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Explore Creamy Yuzu Mango Cheesecake Recipe | Perfect Baked Dessert with 182,907 views, 37 likes, and 2 comments. Experience the impact of this video content that has captured audience attention.

Follow this professional guide to a Creamy Yuzu Mango Cheesecake made with D'lecta Mascarpone and Cream Cheese. A perfect baked dessert that combines citrus and tropical mango flavors. [Why This Baked Recipe?] Unlike no-bake versions, this baked cheesecake has a rich, velvety structure. We use a Quick Technique involving a water bath and controlled oven temperature to give you that professional, elite finish without the hassle. Ingredients List: Base / Crust • Digestive Biscuits – 125 g • Unsalted Butter – 75 g Cheesecake Filling • Cream Cheese – 300 g • Breakfast Sugar – 75 g • Cornflour – 30 g • Milk – 45 g • White Compound Chocolate – 90 g • Fresh Cream – 100 g • Monin Yuzu Fruit Purée – 45 g Topping • Fresh Mango – 2 mediums (cut into cubes) • Monin Yuzu Fruit Purée – 30–40 g (for glazing mango) Preparation Steps Step 1: Prepare the Crust Crush: Take digestive biscuits and crush them until they become fine crumbs. Mix: Pour melted butter over the crumbs and mix thoroughly until the texture resembles wet sand. Press: Transfer the mixture into a springform pan and press down firmly to create an even, flat base. Pre-Bake: Bake the base at 160°C for 8 minutes. Remove and let it cool slightly. Step 2: Make the Filling Cream Cheese Base: Whisk the cream cheese and sugar together until the mixture is completely smooth and creamy. Chocolate Mix: In a separate bowl, melt the white chocolate with a little milk and stir until smooth. Combine: Add cornflour to the chocolate-milk mixture, then fold this into the main cream cheese batter. Flavor: Gently fold in the yuzu puree followed by the fresh cream. Mix slowly to keep the batter light and airy. Step 3: The Bake Water Bath: Place your springform pan inside a larger baking tray. Pour hot water into the tray (reaching halfway up the side of the pan). This prevents the cheesecake from cracking. Oven: Bake at 150–160°C for approximately 40 minutes or until the edges are set but the center still has a slight wobble. Step 4: Chilling and Topping Chill: Allow the cheesecake to cool to room temperature. Transfer it to the fridge and let it chill for at least 4 hours (or overnight). Glaze: Toss fresh mango cubes with a splash of yuzu puree to give them a glossy, tart finish. Serve: Arrange the glazed mangoes on top of the chilled cheesecake, slice, and serve. Connect with Us: Facebook: https://www.facebook.com/dlectaproducts Instagram: https://www.instagram.com/dlectaproducts Pinterest: https://in.pinterest.com/dlecta

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