Mango Cheesecake

Prep Time: 15min  

Refrigeration Time: Overnight

Cook Time: 15min

Bake Time: 40min

Total Time: 1hr 10min + Overnight

Yield: 6 Servings

Ingredients

Mango Cheesecake

1/4 Cup Mango Puree

1 Cup Cream Cheese
1/4 Cup Sugar
2 Tspn All Purpose Flour
1 Large Egg

8-10 Digestive Biscuits

1 Tblspn Butter, softened

Mango Glaze

1/2 Cup Mango Puree

2 Tblspn Sugar

1 Tblspn Lemon Extract

1/4 Cup Water

Directions

• Line a 5-inch cake pan with butter paper.

• To a blender jar; add digestive biscuits, butter & blend into a coarse mixture. 

• Press onto the bottom of a cake pan & refrigerate for 20 minutes. 

• In a mixie jar add cream cheese, sugar, all purpose flour, mango puree & pulse it for 3-4 times or blend until sugar melts completely.

• Now add egg & pulse until everything combines but do not over mix the batter.

• Meanwhile, preheat the oven at 350F(176.6C).
• Pour prepared cream cheese filling over crust (after 20 minutes remove the crust from refrigerator & add the filling).

• Bake for 40 minutes or until center is almost set. Remove the pan from oven, let it cool at room temperature.

• For mango glaze add all the ingredients to a sauce pan & bring it to a boil on a medium-high flame by stirring occasionally. 

• Once it comes to a boil, turn flame to low & cook for 6-10 minutes or until mixture starts to thicken. 

• Turn off the flame & keep aside. Allow it to cool at room temperature. 

• Carefully remove the cheesecake by holding butter paper & spread the mango glaze over the cheesecake. 

• Refrigerate overnight.
• Slice the mango cheesecake with a clean knife & serve.

Note: 

• Stays fresh for 3-5 days when refrigerated.
• While baking if the top layer of cheese cake is changing its colour to golden brown then cover with a silver foil & continue to bake.