Guest
This baked mango cheesecake is delicious as it looks. It’s silky smooth, creamy, no cracks, no crumbling crust, loaded with the fragrance and deliciousness of Alphonso mangoes. Every bite melts in mouth and makes you want for even more. I have topped this mango cheesecake with Alphonso mango pulp that gives the cake the best absolute mango flavor. You could also leave out this layer if you prefer & leave the swirl effect on top of the cheesecake but the taste of Mango pulp dripping while you bite bring to the next level of deliciousness. This recipe will give you the best tasting and a perfect cheesecake that's worth eating from top down to the crust. You can use any other kinds of biscuits for the crust but for me the best and crunchiest by far is the BISCOFF (I'm not sponsored by them) and you will definitely not regret using it. I also used canned Alphonso mango pulp in this recipe but you can use other fresh ripe sweet mango, peel them, take out the flesh and blitz into very fine puree using food processor or blender. In this video, I shared several tips on how to make a perfect mango cheesecake from the preparation of springform pan, proper mix quantity of mango cheese ingredients up to the finished product. Just follow the steps with correct timing and I’m sure you can come up with a perfectly baked delicious mango cheesecake. Just make sure all the ingredients are in room temperature. INGREDIENTS: ➡️Crust 250g Lotus Biscoff biscuits, crushed 70g unsalted butter, melted ➡️Filling 600g cream cheese 3 pcs eggs 200g sour cream or full fat greek yogurt 200g white chocolate 150g sugar 380g mango pulp 15g cornstarch 1 tsp vanilla extract 1/4 tsp salt ➡️Toppings 300g mango pulp 9g cornstarch 70g water ➡️Other Cheesecake Recipes: Oreo cheesecake - Lotus biscoff cheesecake - Classic cheesecake - #mangocheesecake #cheesecake 👉ADD ME👈 FACEBOOK: INSTAGRAM:
