Vibrant Indian Mango Lassi Cheesecake with Coconut Cream
A Tropical Fusion Dessert
A delightful fusion of creamy mango lassi and velvety cheesecake, topped with luscious coconut cream.
- 4 h 30 min
- 8
- Intermediate
Ingredients
For the Crust
For the Mango Lassi Cheesecake Filling
For the Coconut Cream Topping
For Garnishing
Preparation
Preparing the Crust
Preheat the oven
Preheat the oven to 350°F (175°C).
Combine ingredients
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press and bake crust
Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
Making the Cheesecake Filling
Beat the cream cheese
In a large bowl, beat softened cream cheese until smooth.
Add flavors
Add mango puree, Greek yogurt, sugar, and vanilla extract, blending well.
Incorporate eggs and cornstarch
Mix in eggs one at a time, followed by cornstarch. Pour over cooled crust.
Avoid overmixing the batter to prevent cracking. Use room temperature ingredients for smoother texture.
Cooking Process
Baking the Cheesecake
Bake in the preheated oven for 45–50 minutes until the center is set but slightly jiggly.
Cooling
Let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
Chilling
Refrigerate for at least 3 hours or overnight for best results.
Plating & Serving
Vibrant Indian Mango Lassi Cheesecake with Coconut Cream
Vibrant Indian Mango Lassi Cheesecake with Coconut Cream
Slice and Top
Slice the cheesecake into even pieces and top each slice with a dollop of coconut cream.