Mango Lassi Cheesecake Recipe

Graham cracker crumbs: Crushed graham crackers used as the base for the cheesecake crust.

Melted butter: Helps bind the graham cracker crumbs together to form the crust.

Cream cheese: The main ingredient for the cheesecake filling, providing a rich and creamy texture.

Sugar: Adds sweetness to the cheesecake filling.

Mango puree: Gives the cheesecake its distinct tropical flavor.

Greek yogurt: Adds creaminess and a slight tang to the cheesecake filling.

Eggs: Helps set the cheesecake filling, giving it structure.

Vanilla extract: Enhances the overall flavor of the cheesecake.

When making the crust for your cheesecake, ensure that the graham cracker crumbs are finely ground and evenly mixed with the melted butter. This will help create a firm and cohesive base. Press the mixture firmly into the bottom of the springform pan using the bottom of a measuring cup or a flat glass to achieve an even layer. This technique prevents the crust from crumbling when you slice the cheesecake.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base for the cheesecake.

• melted butter - Substitute with coconut oil: Coconut oil can provide a similar binding effect and adds a subtle tropical flavor that complements the mango.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone has a rich and creamy texture that can mimic the consistency of cream cheese, though it is slightly sweeter.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note that pairs well with the mango.

• mango puree - Substitute with peach puree: Peach puree has a similar sweetness and texture, making it a good alternative if mangoes are not available.

• greek yogurt - Substitute with sour cream: Sour cream can provide a similar tangy flavor and creamy texture, though it is slightly less thick than Greek yogurt.

• room temperature eggs - Substitute with flax eggs: Flax eggs (made from ground flaxseed and water) can be used as a vegan alternative, though the texture may be slightly different.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile, adding a nutty undertone to the cheesecake.

• Allow the mango lassi cheesecake to cool completely at room temperature before storing. This ensures the texture remains intact and prevents condensation from forming inside the storage container.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to prevent any unwanted odors from the refrigerator from seeping in.

• For added protection, place the wrapped cheesecake in an airtight container. This will help maintain its freshness and prevent it from drying out.

• Store the cheesecake in the refrigerator for up to 5 days. The flavors will continue to meld, making it even more delicious over time.

• If you plan to keep the cheesecake for longer, freezing is a great option. First, slice the cheesecake into individual portions. This makes it easier to thaw only what you need.

• Wrap each slice tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap again with aluminum foil for an extra layer of protection.

• Place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of how long it has been stored.

• The mango lassi cheesecake can be frozen for up to 2 months. When ready to enjoy, transfer the desired number of slices to the refrigerator and let them thaw overnight.

• For a quicker thaw, you can leave the slices at room temperature for about 1-2 hours. However, avoid using a microwave as it can alter the texture of the cheesecake.

• Once thawed, serve the cheesecake chilled. You can garnish with fresh mango slices or a dollop of whipped cream for an extra touch of indulgence.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover Mango Lassi Cheesecake on a baking sheet.
  3. Cover the cheesecake loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes or until it reaches your desired temperature.
  5. Let it cool for a few minutes before serving to ensure the flavors meld perfectly.

• Microwave Method:

  1. Place a slice of Mango Lassi Cheesecake on a microwave-safe plate.
  2. Microwave on medium power for 20-30 seconds.
  3. Check the temperature and heat in additional 10-second intervals if needed.
  4. Be cautious not to overheat, as the cream cheese filling can become too soft.

• Water Bath Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the Mango Lassi Cheesecake in a heatproof dish.
  3. Fill a larger baking dish with hot water and place the dish with the cheesecake inside it, creating a water bath.
  4. Heat for about 20-30 minutes or until warmed through.
  5. This method helps maintain the creamy texture of the cheesecake.

• Room Temperature Method:

  1. Remove the Mango Lassi Cheesecake from the refrigerator.
  2. Let it sit at room temperature for about 30-45 minutes.
  3. This method is ideal if you prefer a slightly chilled but not cold cheesecake.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Mango Lassi Cheesecake in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and let it cool slightly before serving for a perfectly warmed slice.

• Oven: Used to bake the cheesecake at a consistent temperature of 325°F (163°C).

• Springform pan: Essential for easily removing the cheesecake from the pan without damaging it.

• Mixing bowl: Needed for combining the cream cheese, sugar, mango puree, Greek yogurt, vanilla extract, and eggs.

• Electric mixer: Helps to beat the cream cheese and sugar until smooth and to mix in other ingredients thoroughly.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Measuring cups: Required for accurately measuring the graham cracker crumbs, melted butter, sugar, mango puree, and Greek yogurt.

• Measuring spoons: Needed to measure the vanilla extract precisely.

• Food processor: Can be used to crush graham crackers into fine crumbs if not using pre-made crumbs.

• Baking sheet: Placing the springform pan on a baking sheet can help catch any potential drips or leaks.

• Cooling rack: Allows the cheesecake to cool evenly to room temperature before refrigerating.

• Refrigerator: Necessary for chilling the cheesecake for at least 4 hours to set properly before serving.

Prepare the crust ahead: Mix the graham cracker crumbs and melted butter the night before and store in the fridge.

Use a food processor: Quickly blend the cream cheese, sugar, mango puree, greek yogurt, and vanilla extract for a smoother mixture.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Quick cooling: After baking, place the cheesecake in a shallow ice bath to speed up the cooling process before refrigerating.