Ingredients

• 250 gm - Cream cheese
• 170 gm - Cream
• 75 gm - Unsalted butter (melted)
• 1/2 cup - Sugar
• 3/4 to 1 cup - Mango puree
• 15 gm (1 tbsp) - China grass (you can substitute with gelatin too)
• 1/4 cup - Water
• 1.5 cups - Biscuit crumbs
• 2 tbsp - Toasted nuts (optional)

How to Make Eggless Mango Cheese Cake

• Powder the biscuits coarsely. Add melted butter and mix well till slightly moist.
• The biscuit base is ready. You can set the cheese cake in an 8 inch spring form pan or in individual glasses.
• If using the latter, spoon the mixture into each glass, press it firmly with the back of a spoon and refrigerate.
• Meanwhile, you can make the other 2 layers ready. Add China grass in water and heat.
• Once the China grass is completely dissolved, take it off the flame and keep aside.
• Chop the mango pieces roughly and puree until smooth.
• Add the puree to the dissolved China grass and mix well.
• Then add half of this mixture to a bowl containing cream, cream cheese and sugar (reserve the other half for the 3rd layer). Mix well until evenly distributed.
• Add the cheese-mango layer to the glasses till they are three quarters full and return them back to the fridge to rest for at least 1.5 hours.
• Then pour the reserved mango puree and allow to set for 4-5 hours or preferably overnight.
• Dry toast the nuts (or with a little ghee) until slightly crispy and serve chilled with chopped nuts of your choice. Recipe courtesy: Sharmi's Passions