Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mango bar cheese cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
These mango cheesecake bars are baked with creamy coconut cheesecake and swirled with homemade mango curd. We have a video tutorial to show you how. These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour!
Mango bar cheese cake is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Mango bar cheese cake is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook mango bar cheese cake using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mango bar cheese cake:
- Make ready 200 g butternut snap cookies
- Prepare 100 g butter, melted,cooled
- Prepare MANGO FILLING:
- Get 3 medium mangoes
- Get 3 teaspoons gelatine powder
This mango cake is a close relative of our wildly popular strawberry cake. The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will. Cheesecakes are rich creamy cakes but this one tastes very lite because tartness of mango balances the richness of cream cheese.
Steps to make Mango bar cheese cake:
- Process cookies in a food processor until cookies are coarsely crushed. Add butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed fluted tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean.
- Place 60ml (1/4 cup) water into a small wide bowl and sprinkle the gelatine over. Set aside for 2 minutes to absorb and soften. Microwave gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to mango mixture. Process to combine. Transfer to a jug. With the tart tin sitting on a shelf in the fridge, pour the mango mixture into the tart shell, on the side without foil. Store in fridge for 1 hour or until set
- Remove from fridge and stand at room temperature for 5 minutes to soften crust slightly.
Also, instead of just throwing the cake in oven to bake, I baked this cake in water bath which bakes cheesecake layers super moist and creamy! Use a measuring up to press into the base and partially up the sides. And I had to make this cheese cake which had been on my mind ever since the mango season began before they completely vanished! There were a few requests from readers for a cheesecake with easily and locally available ingredients as cream cheese is not something that is widely available in India. Its very simple to bake cheesecakes than normal cakes.
So that is going to wrap it up for this special food mango bar cheese cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
