After finally figuring out a classic baked cheesecake without eggs, I’m so excited to tell you that a mango version of that is absolutely unbelievable! This one with eggs has been a reader favourite for years now and I always assumed that with all that fresh mango pulp, it won’t set up without eggs but it does! It’s so wonderfully creamy and refreshing and light, not to mention that after the number of requests for an eggless mango cheesecake, it’s making me really happy to finally share one here 🙂
It actually didn’t take much tinkering at all to make this recipe happen. I added some fresh mango pulp to my basic eggless cheesecake batter, added a bit more cornflour to make sure it sets and that’s really it. Surprisingly, it baked faster and more evenly than the plain one, I wish I knew why! The surface didn’t brown like the plain one either, and the texture is creamy, but not soft, just like I’d hoped.
There’s plenty of wonderful mango flavour in the cheesecake but I do recommend topping it off with fresh sliced or chopped mango for additional prettiness and yumminess! The batter comes together really quickly but an overnight chill is a looooong wait, but absolutely crucial and worth it.
I baked this cheesecake in a loaf pan as a small-batch recipe, perfect for this new lockdown we’re in right now. I hope you try this soon because mangoes aren’t around forever!
Eggless Baked Mango Cheesecake
Ingredients
- 100 gms digestive biscuits (I used Marie biscuits here because that's what I had, but digestive is my go-to, they hold together better)
- 1 to 2 tbsps melted butter, salted or unsalted
- 300 gms cream cheese, at room temp (see notes)
- 1/4 cup thick yoghurt, curd or sour cream at room temp (60 ml)
- 1/4 cup cream, at room temp (60 ml) (whipping cream recommended, but regular cream is ok)
- 1/2 cup pureed mango pulp (125 ml, see notes)
- 1/2 tsp vanilla extract
- 1/3 cup caster sugar (65 gms)
- 1 and 1/2 tbsps cornflour or cornstarch
- Fresh sliced or chopped mango to decorate
Instructions
- Line a 9x5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal. Set aside.
- In a blender, blitz the biscuits until finely crumbed and sandy. Transfer to a mixing bowl and stir in the butter. The mixture should clump together when pressed between your fingers and the crumbs should all be moistened. I needed about 1 and a half tablespoons of butter, you may need more depending on the biscuits. Press this mixture into the base of the prepared tin, pressing it down firmly and evenly. Place the tin in the fridge until the base is firm, while you get the batter ready.
- Preheat the oven to 160 C.
- To make the filling, combine the cream cheese, yoghurt and cream in a bowl. Beat with a hand mixer on low speed for about 10 seconds, until smooth and creamy.
- Add the vanilla and sugar and beat briefly to combine. The sugar will loosen up the mixture considerably. Now add the mango pulp and beat on low speed until incorporated and the batter is a pastel yellow.
- Finally, sprinkle the cornflour into the bowl and beat for just a few seconds to incorporate it, or stir using a spatula. At this stage, you can add a couple more tablespoons of sugar if the batter tastes under-sweetened. The batter is pourable but not runny. Pour over the chilled biscuit base and smoothen the top.
- Bake the cheesecake for 40 to 45 minutes until the top is set but slightly wobbly and puffy, with the edges lightly browned. Unlike the plain version I've made earlier, this mango cheesecake baked faster and looked more firm after baking so go by the appearance and start checking for doneness at 35 minutes, as with any cheesecake, timing can vary a bit depending on the oven.
- Let the cheesecake cool in the oven for ten minutes, then at room temperature for about 2 hours. Refrigerate the cheesecake overnight and the next day, use the paper overhang to lift it out and slice into triangles or squares if you prefer. Serve with fresh chopped or diced mango on top! Store in the fridge in an airtight tin for 4 to 5 days and in the freezer for a month. The fresh mango should be added just before you eat. Happy baking!
Notes
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Is a water-bath needed for baking the cake?
No, it’s not necessary
Hi dear,
I’ve made many baked cheesecakes earlier, now I want to try your recipe.
Can I skip cornflour? Bcoz I get a hard-hitting after taste of cornflour? Pls help.
Thanks in advance
I wouldn’t recommend skipping the corn flour here since it helps the cheesecake thicken in the absence of eggs. Mango softens the cheesecake further so it needs a setting agent.
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Hi did you use the red treta packet of Amul cream?
Yes that’s the whipping cream which is recommend as written in the recipe but regular cream is ok too
Thank you
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Hi..the recipe looks fab. Do you suggest lining the pan with butter paper? What about the sides? I am planning to use a spring form pan. Gonna make a cheesecake for the first time. Your help would be appreciated! Thanks
Hi, if you’re using a springform pan you don’t really need to line it with paper because it’s easy to remove the sides and slice it, but you can if you prefer.
Hey. Thanks a lot. I tried the recipe. It turned out fab. Looking forward to trying more from your blog 😊
That’s great !
Made this with canned mango puree, graham crackers and a generous teaspoon of cardamom powder. It was delicious! I got 8 small slices out of it. Perfect for a scaled down dessert. I didn’t have fresh mangoes on hand, so simmered together more mango pulp, frozen mango chunks and some cornstarch for a nice topping.
Cardamom sounds yum! I’m glad this worked with canned pulp too 🙂
Hey did you bake it in a water bath?
No, I would have specified if I had, it’s fine to do this without a water bath
Which cream did you use? Is it fresh cream or heavy cream…also which brand sells heavy cream in India?
You can use either, I prefer whipping cream here and I usually use Amul. We don’t get cream labelled as ‘heavy’ in India, so I use whipping cream if a recipe specifically asks for heavy cream.
Thanks! Will definitely try it:)