No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries
No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, no cheese mango cheesecake with chocolate ganache & strawberries. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries:
  1. Get 1 Can/300 ml Condensed milk (sweetened)
  2. Take 1.5 Cups Greek yogurt (5% milk fat) OR Hung Curd
  3. Get 1/2 Cup/125 ml Mango Pulp (canned)
  4. Prepare ——————————
  5. Prepare For the Chocolate Ganache:
  6. Get 100 Ml Whipping Cream
  7. Prepare 75 Grams Nutella
  8. Make ready 50 Grams Semi Sweet Chocolate Chips
Steps to make No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries:
  1. (A) To make the Cake:
  2. Combine the Condensed Milk, Greek Yogurt and Mango Pulp in a medium bowl. - Whisk well with the help of a balloon whisk.
  3. Pour the mixture into in a greased 7 inches nonstick Springform Cake Pan with a removable bottom.
  4. 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.
  5. Note: You may wrap the pan with foil as well so that the batter doesn’t leak.
  6. Add water into the Instant Pot/Pressure Cooker/Regular Pot/Steamer, whatever you are using.
  7. Place a trivet/wire rack in the bottom.
  8. Place the Springform Cake Pan, on top of the trivet/wire rack.
  9. Secure the lid. Steam for 30 minutes on high. Release the pressure after 20 minutes.
  10. Take out the cheesecake gently. Let it cool down completely.
  11. Chill in the refrigerator for 5-6 hours.
  12. (B) To make the Chocolate Ganache:
  13. Place the Nutella & the Chocolate Chips in a medium bowl. Heat the cream until bubbly.
  14. 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.
  15. Using a tablespoon, smear the Ganache on top of the cake in a circular motion with some extra on the edges to drip slightly.
  16. Decorate with Strawberries & Chocolate Wafer Rolls.
  17. Enjoy!

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