Every year I make at least one No-bake Mango Cheesecake for us in the Mango season. But this year, I wanted to try a Baked Mango Cheesecake. As lockdown is going on, I didn’t find Cream Cheese anywhere online-offline, I tried several sources but all in vain. So, I baked this cake with a Cream Cheese substitute that I made with Paneer and Hung curd, and this substitute formula works great if you don’t have Cream Cheese at home. It wouldn’t taste exactly like cream cheese, but the texture is very close. Paneer has more water content in it, so I baked this cake for a little longer time than a regular Eggless Baked Cheesecake. The cake turned out lovely and reminded me more of Mango Sondesh that I tasted in Kolkata many years ago. You can make this Cake with Cream Cheese as well (read note). I hope you’d love to try this recipe with seasonal Mangoes, and if you do, share your experience with me. 🙂
Eggless Baked Mango Cheesecake
A decadent, dream-like Baked Mango Cheesecake made with sweet, ripe Mangoes. Seasonal dessert cannot be made better than this.
Ingredients
For the base
- 5- Digestive biscuits
- 1 tbsp- Melted butter
For the filling
- 300g- Fresh cottage cheese/Paneer
- ½ cup- Hung curd
- 270g- Puree of 2 ripe mangoes
- 1 cup/380g- Condensed Milk (I used Nestle Milkmaid)
Instructions
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Before I start all the ingredients were at room temperature.
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Wrap the outer surface of a 7” loose-bottomed cake pan with aluminium foil, this wrapping will prevent leaking of the mixture at the time of baking.
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For the base grind digestive biscuits and butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base of the springform/loose-bottomed cake tin. Keep the cake tin in the refrigerator for 20 minutes. Start making the cheesecake filling in-between.
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In a bowl mash the paneer with a masher, or use your fingers to crush it roughly. Transfer the mashed paneer to a food processor and blend until smooth, remove and keep aside.
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In a bowl add blended paneer and hung curd mix well and keep aside. This is your cream cheese substitute (read note).
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Preheat the oven to 150 degrees C. In a bowl add paneer+hung curd mixture, condensed milk, and mango puree. Whisk well, if you’ve got an electronic hand mixer, use it for the best result. Make the cheesecake batter smooth and lump-free. Transfer the batter to the cake pan. Smooth out the top with a spatula.
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Prepare a larger pan (read note) with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan.
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Bake for 110 minutes or until the top of the cheesecake turns golden brown and the edges shrink a bit from the sides of the cake pan (read note). After 90 minutes of baking time cover the cake pan loosely from the top with a piece of aluminium foil and bake further, it will prevent the cake top from over-browning. At the time of baking, the cake will rise to some extent, and it will come down to a flat top later, which is normal.
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Switch off the oven, and leave the cake pan inside for 1 hour with the oven door slightly opened.
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Take out the cake pan from the water bath, don’t unwrap the foil from the outside of the pan now.
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Transfer the cake tin onto a cooling rack, and let it be cooled completely at room temperature.
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Shift in the fridge for a minimum of 4 hours or you can chill it overnight. Unmould before serving (read note).
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Slice and serve cold, enjoy!
Recipe Notes
- If you’re making this cake with store-bought cream cheese, don’t use hung curd, use ½ cup of thick yogurt instead.
- For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top.
- Baking time may vary for different ovens, for the doneness keep checking for the browning on top, and shrinking of the edges of the Cheesecake after the first 90 minutes.
- Before serving you can decorate the Cheesecake top with fruit preserve, white chocolate ganache, whipped cream, fresh fruits, caramel sauce, etc. Do whatever you prefer, I served mine topped with some fresh mango cubes.
Hey I have tried ur cake it awesome and super creamy. I use store bought cream cheese. And hung curd and baked it for 45mins. Sorry forgot to mention I had made half quantity. One problem is it’s very soft. It won’t look like baked. Texture is different. Not like ur classic baked cheese cake. And batter is too liquidy. Is it the reason for that
Hi Kinal,
Thank you for sharing your experience with me. As I always mention every oven works in a bit different way, that might be a reason here. Or else, there might be other reasons, did you use condensed milk?