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Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, no cheese mango cheesecake with chocolate ganache & strawberries. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries is something that I have loved my entire life. They are fine and they look fantastic.
It's a steamed cheesecake without any cheese but the taste & texture are exactly like cheesecake. It's a steamed cheesecake without any cheese but the taste & texture are exactly like cheesecake. Add the butter and stir until incorporated.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook no cheese mango cheesecake with chocolate ganache & strawberries using 8 ingredients and 19 steps. Here is how you cook it.
What needs to be prepared of No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries:
- Prepare 1 Can/300 ml Condensed milk (sweetened)
- Get 1.5 Cups Greek yogurt (5% milk fat) OR Hung Curd
- Take 1/2 Cup/125 ml Mango Pulp (canned)
- Make ready ——————————
- Take For the Chocolate Ganache:
- Make ready 100 Ml Whipping Cream
- Prepare 75 Grams Nutella
- Make ready 50 Grams Semi Sweet Chocolate Chips
Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Press tightly and evenly to the base. Some girlfriends were coming over for coffee, and besides some fruit and nuts to nibble upon, I pulled some Strawberry Pound Cake and White Chocolate Macadamia Nut Cookies out of the freezer.
How To Make No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries:
- (A) To make the Cake:
- Combine the Condensed Milk, Greek Yogurt and Mango Pulp in a medium bowl. - Whisk well with the help of a balloon whisk.
- Pour the mixture into in a greased 7 inches nonstick Springform Cake Pan with a removable bottom.
- Cover tightly with aluminum foil. - *This is very important. If you do not cover it, water will seep-in the cake altering the taste & texture.
- Note: You may wrap the pan with foil as well so that the batter doesn’t leak.
- Add water into the Instant Pot/Pressure Cooker/Regular Pot/Steamer, whatever you are using.
- Place a trivet/wire rack in the bottom.
- Place the Springform Cake Pan, on top of the trivet/wire rack.
- Secure the lid. Steam for 30 minutes on high. Release the pressure after 20 minutes.
- Take out the cheesecake gently. Let it cool down completely.
- Chill in the refrigerator for 5-6 hours.
- (B) To make the Chocolate Ganache:
- Place the Nutella & the Chocolate Chips in a medium bowl. Heat the cream until bubbly.
- Pour it immediately on top of the Nutella & the Chocolate Chips. Let it sit for about 5 minutes. Mix gently. Our Ganache is ready for icing.
- Using a tablespoon, smear the Ganache on top of the cake in a circular motion with some extra on the edges to drip slightly.
- Decorate with Strawberries & Chocolate Wafer Rolls.
- Enjoy!
The best and yummiest solution was to cover the strawberries in a thick chocolate ganache. All you need to make chocolate ganache is chocolate and cream. With the right proportions of cream to chocolate, the ganache will put a thick coating around the strawberries and then firm up in the fridge. A rich chocolate crust is filled with a creamy vanilla cheesecake, followed by a layer of raspberry preserves and drenched in chocolate ganache. For the Baileys Irish Cream Chocolate Ganache: Add chopped chocolate to a medium bowl and set aside.
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