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

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You may prefer cooking with your oven, but using a microwave instead will cost you much less money. When you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it pertains to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. Particularly if you ensure that the dishwasher is full previous to starting a cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Green living is not really that difficult. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to no cheese mango cheesecake with chocolate ganache & strawberries recipe. To make no cheese mango cheesecake with chocolate ganache & strawberries you need 8 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to prepare No Cheese Mango Cheesecake With Chocolate Ganache & Strawberries:
  1. Provide 1 Can/300 ml Condensed milk (sweetened)
  2. Prepare 1.5 Cups Greek yogurt (5% milk fat) OR Hung Curd
  3. Get 1/2 Cup/125 ml Mango Pulp (canned)
  4. Get ——————————
  5. Get For the Chocolate Ganache:
  6. Use 100 Ml Whipping Cream
  7. Get 75 Grams Nutella
  8. Take 50 Grams Semi Sweet Chocolate Chips
Instructions 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!

Melt the white chocolate in the. Easy no bake Mango Cheesecake made from scratch with fresh cream cheese, gorgeous flavored mangoes, whipped cream and butter cookie crust. Super Creamy and light Mango Cheesecake with fresh Mangoes. Love this cake during the hotter days of the year. Keep in the fridge to cool for.

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