Indian style cheesecake | eggless baked cheesecake | vegetarian paneer curd cheesecake | quick and easy cheesecake |

Name: Indian style cheesecake | eggless baked cheesecake | vegetarian paneer curd cheesecake | quick and easy cheesecake |
Prep time: 10 min
Total time: 2504 h 10 min
Ingredients: 1 1/4 cups crumbled vanilla sponge cake , readily available; 2 tbsp sugar syrup , refer handy tip; 1 recipe basic cheesecake; 1/2 cup mango pulp , readily available; 1/2 cup beaten whipped cream; 2 cups mango slices

www.tarladalal.com

Your recipes

Prep Time: 10

Total: 150250

Servings: 1

Cost: $14.86 /serving

Author : Tarla Dalal

Indian style cheesecake | eggless baked cheesecake | vegetarian paneer curd cheesecake | quick and easy cheesecake |

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/4 cups crumbled vanilla sponge cake, readily available2 tbsp sugar syrup, refer handy tip1 recipe basic cheesecake1/2 cup mango pulp, readily available1/2 cup beaten whipped cream2 cups mango slices

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

For the baseSpread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.Soak the sponge cake layer with the soaking syrup. Keep aside.

Step 2

How to proceedCombine the basic cheesecake mixture and mango pulp in a bowl and mix well.Add the beaten whipped cream and fold gently.Pour this mixture over the sponge cake base and spread it evenly using a palate knife.Refrigerate for 4 hours or till the cheesecake sets.Demould the cheesecake and place the mango slices all over the cheesecake overlapping each other.Cut into 6 equal wedges and serve chilled.

Step 3

Handy tip:To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.