A delicious and creamy baked mango cheesecake with a crunchy biscuit base, perfect for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a processor, add the biscuits and process them until fully crushed. Transfer to a large bowl. Add melted butter and combine using a spatula.
Transfer the biscuit crumbs into a 6-inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
In a large bowl, add cream cheese, condensed milk, mango puree, fresh cream, and cornflour.
Make sure all ingredients are at room temperature.
Mix the batter using an electric whisk until completely smooth. Transfer this on top of the biscuit base.
Seal the bottom of the springform pan with two layers of aluminum foil to prevent leaks.
Set the springform pan in a bigger baking dish with hot water, creating a water bath.
Put the cheesecake in a preheated oven at 160 degrees Celsius for about 40-50 minutes.
Once baked, run a knife around the edges while the cheesecake is still warm.
Transfer the cheesecake into the fridge to cool for about 7-8 hours.
Slice and enjoy!
Ensure all ingredients are at room temperature for a smoother batter.
Using a water bath helps prevent cracks in the cheesecake.
Can I use a different fruit puree?
Yes, you can substitute mango puree with other fruit purees like strawberry or blueberry.
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center when done.
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day in advance and stored in the refrigerator.
Exploring flavors, creating magic in the kitchen. A working professsional and a passionate home cook & baker. Join me on my delicious journey! #foodielife#veg
