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Unbelievably Easy Baked Yogurt Cheesecake With Mango Sauce - Eggless, No Fail! Cakes And More |

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Published on Apr 23, 2017

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Just 3 basic ingredients to make the easiest, quickest cheesecake you can bake! Delicious on its own chilled, you could serve it with a mango rum sauce to take it to the next level!

The addition of cornstarch makes it a safe bet as it helps give it a firmer set. You could also bake in small ramekins and serve in them. Or bake a large cheesecake in a shallow round or rectangular pie tin. The baking time will vary accordingly.

Play around, stir in some thick strawberry puree/orange/lime zest or anything else you please. Experiment with different fruit purees and toppings of your choice. You will regret not knowing this dessert earlier :)

Yogurt cheesecake - Impromptu version shown in video

Ingredients - for 4 servings

Condensed milk - 3/4 cup/180ml (I have used Amul Mithaimate)
Full fat yogurt - 1 cup / 240 ml ( I have used Nestle A plus, do not use low fat)
Cornflour / cornstarch - 1 tablespoon
Vanilla extract - 1 teaspoon

Flavor variations - Thick strawberry puree/plum puree - 1 tablespoon, orange/lime zest, saffron, cardamom, vanilla bean, just make sure you serve it with a sauce which complements the flavor of the cheesecake.

You will find plenty of similar recipes with varying proportions of condensed milk and yogurt. You could also try this variation with hung yogurt from Deeba Rajpal's blog.

Both versions work great. The one shown in the video is something you can make on an impulse, making it a perfect 'emergency' dessert!

Mango Rum Sauce Adapted from David Lebovitz
(vary ingredients and proportions to taste and consistency needed)

Mangoes - 250 gms, peeled, pitted and cubed
Water - 1 tablespoon
Sugar - 2 to 4 tablespoons
Rum - 2 teaspoons
Freshly squeezed lime juice - 2 teaspoons
Blitz together all the ingredients, add more sugar/water to adjust the taste and consistency.




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