No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries. Most Satisfying Chocolate Cake Decorating Tutorials Top your chocolate ganache cheesecake with raspberries for a gorgeous treat. No bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate.
Cream cheese - Use full fat cream cheese.
White chocolate - Don't skip this as it's what give the sweetness to your cheesecake, and it also helps setting it.
Chilling - Chill your cheesecake in the fridge, at the coldest part.
You can have No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries using 8 ingredients and 19 steps. Here is how you achieve that.
Ingredients of No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries
- It's 1 Can/300 ml of Condensed milk (sweetened).
- It's 1.5 Cups of Greek yogurt (5% milk fat) OR Hung Curd.
- You need 1/2 Cup/125 ml of Mango Pulp (canned).
- You need of ——————————.
- It's of For the Chocolate Ganache:.
- It's 100 Ml of Whipping Cream.
- Prepare 75 Grams of Nutella.
- It's 50 Grams of Semi Sweet Chocolate Chips.
Creamy mango cheesecake, freshly whipped cream and topped with fresh mangoes, what's not to love? · This no bake Mango & White Chocolate Cheesecake is perfect for any occasion and really easy Mango Cheesecake - Eggless, No Bake - American, Cheese, Christmas Recipes, Desserts. Take your cheesecake out of the fridge and remove the sides. Beat the cream cheese until smooth then gently fold in the melted white chocolate and the whipped cream until blended. Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and Leave the cake on the bottom of the springform pan for serving.
No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries instructions
- (A) To make the Cake:.
- Combine the Condensed Milk, Greek Yogurt and Mango Pulp in a medium bowl. Whisk well with the help of a balloon whisk..
- Pour the mixture into in a greased 7 inches nonstick Springform Cake Pan with a removable bottom..
- Cover tightly with aluminum foil. *This is very important. If you do not cover it, water will seep-in the cake altering the taste & texture..
- Note: You may wrap the pan with foil as well so that the batter doesn’t leak..
- Add water into the Instant Pot/Pressure Cooker/Regular Pot/Steamer, whatever you are using..
- Place a trivet/wire rack in the bottom..
- Place the Springform Cake Pan, on top of the trivet/wire rack..
- Secure the lid. Steam for 30 minutes on high. Release the pressure after 20 minutes..
- Take out the cheesecake gently. Let it cool down completely..
- Chill in the refrigerator for 5-6 hours..
- (B) To make the Chocolate Ganache:.
- Place the Nutella & the Chocolate Chips in a medium bowl. Heat the cream until bubbly..
- Pour it immediately on top of the Nutella & the Chocolate Chips. Let it sit for about 5 minutes. Mix gently. Our Ganache is ready for icing..
- Using a tablespoon, smear the Ganache on top of the cake in a circular motion with some extra on the edges to drip slightly..
- Decorate with Strawberries & Chocolate Wafer Rolls..
- Enjoy!.
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Drizzle the ganache over the top of the cheesecake. mango cheesecake recipe with step by step photos. this is a delicious no bake vegetarian mango cheese cake recipe made without eggs and gelatin. one of the favorite mango desserts at home and no wonder i end up making this delicious mango cheesecake. Layers of cream cheese and mango jelly are poured over a Marie Biscuit crust and chilled completely to form this no-bake mango cheesecake. Cover with plastic wrap and freeze until. This is a cheesecake which is just about sweet. Slowly add the mango mixture into the yogurt and cheese mixture and beat well with a wire whisk until well blended.