Crumbly Biscuit Base
Begin by preparing the foundation of your exquisite cheesecake. You'll need approximately 240 grams of digestive biscuits, which should be finely crushed
until they resemble a powder. This can be achieved either by hand or by using a grinder for a smoother consistency. Once the biscuits are powdered, incorporate about 120 grams of melted butter. Mix this thoroughly with the biscuit crumbs to ensure an even distribution of moisture. This mixture is then transferred into an 8-inch diameter, 2-inch high silicon mould. Using the flat base of a cup, firmly press the crumb mixture down onto the base of the mould. This compacts the crumbs, creating a sturdy and even layer. To set this base perfectly, it's essential to refrigerate it for a minimum of 30 minutes before proceeding to the next step. This chilling period ensures the base holds its shape when the filling is added.
Creamy Mango Filling
Crafting the luxurious filling is the heart of this recipe. You will require about 2¼ cups of thick hung curd, ensuring it's well-drained to avoid excess moisture. To this, add 1½ cups of condensed milk for sweetness and richness, and ¾ cup of unsweetened dairy cream for extra creaminess. Whisk these ingredients together until you achieve a smooth, homogenous mixture. In a separate small bowl, prepare a slurry by combining 9 tablespoons of warm milk with 3 tablespoons (approximately 23 grams) of cornstarch. Stir this mixture diligently until no lumps remain. Gradually introduce this cornstarch slurry into the main filling mixture, blending it thoroughly to ensure a uniform consistency. Once both components are well combined, carefully pour this creamy filling over the chilled biscuit base that you prepared earlier, spreading it evenly to cover the entire surface.
Baking and Setting
The final stages involve baking and setting the cheesecake to achieve its signature texture. Preheat your oven to 160 degrees Celsius. Place the silicon mould containing the biscuit base and filling onto a baking tray for stability and ease of handling. Carefully insert the tray into the preheated oven. Bake the cheesecake for approximately 35 minutes at 160 degrees Celsius. Once baked, remove the cheesecake from the oven and allow it to cool down completely at room temperature. This cooling process is crucial before refrigeration. After it has cooled, transfer the cheesecake to the refrigerator. For the best results and a firm set, it's recommended to chill it for at least two hours, though chilling overnight is preferred. Once fully set, carefully remove the cheesecake from the mould.
Garnish and Serve
The final flourish involves garnishing your homemade creation to enhance its visual appeal and flavour. Take two large ripe mangoes and slice them into desirable pieces. Artfully arrange these fresh mango slices on top of the set cheesecake. You can choose any pattern or style that appeals to you. To add a touch of freshness and colour, a few mint sprigs can be placed as a garnish. The combination of the creamy cheesecake and the sweet, tropical mango creates a delightful sensory experience. This eggless mango cheesecake, prepared with Chef Kunal Kapur's method, is now ready to be sliced and savoured, offering a taste of paradise with every bite. It serves as an ideal indulgence for summer gatherings or a special treat.
