Recipe #24 Baked Mango Cheesecake

 Cooking Time- 50 to 60 minutes

Preparation Time- 15 to 20 minutes

Ingredients

·      125 gms digestive biscuits (crushed)

·      50 gms of unsalted butter (melted- room temperature)

·      80 gms Castor sugar (Powdered Sugar)

·      250 gms Cream Cheese (Room Temperature- I use Philadelphia Cream Cheese)

·      ½ cup mango pulp (1 alphonso mango)

·      ½ cup diced 1-centimeter cubes mango (1 alphonso mango)

Method

-Preheat the oven at 180 deg c. Take the crushed biscuits in a bowl, add melted butter and mix it with a spoon.

-Take a spring bottom tin and grease the pan with butter. Add the biscuit mixture to the pan and press it gently and evenly with the back of a spoon. Keep the tin in the refrigerator until the cheesecake batter is ready to be poured

Break all the 3 eggs in a bowl, using an electric beater beat the eggs and gradually one spoon at a time add sugar. Beat the mixture until its fluffy and lemony in colour

-Take cream cheese in another bowl, add he mango pulp and mix it with electric beater until well incorporated

-Add eggs to the cream cheese mix and fold (cut and fold method) until well incorporated

-Now take diced mango pieces and mix it with the cream cheese mixture.

-Pour the mixture in the biscuit tin till now kept in the fridge and bake it for 40 mins or until its set. To check whether it’s cooked, insert a toothpick in the centre of the baked cheesecake

- Refrigerate the cooked cheesecake for 1 hour before removing it from the tin.

-Using a hot knife, loosen the edges of the cake and demould it and decorate it with either mango jelly or with mango pieces

Happy Baking!