Mango Cheesecake

Ingredients:

For base:

• Biscuit 200 gm (25) 
• Melted Butter 3 Tbsp

For Cheese layer :

• Paneer 200 gm
• Condensed Milk 1 tin
• Fresh Cream 200 ml
• Gelatin 2 Tsp
• Mango Pulp  ½ cup

For Mango glaze:

• Mango Pulp 1 cup
• Water ½ cup
• Gelatin 2 Tsp

For the base, powder the biscuit well and mix it with the melted butter. Put it inside the spring form pan or arrange in the individual serving glass and press it well using the back of a spoon or hand. Refrigerate it for ½ an hr.


Soak the gelatin in ¼ cup water for 15 mins. Grind paneer and milkmaid into a fine paste. Double boil the gelatin well. Add the melted gelatin, fresh cream and mango pulp into the grounded paneer and combine well. Slowly pour it over the biscuit base and again refrigerate it for 3 to 4 hrs (Keep it in the freezer for first ½ an hr and transfer it to the lower rack and set well).

For the mango glaze, soak the gelatin in ½ cup of water for 15 mins. Then double boil it and mix it with the mango pulp. Pour it over the cheese layer and refrigerate till set.