Name: MANGO CHEESECAKE (Healthy version) recipe by Ren Rego at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: Digestive Biscuits 1 pack; Curd 1.5 kgs (hang in a muslin cloth for atleast 4-5 hours); Butter 100 Grams; Cream cheese 2-3 tbsp; Egg whites 2; Powdered Sugar 3-4 tbsp; Mangoes 3-4 (blend into a smooth pulp); Gelatin 4 tsps

Ingredients Serving: 8

Digestive Biscuits 1 pack
Curd 1.5 kgs (hang in a muslin cloth for atleast 4-5 hours)
Butter 100 Grams
Cream cheese 2-3 tbsp
Egg whites 2
Powdered Sugar 3-4 tbsp
Mangoes 3-4 (blend into a smooth pulp)
Gelatin 4 tsps

Instructions

Place the biscuits in a ziploc bag and crush into a coarse powder. Pour it into a bowl, add in the butter and mix well using your hands.
Line a cake tin with butter paper and grease it well on the bottom as well as sides with a little butter. Pour in the crumb mixture and pat well to form a firm base. Refrigerate for half an hour.
Whisk together hung curd and cream cheese and keep aside.
Take egg whites in a bowl. Add powdered sugar and whisk. Add the mango pulp and mix well.
In a small bowl, mix gelatin with a little cold water. Stand this bowl in a larger bowl of hot water and stir well. The gelatin will dissolve into a smooth liquid.
Mix together contents of all the three bowls.
Ensure the base is firmly set and pour the cheesecake mix evenly into the tin.
Refrigerate until set. (Takes at least 6-8 hours to set perfectly).
Get creative with the decoration. I have layered on a thin coating of mango syrup, added a sprinkling of biscuit crumbs and garnished with fresh mango and mint leaves.

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