No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries. 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. I also baked up a simple vanilla cheesecake made elegant with a generous chocolate topping and fresh, fragrant strawberries to garnish. It's a steamed cheesecake without any cheese but the taste & texture are exactly like cheesecake.
Pour hot cream over the white chocolate, making sure the chocolate is completely covered.
Let stand for one minute then gently stir the chocolate until completely melted.
If you, like me, have wondered if there is anything better in the world than cheesecake, the answer is…this Reese's chocolate peanut butter cheesecake!
You can cook No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries using 8 ingredients and 19 steps. Here is how you cook it.
Ingredients of No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries
- It's 1 Can/300 ml of Condensed milk (sweetened).
- It's 1.5 Cups of Greek yogurt (5% milk fat) OR Hung Curd.
- You need 1/2 Cup/125 ml of Mango Pulp (canned).
- You need of ——————————.
- Prepare of For the Chocolate Ganache:.
- You need 100 Ml of Whipping Cream.
- You need 75 Grams of Nutella.
- You need 50 Grams of Semi Sweet Chocolate Chips.
It has all the creaminess and deliciousness of cheesecake, but with the added chocolate peanut butter flavor of a Reese's bar!. Cream cheese and Reese's spread combine to form a smooth, silky cheesecake, studded. Cheesecake with Berries & Chocolate Ganache is a creamy, homemade, six-inch cheesecake topped with a rich chocolate ganache. The Cheesecake is garnished with sugared berries that give this classic dessert a bright, fresh flavor.
No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries instructions
- (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!.
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For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. No-Bake Espresso Ganache Cheesecake is rich, creamy, over-the-top delicious! It sits on a divine, crisp espresso Oreo cookie crust, after all.