Mango season calls for cooking storms of recipes from spicy to sweet. If you are a mango lover and have a sweet tooth too, then this mouthwatering recipe is for you! Chef Sneha Singhi Upadhyaya, Chef Stahl reimagining mango in a fresh, flavourful way with a mango shrikhand cheesecake recipe that is irresistible and a perfect treat for guests and family members.
Ingredients For Mango Shrikhand Cheesecake Recipe
For the Biscuit Base:
- 1 cup digestive biscuits, crushed
- 2 tablespoons melted butter
- 1 tablespoon chopped nuts (optional – almonds, cashews, or walnuts for a nutty touch)
For the Mango Shrikhand Filling:
- 1½ cups hung curd (well-drained for thick consistency)
- ½ cup sweetened condensed milk (adjust to taste)
- ¾ cup mango puree (fresh and ripe mangoes)
- A pinch of cardamom powder (optional, for aroma)
- 1 tablespoon cornflour or all-purpose flour (optional, helps with setting)
For the Topping:
- ½ cup fresh mangoes, chopped
- ¼ cup mango puree (for drizzling)
Mango Shrikhand Cheesecake Recipe
Roast and Set the Biscuit Base:
- Place your oven-safe frying pan on medium-low heat.
- Add crushed biscuits, melted butter, and chopped nuts directly into the pan.
- Stir and roast gently for 4–5 minutes until aromatic and lightly golden.
- Use a spatula or flat spoon to press the mixture evenly into the base of the pan.
- Turn off the heat and let it cool slightly for a minute.
Prepare the Mango Shrikhand Filling:
- In a mixing bowl, whisk the hung curd until smooth.
- Add condensed milk and mango puree. Mix until fully combined.
- Optional: Add cardamom powder and cornflour for extra flavor and firmness.
- Pour this mixture directly over the biscuit base in the same pan. Smooth the top gently.
Bake in the Same Pan:
- Preheat your oven to 150°C (302°F).
- Place the entire pan in the oven and bake for 25–30 minutes, or until the top is light golden and the edges are slightly set.
- The center may jiggle a little — that’s okay. It will set further while cooling.
Cool and Top:
- Let the cheesecake cool completely in the pan.
- Refrigerate for at least 3–4 hours, preferably overnight, for best texture.
- Once chilled, top with fresh mango chunks and a generous drizzle of mango puree.
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