Ingredients

• 1 cup - castor sugar
• 1 cup - cream cheese
• 1 cup - Chikoo (Sapota) pulp
• 1 cup - fresh cream
• 1 chikoo, sliced
• 3 eggs, separated
• 1 tbsp - gelatin
• 1/2 tsp - vanilla essence

How to Make Chikoo Cheese Cake

• Soak gelatin in 2 tbsp of water.
• Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese.
• Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture.
• Add essence and mix in the Chikoo pulp.
• Whip the cream over a bowl of ice till thick .
• Keep aside a little cream for toping and gently mix the rest with the above mixture.
• Beat the egg whites till stiff.
• Add the remaining sugar, little at a time, beating well after each addition.
• Gently fold into the above mixture.
• Pour in a pudding bowl and leave in the refrigerator to set.
• Decorate and serve with the reserved cream and Chikoo slices.