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Mango Lassi Cheesecake

Mango Lassi Cheesecake

Indulge in the creamy richness of a Mango Lassi Cheesecake. Perfectly spiced and easy to make, this dessert is a celebration of Indian flavors. Try it now!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 10 people
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g digestive biscuits or graham crackers
  • 75 g unsalted butter melted
  • 600 ml Kesar or Alphonso mango pulp
  • 550 g cream cheese at room temperature
  • 200 ml Greek yogurt
  • 2 tsp ground cardamom
  • 1 tsp vanilla paste or extract
  • a pinch saffron
  • 40 g white sugar
  • 55 g cornstarch
  • 150 ml Kesar or Alphonso mango pulp for gelée
  • 50 g white chocolate
  • 1 tbsp lemon juice
  • 1 tsp agar-agar powder
  • 1 tbsp water
  • finely chopped pistachios for decoration
  • dried rose petals for decoration

Equipment

  • Large bowl
  • Whisk
  • Spatula
  • 8-inch springform pan
  • Sifter

Method
 

  1. 1. Preheat your oven to 160°C (fan) or 180°C (conventional) and line an 8-inch springform pan with parchment paper.
  2. 2. Crush digestive biscuits or graham crackers into fine crumbs and mix with melted butter until resembling wet sand.
  3. 3. Press the crumb mixture firmly into the bottom of the pan and freeze for 30 minutes.
  4. 4. In a large bowl, combine mango pulp, cream cheese, Greek yogurt, cardamom, saffron, vanilla, and sugar, whisk until smooth.
  5. 5. Sift in cornstarch and whisk again to avoid lumps.
  6. 6. Remove the base from the freezer, wrap the pan with aluminum foil, and pour the cheesecake filling over the base.
  7. 7. Place the pan in a larger baking dish filled with boiling water up to halfway up the sides of the springform pan.
  8. 8. Bake for 90 minutes, then turn off the oven and let it cool gradually.
  9. 9. Cool the cheesecake in the water bath for an hour, then transfer to a wire rack and refrigerate for at least 4 hours or overnight.
  10. 10. Prepare the mango gelée by heating mango pulp with white chocolate and lemon juice in a saucepan.
  11. 11. Dissolve agar-agar in water, stir into the mango mixture, bring to a boil for 1 minute, and pour over the chilled cheesecake.
  12. 12. Return the cheesecake to the fridge for another hour to set.
  13. 13. Decorate with chopped pistachios and dried rose petals before serving.

Nutrition

Calories: 315kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 250IUVitamin C: 5mgCalcium: 80mgIron: 0.5mg

Notes

Use high-quality mango pulp for the best flavor. Saffron adds a luxurious touch; if you can't find it, you may skip it. The cheesecake can be made a day in advance for better flavor. Store in the refrigerator for up to 3 days, or freeze individual slices for later use. For a vegan option, substitute with vegan cream cheese and yogurt.
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