How to make Mango Cheesecake Recipe - A cheesecake with the rich flavour of mango

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mango pulp ( मैंगो पल्प ) , Paneer (cottage cheese) ( पनीर )

Cuisine : Fusion

Course : Desserts

Mango Cheesecake

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Mango Cheesecake checkout Mango Mazaa , Singaporean Mango Jelly , Mango Cream , Mango Bhapa Doi . You can also find more Desserts recipes like Pineapple Upside Down Cake, Brown Rice Payasam, Self Saucing Chocolate Pudding, Double Decker Modak. Or try out these recipes from Fusion Cuisine like Choco Ragi Cake, Chocolate Fruit Cups, Jain Frankie, Scrambled Egg Burritos.

Mango Cheesecake Recipe Card

Mango Cheesecake

Prep Time : 11-15 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : High

Ingredients for Mango Cheesecake

  • Mango pulp 2 cups

  • Paneer (cottage cheese) 2 cups

  • Crust ½ centimeter cubes

  • Digestive biscuits 8-10 tablespoons

  • Butter 2 tablespoons

  • For Filling

  • Skimmed milk 1 cup

  • Condensed milk 1/2 cup

  • Cornflour/ corn starch 1 tablespoon

  • Carrageenan (vegetarian gelatin) 1 tablespoon

  • Skimmed milk yogurt 1 1/2 cups

  • Mango essence 1 teaspoon

  • Sugar powdered 1/2 cup

  • For Topping

  • Mango jelly 1 tablespoon

  • Mango sliced 1


Step 1

Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper.

Step 2

Press the mixture lightly and place it in the refrigerator to set. Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside.

Step 3

Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. Take hung yogurt in a bowl. Add paneer and mix with a whisk.

Step 4

Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again.

Step 5

Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake.

Step 6

Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.