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
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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

Method

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.