New Update
| Main ingredients | Italian lady finers (savoiardi), Mango juice, Cream cheese, Hung yogurt, Mango pulp, Condensed milk, Powdered sugar, Veg gelatin, Whipped cream, Veg mango jelly |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 7-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Italian lady fingers (savoiardi) as required
- Mango juice for dipping
- ¾ cup cream cheese
- ¾ cup hung yogurt
- 1½ cups mango pulp
- ¼ cup condensed milk
- ¼ cup powdered sugar
- 3 tablespoons melted veg gelatin
- 1 cup whipped cream + for piping
- 90 grams veg mango jelly mix
Method
- Dip savoiardi lady fingers in mango juice and line them along the edges and the bottom of a 7 inch loose bottom cake tin.
- Take cream cheese in a large bowl, add hung yogurt and mix till smooth and well combined. Add mango pulp and condensed milk and mix well.
- Add powdered sugar and mix well. Add veg gelatin and mix till well combined.
- Add whipped cream and gently fold in till well combined. Transfer the mixture into the prepared cake tin and spread it evenly. Tap the tin a few times to remove any air bubbles if any. Refrigerate this for 3-4 hours or till set.
- Take veg mango jelly mix in a bowl. Add 1 cup cooled boiled water and mix till the jelly mix is melted completely.
- Pour this jelly mixture over the set cheesecake and place it back in the refrigerator for 2-3 hours or till set.
- Heat the sides of the cake tin with a blow torch, gently de-mould the cake and place it on a serving plate. Pipe out whipped cream rosettes along edge of the cheesecake. Cut into wedges and serve.
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