Mango Cheesecake

Yet another summer treat for the kids that is not too sweet still tasty to entice them into it. Mango cheesecake is a slice of yumminess made with greek yogurt, low fat cream cheese flavored with mango purée and baked. This was an inspiration that brings together a dessert from western (Shrikhand) and eastern part (Misti Doi)of India. This recipe has no egg, gelatin or agar-agar.

Ingredients

for base
marie wheat biscuits or any biscuits 8 – 10
butter 4 tbsp

for cheese mixture
lite cream cheese 4 oz
greek yogurt 1/2 – 3/4 cup **
condensed milk 4 tbsp or more
mango puree/pulp 5 tbsp

Method

for base
Melt the butter.
Powder the biscuits in a food processor and mix it with the melted butter.
In an oven 6 inch proof bowl spread the biscuit mixture.
Note: if you are using a spring-form pan

– cover the outside of the pan with aluminum foil, to avoid any leaking
– place a parchment paper (with diameter more than that of the base) on the base of the springform pan and then fix the springform wall belt, so that it is easy to slide it out of the base
– apply butter to the sides of the springform wall belt
Press uniformly and freeze for about 15 minutes.

for cheese mixture
Preheat the oven to 200 deg F.
Mix all the ingredients in the cheese mixture section, adjust the sweetness as per taste.
Whip up the mixture (can use a hand mixer or do it by hand) till smooth and pour over the base in the baking dish.
Place the baking dish in a oven proof tray and pour some hot water in the tray.
Bake for 40 mins till firm.
Remove from the oven and let cool completely.
Refrigerate for 6 hours before serving.
Slice and serve.

**Note: for hung greek yogurt -> put the greek yogurt in a muslin/cheese cloth and hang it to the tap in the kitchen to remove the water. Typically greek yogurt has very less water. I have baked with hung greek yogurt and the greek yogurt from the box.

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