Mango Cheesecake (eggless)

I wanted to make an eggless cheesecake and was looking at lot of recipes for it. I just combined few recipes and decided to add mango puree to it. I used the Alphonso mango puree from the Indian store, I think that is the best mango puree that you can use. Alphonso mangoes have a rich sweet taste. If you have tasted it you will agree that they the best mangoes in the world. I wanted to get that taste in my cheesecake.

I was not sure whether I would get that result in my cake because sometimes baking subdues the taste, especially with added fruits. But the result was amazing and I would say that it has become my favorite dessert. It is the best thing that I ever had as a dessert. The melting creaminess with mango flavor makes you forget the world, when your mouth is full of it. Just savor the sweet mango moment, I bet it will be a pampering moment for you, a spa for your taste-buds.

Ingredients:

Crust-

• 1-1/2 cup crackers (graham, oreos or any regular/ chocolate cracker on the sweeter side) crushed
• 6 tbsp melted butter

Filling-

• 4 8oz cream cheese packs
• 1 cup sour cream
• 2 cups mango puree
• 3/4  cup sugar (add more sugar a tbsp at a time if you like it sweeter)
• 1/4 cup egg replacer 
• 3 tbsp cake flour

Mango Glaze-

• 1-1/2 cup mango puree
• 2 tbsp agar agar powder or gelatin
• 2-3 tsp sugar

Directions:

Crust-

• Preheat oven to 350 degree F.
• Mix the crushed crackers and melted butter.
• Spread the mixture on the base of a springform pan.
• Press it firmly using a spoon or your hands.
• Bake it for ten minutes and let it cool completely.

Filling-

• Remove cream cheese and sour cream out of the fridge for an hour before you start mixing ingredients for your cheesecake, so that they are at room temperature.
• Cream together cream cheese and sour cream.
• Add mango puree and sugar, and mix well so that everything is well blended.
• In a separate large bowl mix together egg replacer and cake flour and add the liquid mixture a cup at a time and mix really well so that there are no lumps.
• Mix the batter really well and pour it over the crust in the springform pan.
• Bake at 350 degree F for 1 hour 15 minutes.
• Just turn the knob of the oven to off and leave the door ajar with the cheesecake still inside.
• Let the cheesecake cool in the oven completely and then transfer it to the refrigerator for another 24 hours.

Glaze-

• Mix agar agar powder and mango puree really well so that there are no lumps.
• Heat the mixture for 5 minutes in a microwave or stove top stirring well.
• Add sugar, mix well and pour it over the completely cooled cheesecake and put it back in the refrigerator.

Enjoying-

• After 24 hours remove the cake from fridge.
• Loosen the edges with a knife and remove the sides of the springform pan. You can serve it in the pan itself or transfer it to another serving platter.
• Enjoy your cheesecake.