Eggless Mango Cheese Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F and grease a springform pan.
• STEP 2.In a mixing bowl, combine the crushed biscuits and melted butter for the crust.
• STEP 3.Press the mixture into the bottom of the greased pan to form the crust.
• STEP 4.In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
• STEP 5.Pour the cream cheese mixture over the crust and spread it evenly.
• STEP 6.Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
• STEP 7.Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
• STEP 8.Before serving, top the chilled cheesecake with mango slices or puree. Enjoy!

Cooking Tips

• Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
• You can add a tablespoon of lemon juice to the cream cheese mixture for a tangier flavor.
• For a decorative touch, pipe whipped cream around the edges of the cheesecake before adding the mango topping.

Storage and Serving

• Store the cheesecake in the refrigerator in a covered container for up to 5 days.
• Serve the cheesecake chilled and garnish with fresh mint leaves for an elegant presentation.