Mango cheese cake
Ultimate cheeese cake for all mango lovers !
- For crust
- Digestive biscuits - 250 gm
- Butter - 75 gm
- For filling
- Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)
- Mango pulp - 1 cup( I used tinned kesar mango pulp)
- Double cream - 1 cup
- Sugar - 1/2 cup
- Gelatin - 10 gm ( 1 sachet )
- Water - 3-4 tbs
- For mango glaze
- Mango pulp - 1/2 cup
- Gelatin - 5 gm (1/2 of sachet )
- Hot water - 1/4 cup
Level of difficulty Average
Preparation time 30mins
Cooking time 7mins
Cost Average budget
Powder digestive biscuits in a mixie/food processor to fine crumbs.
Melt butter in a microwave and add melted butter to the biscuit powder and mix well,the biscuit powder will be little moist now.
Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.
Allow gelatin to bloom in 3- 4 tbs of water.
Meanwhile in a saucepan add double cream and when it is about to boil turn of the flame and add gelatin and mix until its completely dissolved.
Add mango puree to cream and mix.
In another bowl beat cream cheese and sugar for few seconds or mix well with a spoon.
Finally add mango -cream mixture to cream cheese and mix well or beat for few seconds.
Pour this over the refrigerated biscuit base and chill again 2 hours.
Prepare the mango glaze by dissolving gelatin in hotwater and adding it to mango puree.Pour the mango glaze over the set mango cheese filling and refrigerate for 1 hour or until set.Carefully remove the loose bottom, cut and serve !