Thotapuri Mango Cheese Cake
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Ingredients
| Ingredients | Quantity |
|---|
| For the crust | |
|---|
| Ginger biscuits | 170g |
| Butter | 5tbsp |
| For the cheesecake | |
|---|
| Cream cheese (room temperature) | 900g |
| Sugar | 1 cup |
| Corn flour (optional) | 1 tbsp |
| salt | A pinch |
| Greek yogurt or hung curd | ½ cup |
| Vanilla extract | 1 tsp |
| Large free range eggs | 3 |
| Large free range egg yolk | 1 |
| Pulp of mangoes | 2 |
| For the topping | |
|---|
| Mangoes | 3 to 4 |
Servings
| Serving | 8-10 |
|---|
| Preparation Time | 20 Mins |
|---|
| Cooking Time | 60 Mins |
|---|
| Idle Time | 10 hrs |
|---|
Method
- Grease a springform pan (10”). Now put the pan on two diagonally placed strips of aluminum foil and cover it on all sides. This is to stop water from entering the pan while baking it.
- Preheat the oven to 350F/ 180C. Blitz the ginger biscuits in a mixer.Mix in melted butter until it clumps together.
- Spread the mixture on the bottom of the pan, use the bottom of a steel bowl to even it out.
- Bake for eight minutes until the crust starts to brown. Let it cool.
- Once you cool the cheesecake, freeze for atleast five hours. Top the cheesecake with aamras before you serve.
- For the cheesecake filling, Using a hand-held mixer, whisk the cream cheese, sugar, corn flour and salt until the mixture is smooth and creamy. Make sure all the cream cheese lumps have evened out.
- Add the yoghurt and vanilla and beat again. Beat in the eggs one at a time. Give a last stir with a spatula. Mix in the mango pulp. Pour it on top of the biscuit layer.
- Cream cheese, vanilla, hung curd, eggs, mangoes and a pinch of salt make for a fine aamras cheesecake. You know the cheesecake is done when it’s slightly puffed and set and a little bit wobbly in the centre.
- Cheesecakes have to be baked in a water bath. So place your pan into a larger baking dish.
- Boil water and pour into the baking dish, making sure no water falls into the cheesecake. Fill an inch of the pan with the water.
- Bake at 350F/180C for an hour. You know the cheesecake is done when it’s slightly puffed and set and a little bit wobbly in the centre.
- If you see cracks forming, then stop immediately. Switch off the oven and leave the door open a crack. Cool for about an hour.
- Now bring the cheesecake out and remove the foil. Run a knife around the cake’s edge to make sure it doesn’t stick to the sides of the pan.
- Cool completely and then freeze for at least five hours.
- Cheesecake topping, Peel the mangoes and blitz them to a fine pureé. Top the cheesecake with the aamras and serve immediately.
Recipe Tips
- There's nothing like too much mango when you're baking an aamras cheesecake.
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