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Before you jump to Eggless Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active participation. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going a lot more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living just isn’t that tough. A lot of it is merely using common sense.
We hope you got insight from reading it, now let’s go back to eggless mango cheesecake recipe. To make eggless mango cheesecake you only need 17 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Eggless Mango Cheesecake:
- Use For base:
- You need 160 gm graham or digestive biscuits
- Get 75 gm butter
- Provide 2 tbsp powdered sugar
- Provide For filling
- Prepare 650 gm cream cheese (I have used homemade cream cheese)
- Provide 100 gm powdered sugar
- Prepare 3/4 cup fresh mango pulp approx 3 medium size mango
- Prepare 1/4 + 1 tbsp cornflour
- Prepare 100 gm sour cream
- Get 1 tbsp vanilla essence +1tsp mango essence
- Take 400 gm or 1 tin condensed milk
- Prepare For ganache
- Use 100 gm mango pulp
- Get 150 gm white chocolate or chips
- Use 2 tbsp whipping cream
- Use as required Whipped cream fr icing
Steps to make Eggless Mango Cheesecake:
- In a mixie jar add the biscuits and grind them into pow.Take out the mixture into bowl,add butter and sugar mix it well.
- In a springform baking dish arrange the biscuits crumb flatten it with some flat bottom katori.Bake fr 8 min on 180 degree.
- In another bowl take cream cheese,sugar and beat it till light and fluffy.Make the pulp of the mango and add the cornflour to it.Mix it nicely so no lump formed.
- Beat the cream cheese with sugar fr good 4-5 min gradually add the mango pulp again mix fr 4-5 min.Keep scraping after every beat.add the sour cream,essence and fold.
- When the cream cheese and pulp incorporated we’ll add the condensed milk slowly and keep mixing the filling.
- Line the springform dish with parchment sheet from side creating a hollow cavity pour in the filling and bake fr 40 min on 180 degree,slowly reducing the heat to 160 degree bake for 20 min and lastly 140 degree for 20 min.Let it rest inside the OTG fr 1 hr.Bake on a hot water bath.
- After 1 hr of rest completely cool down the cheesecake cover with cling film refrigerate fr 6 hrs.
- Boil the mango pulp fr ganache but it shdn’t stick or burn frm the bottom.melt the white chocolate add the mango pulp and give a good stir.make sure it gets melted fully add the whipping cream and again mix it well.Let it cool down completely.With a help of spatula spread the ganache evenly.Decorate with whipped cream or serve without decoration.
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