Name: Mango cheesecake recipe by Peeyaly Dutta at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 8
Ingredients: For the crust:; Digestive biscuits 160 gram; Unsalted butter 1/2 cup; For Filling:; Hung curd 2 cup; Paneer 2 cup; Gelatin 2 tablespoon; Water 1/2 cup; Mango puree 1 cup; Powdered sugar 1 cup; For the mango glaze:; Powdered sugar 2 tablespoon; Mango puree 1/2 cup; Water 2 tablespoon; Lime juice 1 tablespoon

Ingredients Serving: 8

For the crust:
Digestive biscuits 160 gram
Unsalted butter 1/2 cup
For Filling:
Hung curd 2 cup
Paneer 2 cup
Gelatin 2 tablespoon
Water 1/2 cup
Mango puree 1 cup
Powdered sugar 1 cup
For the mango glaze:
Powdered sugar 2 tablespoon
Mango puree 1/2 cup
Water 2 tablespoon
Lime juice 1 tablespoon

Instructions

Place all the biscuits in a sealed plastic bag and with a rolling pin beat until the biscuits are powdered.
Put the powdered biscuits in a mixing bowl and add butter and rub the butter into the biscuit until the mixture is well mixed.
Take the mixture and press it evenly into the base of short glass .Chill it in the fridge for 15 minutes.
In a mixing bowl blend well hung curd,paneer,mango puree, powdered sugar .
Dissolve the gelatin in 1/2 cup warm water.
Pour the dissolved gelatin in the mixture and whisk it until well blended.
Pour this mixture over the prepared crust,level it with a spoon and chill it again for 1 hour.
Place mango puree,powdered sugar,water in a saucepan and cook it in medium heat.When it begins to boil reduce the flame and cook for 3 to 4 minutes more. Pour lemon juice and bring it to room temperature.
Take out the glasses from refrigerator and pour the glaze over the cheese cake.
Allow the glaze to set over the cheese cake for overnight.
Next day put it out from the refrigerator and the mango cheese cake is ready.

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