Name: Mango Cheesecake recipe by Deepika Agarwal at BetterButter
Cook time: 360 min
Total time: 360 min
Yield: 6
Ingredients: For the crust: Digestive biscuits - 120 gms; Butter - 30 gms (at room temperature); For the filling: Cream Cheese - 140 gms; Condensed Milk - 100 gms; Heavy Whipping Cream - 60 gms; Lemon juice - 1 tbsp; Gelatin - 1 Tbsp (powder); Hot water - 3 tbsp; Ripe Mangoes - 2 (sliced)

ABOUT Mango Cheesecake RECIPE

For the love of mangoes. This reipe is inspired from Pooja Dhingra's 'Big Book of Treats'.

Ingredients Serving: 6

For the crust: Digestive biscuits - 120 gms
Butter - 30 gms (at room temperature)
For the filling: Cream Cheese - 140 gms
Condensed Milk - 100 gms
Heavy Whipping Cream - 60 gms
Lemon juice - 1 tbsp
Gelatin - 1 Tbsp (powder)
Hot water - 3 tbsp
Ripe Mangoes - 2 (sliced)

Instructions

Take the biscuits and grind them in a food processor. Add the butter and blend till it is properly mixed.
Line a 7" springform pan, (with removable bottom) spread this mixture evenly. Use a spoon or a flat bottomed vessel for spreading. Bake this in an oven at 150°C for 6-7 minutes.
Whisk together condensed milk and cream cheese till nice & smooth.
In a separate bowl, whip the cream and fold in to the cream cheese mixture. Add in the lemon juice.
Dissolve the gelatin in hot water till it is mixed completely. Allow it to cool. Strain it through a sieve.
Fold the gelatin solution into the cream cheese mixture very slowly. Ensuring no lumps are formed.
Pour this mixture in the prepared pan and set it in the refrigerator for 4-5 hours.
Garnish with sliced ripe mangoes.

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