Nutrition Facts
Per serving
Energy
73 kcal
Protein
5 g
Carbs
7 g
Fat
3 g
Fiber
1 g
Ingredients
Mango, ripe, kesar
1 cup (200g)
Hung Curd
1 small cup (100g)
Paneer Homemade (Toned milk)
0.25 cubed, cup (50g)
Egg, poultry, whole, raw
2 medium (100g)
Vanilla Extract
0.5 tsp (2.5g)
cardamom powder
0.5 tsp (1g)
Olive Oil
0.5 tsp (2.5g)
Instructions
Cooking Steps
Step 1. Prepare the Cheesecake Mixture
-Blend the paneer into a smooth paste.
-Add hung curd and blend again until creamy.
-Add the mango pulp, eggs, vanilla extract, and cardamom powder. Blend everything until well combined and smooth.
Step 2: Bake the Cake
-Lightly grease a 6-inch cake tin with ghee.
-Pour the blended mixture into the tin and gently tap to release air bubbles.
-Place a tray filled with hot water at the bottom of your oven (water bath) to prevent cracking.
-Bake at 160°C (preheated oven) for 35–40 minutes, or until the center is just set and has a slight jiggle.
Step 3: Cool & Set
-Let the cake cool to room temperature first.
-Then refrigerate it for 4–5 hours or overnight until fully set.