therecipelab eggless chilli aamras cheesecake

Eggless Chilli Aamras Cheesecake

Written by on in Sweet

With the mango season in full flow, I couldn’t resist making a dessert with fresh mangoes. Made with aamras – a thick mango pulp that is a nationwide favourite commonly eaten with puris. I’ve recently been loving the chilli mango combination in savoury food and thought of experimenting with it as a topping for my cheesecake.

It’s creamy, sweet, tart with a subtle hint of spice. The aamras adds an interesting dimension to this cheesecake by providing an acidic tartness that cuts through the richness of the cheesecake. It’s the perfect dessert without being overly decadent.

If you make this Eggless Chilli Aamras Cheesecake or would like to try my other dessert recipes, click here. Do tag me on Instagram if you make his, enjoy!

Eggless Chilli Aamras Cheesecake

Eggless Chilli Aamras Cheesecake

Recipe by Aishwarya
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 200 gm digestive biscuits

  • 80 gm melted salted butter

  • 300 gm softened cream cheese

  • 1/4 cup + 2 tbsp powdered sugar

  • 3/4 cup fresh cream

  • 140 ml condensed milk

  • 1 tsp vanilla extract

  • 1/4 cup curd

  • 1 tbsp corn starch

  • 2-3 fresh red chillies

  • FOR THE MAKE AAMRAS

  • 3-4 mangoes

  • 1/4 cup water

Directions

  • Preheat your oven to 170°C. Line the bottom of your pan with parchment paper and wrap the bottom and sides of the pan twice with aluminium foil (two layers of foil). We will be baking it in a water bath to prevent it from cracking and also allowing it to cook evenly. with parchment paper and keep ready. Check Notes Below
  • To start with, blend the digestive biscuits in a food processor. To this, add the melted unsalted butter and sugar and mix well. It should resemble wet sand.
  • Spoon this mixture into the baking pan and press down gently into an even layer. Bake for 10 minutes and let it cool completely.
  • In a large bowl whisk the cream cheese and the sugar until light and combined. This should take a couple of minutes. Do not over whisk as the mixture will start to seperate.
  • Add in the condensed milk, vanilla extract, curd, fresh cream and sifted cornflour. The mixture should look light and well combined. Set aside.
  • Prepare the aamras by blending the mangoes along with water until smooth. Add a slit red chilli to the aamras and let it infuse, Remove while using the aamras.
  • Pour the mixture over the baked base and tap to remove any air pockets.
  • Spoon the aamras over the cheesecake mixture and swirl around using a toothpick to create patterns.
  • For baking cheesecake, we need to use a water bath baking method also known as bain-marie, for that, use aluminium foil and wrap it around the baking pan twice. Further, fill water in the baking tray and place the foil-wrapped cheesecake in it.
  • Place the baking pan in a larger flat pan/tray filled with an inch of hot boiling water (this is why we wrap the tin twice with aluminium foil so no water enters the springform tin.) Lower the temperature to 160°C and bake for 45 minutes. Do check the cheesecake halfway and top up the pan below with hot water if it has all evaporated. It is important for the cheesecake while baking to always have water in the pan below to prevent over-browning and cracking.
  • The cake should be cooked and have a slight jiggle. Let the cake cool in the pan of water for an hour before placing it in the fridge for at least 6 hours (preferably overnight). Remove from the tin after it has been in the fridge.
  • Top it off with sliced fresh red chillies and enjoy!therecipelab eggless chilli aamras cheesecake