Ingredients

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

How to Make Chikoo Cheesecake

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