The classic cheesecake is crafted with the refreshing popular Indian yogurt-based beverage called “lassi” to create a creamy delight. Enriched with the goodness of mangoes and flavoured with cardamom powder. Baked in a springform pan using the water bath process for even distribution of heat and preventing the cake from drying out. Cooled, refrigerated to set and tastes divine with its rich consistency, so a small slice goes a long way.
Mango known as the “king of fruits” has amazing health benefits. It lowers cholesterol, prevents cancer, alkalizes the body, clears skin and improves eye health. The fibre in the fruit aids in digestion while vitamin C and A boosts the immune system. Also, it has a low glycemic index so consuming in moderation will not spike up sugar levels. Excellent to fight heat stroke hence this fruit is readily available during the summer months.
Mango known as the “king of fruits” has amazing health benefits. It lowers cholesterol, prevents cancer, alkalizes the body, clears skin and improves eye health. The fibre in the fruit aids in digestion while vitamin C and A boosts the immune system. Also, it has a low glycemic index so consuming in moderation will not spike up sugar levels. Excellent to fight heat stroke hence this fruit is readily available during the summer months.
Mango Lassi Cheesecake
(Serves 10)
You will need a 9" springform pan
Crust
Ingredients:
1 cup honey Graham crumbs or finely ground cookies
(as desired)
1/4 cup unsalted butter (melted)
extra butter for greasing
Method:
Grease the bottom of a 9" springform pan with butter.
Secure the bottom of the pan with two large pieces of aluminum foil ensuring to cover all the way up along the sides and fold inside around the top edge. This will prevent water from seeping at the base into the seams of the springform pan.
In a bowl, mix the crumbs with the melted butter using a fork till well moistened. Press crumbs in the pan all over the bottom and along the sides. Use fingers or smooth bottom with the base of a measuring cup or glass. Refrigerate the pan and prepare the filling.
Filling
Ingredients:
500 gms full-fat cream cheese
1 cup mango puree from 2 mangoes
3/4 cup granulated white sugar
4 large eggs
500 ml full-fat sour cream
1 teaspoon vanilla extract
1 teaspoon cardamom powder
2 tablespoons all purpose flour or maida
Method:
Ensure that cream cheese, eggs and sour cream are at room temperature.
For the water bath, boil some water in a saucepan or kettle enough to cover halfway up the sides of the springform pan.
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by the flour, sour cream, mango puree, vanilla extract and cardamom powder. Do not overbeat and incorporate too much air or else the cake will rise and crack. Pour filling over the crust.
Carefully place the springform pan in a large roasting pan. Pour boiling water in the roasting pan covering halfway up the sides of the springform pan.
Bake in the oven for 1 hour 30 minutes till the cake is set all around with a slight jiggle in the centre. It will firm up on cooling. (Do not test cake with a toothpick.) Let the cake rest in the pan for some time. Remove the aluminum foil and cool the cake completely in the pan before refrigerating.
Cover the pan with a plastic wrap and refrigerate overnight or at least for 12 to 24 hours.
Run a knife along the sides of the pan to loosen cheesecake. Remove the outer rim of the pan. With a long palette knife, loosen the bottom crust on all sides
and then slide the cake onto a platter. (If you find it difficult to separate the crust, cutting a slice first makes it much easier or cake can be served with the base
of the pan.)
Dip a smooth knife in hot water, wipe dry with a paper towel and slice the cake.
Repeat the above process for each cut.
Serve cake with some chopped mango pieces.
Note:
(Serves 10)
You will need a 9" springform pan
Crust
Ingredients:
1 cup honey Graham crumbs or finely ground cookies
(as desired)
1/4 cup unsalted butter (melted)
extra butter for greasing
Method:
Grease the bottom of a 9" springform pan with butter.
Secure the bottom of the pan with two large pieces of aluminum foil ensuring to cover all the way up along the sides and fold inside around the top edge. This will prevent water from seeping at the base into the seams of the springform pan.
In a bowl, mix the crumbs with the melted butter using a fork till well moistened. Press crumbs in the pan all over the bottom and along the sides. Use fingers or smooth bottom with the base of a measuring cup or glass. Refrigerate the pan and prepare the filling.
Filling
Ingredients:
500 gms full-fat cream cheese
1 cup mango puree from 2 mangoes
3/4 cup granulated white sugar
4 large eggs
500 ml full-fat sour cream
1 teaspoon vanilla extract
1 teaspoon cardamom powder
2 tablespoons all purpose flour or maida
Method:
Ensure that cream cheese, eggs and sour cream are at room temperature.
For the water bath, boil some water in a saucepan or kettle enough to cover halfway up the sides of the springform pan.
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by the flour, sour cream, mango puree, vanilla extract and cardamom powder. Do not overbeat and incorporate too much air or else the cake will rise and crack. Pour filling over the crust.
Carefully place the springform pan in a large roasting pan. Pour boiling water in the roasting pan covering halfway up the sides of the springform pan.
Bake in the oven for 1 hour 30 minutes till the cake is set all around with a slight jiggle in the centre. It will firm up on cooling. (Do not test cake with a toothpick.) Let the cake rest in the pan for some time. Remove the aluminum foil and cool the cake completely in the pan before refrigerating.
Cover the pan with a plastic wrap and refrigerate overnight or at least for 12 to 24 hours.
Run a knife along the sides of the pan to loosen cheesecake. Remove the outer rim of the pan. With a long palette knife, loosen the bottom crust on all sides
and then slide the cake onto a platter. (If you find it difficult to separate the crust, cutting a slice first makes it much easier or cake can be served with the base
of the pan.)
Dip a smooth knife in hot water, wipe dry with a paper towel and slice the cake.
Repeat the above process for each cut.
Serve cake with some chopped mango pieces.
Note:
- Depending on the sweetness of the mangoes, increase or decrease sugar accordingly.
