Mango Cheesecake Without Cheese & Eggs

Name: Mango Cheesecake Without Cheese & Eggs
Total time: 180 min
Ingredients: 240 g Biscuit; Butter, melted; 2 ¼ cups Yoghurt; 1 ½ cups Condensed milk; ¾ cups Cream; 9 tbsp / ⅓ cup Milk; 23 gms/3 tbsp Cornstarch; 2 nos Mango; Mint

By Kunal Kapur · 180 min

Ingredients

Biscuit240 g
Butter · melted
Yoghurt2 ¼ cups
Condensed milk1 ½ cups
Cream¾ cups
Milk9 tbsp / ⅓ cup
Cornstarch23 gms/3 tbsp
Mango2 nos
Mint

Instructions

Crush the digestive biscuits to fine crumbs, mix with the melted butter, press into the base of the tin and set aside.
Whisk the hung curd, condensed milk and unsweetened dairy cream until smooth, then spoon the filling over the base.
Mix the warm milk with the cornstarch to make a slurry and stir it into the filling.
Bake at 170°C for 35 minutes.
Let the cheesecake cool, then unmould it.
Slice the large mangoes and arrange them on top with the mint sprigs.

Summarized from Kunal Kapur's video. Watch it for the details.

Watch the recipe video

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Milk Cream Yoghurt Mango Condensed milk Biscuit

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