Ingredients

• For the base:
• 300 g - digestive sweet biscuits
• 1/4 cup - sugar
• 50 g - butter
• For the cream cheese :
• 1.5 litres - milk (full fat)
• 1.25 tsp - citric acid crystals, dissolved in 1/2 cup warm water
• For the cheese cake:
• 300 g - cream cheese
• 200 g - condensed milk
• 100 g - fresh cream
• 1 packet - gelatine or 4 tsp - gelatine mixed in 4 to 5 tsp - water
• 3 - alphonso mangoes
• 1 to 2 drops - mango essence
• 1 to 2 tbsp - powdered sugar

How to Make Mango Cheese Cake

• Crush the biscuits evenly into crumbs.
• Add sugar and mix well. Melt the butter, and fold it into the biscuit mixture.
• In a loose pie dish (8 approximately) line the base and sides with the biscuit mixture evenly with the back of your hand. Press firmly.
• Bake in an oven at 250 degree Fahrenheit for about15 to 20 minutes. Cool.
• Boil the milk.
• Add the citric acid crystals (dissolved in water) to the milk and mix well, until the milk curdles.
• Strain this mixture in a fine muslin cloth.
• Blend the cream cheese till smooth and creamy.
• Gradually fold in the fresh cream, into the condensed milk and blend.
• Heat the dissolved gelatine till transparent. Cool it.
• Strain through a fine sieve.
• Fold into the cheese mixture.
• Peel the mangoes and make thin slices. To arrange the cheese cake:
• Take the chilled biscuit lined dish.
• Arrange the slices of 2 mangoes evenly on the biscuit layer.
• Sprinkle some powdered sugar and few drops of mango essence.
• Pour the cheese cake mixture over this evenly.
• Arrange the remaining slices of mango.
• Chill for 2 to 3 hours. Serve chilled.