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Diwali Offers

Baked Mango Cheesecake

With Mangoes in season, Mango cheesecake will be the perfect treat to make. It is simple and yet a party winner. Our Chef of the Fortnight, Sukanta Das, Executive Pastry Chef, Shangrila’s Eros Hotel shows us how to do it using a KitchenAid Stand Mixer.



– Cream cheese: 1 kg (at room temperature)
– Sugar: 300 gm
– Eggs: 5
– Egg yolks: 2
– Heavy cream: 70 gm
– Flour: 50 gm
– Fresh Seasonal Mango: 700 gm


– Preheat the oven to 100° C.

For the Crust:

-400 gm of Parle-G Biscuits crushed finely. Add 75 g softened butter and mix them together.

– Take 2 number 9 inch diameter cake ring; cover the base with sliver foil. Pour into each ring, 220 gm biscuit crumbs and press tightly. Bake for 10 minutes to set the crumbs.

– Mix the cream cheese and sugar and beat until smooth by using KitchenAid Stand Mixer – Flat Beater.

 Add egg yolks, eggs and cream one by one until fully incorporated and smooth

– Add the flour and mix well.

– Add 300 gm chopped mango in the mixture.

– Pour the cream cheese filling onto the cooled cheesecake base in the ring on the baking sheet.

– Place in the oven and bake for 1.5 hours, until the edges are set and the middle is a little wobbly.

– Remove the cheesecake from the oven, set aside to cool, and then refrigerate.

– Cut fresh ripped mango, arrange on top and serve.


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