How to make Mango Cheesecake With Oats - Cheesecake with goodness of yogurt and oats

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ripe mangoes (पके हुए आम), Rolled (porridge) oats (रोल्ड पौरिज ओट्स )

Cuisine : Fusion

Course : Desserts

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Mango Cheesecake With Oats Recipe Card

Mango Cheesecake With Oats

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.  

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango Cheesecake With Oats Recipe

  • Ripe mangoes 3

  • Rolled (porridge) oats 100 grams

  • Chenna 200 grams

  • Thick yogurt 200 grams

  • Sugar 5 tablespoons

  • Butter 50 grams

  • Honey 50 grams

  • Lemon rind thin strips 1/2 teaspoon

  • mango juice 50 millilitres

  • Gelatin 20 grams


Step 1

Preheat oven to 200°C. Peel the mangoes. Cut off slices from either side of the seed. Chop half of them into small cubes and roughly chop the rest. Put the roughly chopped mango into a mixer jar. Add half the chenna and grind till smooth. Transfer into a bowl. Put the remaining chenna in the mixer jar, add half the yogurt and grind till smooth. Transfer into the same bowl.

Step 2

Grind the remaining yogurt with 4 tbsps sugar till smooth and add to the bowl. Mix everything well. Take oats in a bowl, add butter, 1 tbsp sugar and mix with hand. Add honey and mix again. Put this mixture into a spring form tin and press lightly and evenly. Bake in the preheated oven for 12-15 minutes. Add lemon rind to the mango-chenna mixture and mix well. Add mango cubes and mix. Heat mango juice in a small non stick pan, add some of it to the gelatine and stir till well blended.

Step 3

Add the remaining juice and mix well. Cool and add to the mango-chenna mixture and mix well. Take the spring form tin out of the oven and let it cool down to room temperature. Pour the mango-chenna mixture into the spring form tin over the oats base and keep it in the refrigerator until completely set. Demould, cut into wedges and serve.