup + 2 Tbsps/ 90ml
Curd - 2 Tbsps/ 30g
Mango Purée - 1/4th Cup/ 60g
Lemon Zest - 1 no


Process :
1. For Home-made Cream Cheese : Start by simmering full fat milk & fresh cream in a stockpot
2. Once it starts simmering, add in the juice of 1/2 a lime & allow the milk to curdle
3. Strain the curdled cheese with the help of a sieve & a cheese cloth - Squeeze to remove excess moisture & place a heavy bowl on top of it for 10 mins
4. After 10 mins, transfer the cheese to a blender with some salt & blend until smooth & lump-free
5. Transfer the cream cheese to a bowl & let it refrigerate for at least ast an hour before using - this will help the cream cheese to stiffen up to a desired consistency
6. For the Mango Cheesecake batter : mix cream cheese, powdered sugar, condensed milk, fresh cream, curd, cornflour, mango purée and lime zest together until smooth & lump-free
7. For the Biscuit Base : crush biscuits using a blender & mix them with melted butter - the mixture should resemble the texture of wet sand
8. For the mould, I have used an 7’’ inch ring mould & covered one of its end using 2 aluminium foil sheets & sealed it tightly
9. Transfer the biscuit base into the prepared mould & spread it evenly - press it down using a flat surface or a potato mashed
10. Bake the base in a pre-heated 180C oven for 8-10 mins
11. Once the biscuit base has cooled down completely, pour the cheesecake batter into it
12. Place the cheesecake tin in a baking tray & fill it with some water (around 1 cm in height) - adding water to the tray will allow the cheesecake to steam well during baking and prevent cracks on its surface
13. Bake the cheesecake in a pre-heated 180C oven for 45-50 mins
14. Note - the Cheesecake will be slightly jiggly from the centre after baking, its the sign of a creamy cheesecake
15. Allow the cheesecake to cool down at room temperature & place it in the refrigerator to chill for at least st 4-6 hours/ overnight - The cheesecake has to set before consuming
16. To de-mould the cheesecake : loosen the sides of the ring mould by rubbing it or placing a hot water towel around it - this will help the cheesecake to leave the mould easily
17. Carefully push the cake upwards from the base & release it
18. Garnish the cheesecake with fresh mango slices - you can also make a mango rose as shown in the video
19. Slice, Serve & Enjoy 🥭🍰