Step-by-step guide to creating these mini mango cheesecakes that will leave everyone wanting more! This is the perfect dessert to ring in the end of summer season plus its eggless and comes together with very few easily available ingredients and its guaranteed to be delicious ☺️☺️ You can even make a whole cake!
Timestamps/Chapters:
0:00 - Intro
0:26 - Biscuit Base
1:00 - Cheesecake Filling
1:37 - Baking the cheesecake in a water bath
1:48 - Cooling the cheesecake
1:59 - Demold, serve and garnish
2:11 - Taste test!
2:27 - Thanks for watching!
Ingredients:
Base:
Digestive Biscuit - 1/4th Cup
Flour/ Maida - 1 Tbsp
Melted Butter - 1 Tbsp
Sugar - 1.5 Tsps
Pinch of Salt
Cheesecake filling:
Cream Cheese - 3/4th Cup / 170g
Sugar - 1 Tbsp/ 15g
Lime Juice - 1/2 Tbsp/ 8g
Condensed Milk - 1/4th Cup/ 65g
Hung Curd - 1/4th Cup/ 60g
Flour/ Maida - 2 Tsps/ 7g
Cornstarch - 1 Tsp/ 2.5g
Milk - 1 Tbsp/ 15g
Vanilla - 1/2 Tsp
Process :
* Start by crushing the digestive biscuits - either by hand or in a blender
* Add in the flour, sugar, a pinch of salt, melted butter & give it a mix
* Line the cupcake tin with cupcake liners & add in a spoonful of the biscuit mix in each cupcake cavity - press it down gently & evenly with the help of a spoon or a flat surface bowl
* Bake in a pre-heated 180C oven for 5 mins
* For the Cheesecake Batter - in a bowl, add room temperature cream cheese, hung curd, sugar & vanilla essence - mix it with an electric whisk or a regular whisk
* Add in the condensed milk, milk, cornstarch, flour & lime juice & whisk until well combined & smooth
* Transfer the batter evenly into the cupcake mould & smoothen the top with the back of a spoon
* Place the cupcake mould on a bigger tray with tall edges & fill it halfway with hot water - this is known as the ‘Water Bath’ - this prevents the cheesecake from cracking & gives it a smooth, even surface
* Bake the cheesecake cups in a pre-heated 150C for 22-25 mins
* Once baked, turn off the oven, slightly open the oven door & let the cheesecake cups sit in the turned off oven for 10 mins
* Once the cheesecake cups have cooled down, place them in the refrigerator for atleast 2-3 hours
* Garnish them with your favourite fruits & toppings
* I’ve topped up my mini cheesecake cups with mango syrup & freshly cubed alphonso mangoes
* Serve cold, Garnish & Enjoy 🥭🧁
Music: • ❄️ Aesthetic Lofi Pian...
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