Mango Cheese Cake

Recipe by
Total Time:
4 hours
Serves:2
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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Rate This Recipe
5

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.