Mango Cheesecake ( Eggless Dessert)
by Tarla Dalal
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A soft vanilla sponge cake with a topping of creamy mango cheesecake, garnished with finely sliced mango.
- Slice the sponge cake into two horizontally. Use only one layer of the sponge.
- Use the other layer for the variation.
- Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender. .
- Whip the cream till soft peaks form and mix gently with the mango mixture.
- Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin.
- Sprinkle the soaking syrup over the sponge.
- Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
- Serve chilled garnished with mango slices.
- Hang curds in a muslin cloth for 10 -15 minutes to get thick curds.
- For a larger crowd, use the other slice of sponge cake and make another cheesecake.
- Variation : MANGO ICE-CREAM GATEAU :
- With the remaining layer of sponge, make a mango ice-cream gateau by first soaking the sponge with the soaking syrup.
- And then topping with scoops of vanilla ice-cream and finely chopped pieces of mango.
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