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Creamy baked cheesecake with fresh mango and no eggs

Eggless Baked Mango Cheesecake

Creamy baked cheesecake with fresh mango and no eggs
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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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

*I used one medium Alphonso mango and pureed the pulp in my blender. Alphonsos have a prominent mango flavour and I do recommend using this variety. If using another variety, the flavour could be milder, so you might need a little more pulp. I haven't tried canned pulp here but if that's what you have on hand, it's fine :)
*Working with room temperature ingredients is important to prevent cracks in the cheesecake. If your ingredients are cold, you will need to beat them for longer, incorporating too much air into the batter, resulting in cracks as the cheesecake bakes.
*If you'd prefer to use graham crackers instead of digestive biscuits, feel free.
*I used D'lecta cream cheese here which I usually find on Big Basket and at Nature's Basket. Other brands like Mooz or La Cremella are fine too.
*You can double the recipe for a 9 inch round cake, increasing the baking time as needed, I'd estimate about 20 minutes more.