Ingredients:
For the base / biscuit layer:
250 gm digestive biscuits, finely crumbled
100 gm unsalted butter, melted
For the Cheesecake Layer :
340 gm / 12 oz Philadelphia full fat cream cheese
250 ml whipping cream
1 1/2 mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water
2-3 tbsp icing sugar
1/3 cup sugar
For glaze topping:
1 cup mango pulp
1 tbsp / 10 gm gelatin
1/2 cup hot water
Preparation:
For the base / biscuit layer:
- In a bowl, combine the finely crumbled biscuits and melted butter. Press this mixture to a 8 or 9 inch springform pan or individual serving glasses. Refrigerate it while you make rest of the cheesecake.
For the filling / Cheesecake Layer:
- Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well. Keep it aside.
- In a bowl, whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
- In another bowl, combine cream cheese and sugar till smooth. Add mango-gelatin mix to this and mix well.
- Then add the whipping cream into this in two batches and combine well. ( optional: can add 1 mango cut into small pieces into this and mix well)
- Pour this mixture over the biscuit base and refrigerate for a minimum of 2 hours, before adding the glaze topping.
For the glaze topping:
- Dissolve the gelatin in hot water. When it is warm, add it to mango pulp and mix well.
- Pour this over the cream layer, once it is set. Then refrigerate it for another 2 hours or till ready to serve. Garnish with sliced strawberries…
Recipe Source: Maria’s Menu
This is the best way to eat cheesecake, in limited quantity… 🙂 Yumm always for mango flavors…