- 1 cup of whipped cream
- 1 cup of hung curd (tie curd in a muslin cloth overnight)
- 1 cup of Mango pulp
- 12 Marie biscuits or ginger biscuits
- 4 tbsp butter
- 2 tsp of vegetarian gelatin
- 2 Medium size mangoes, finely chopped
- 1 Medium size mango, sliced for garnishing
- Whipped Cream
- Base from biscuits & butter mixture
- Hung curd, whipped cream blended with mango pulp & mango pieces
Method:
- Crush the biscuits with a rolling pin and add 4 tbsp of melted butter to this mixture.
- Take the bowl in which you are going to make the cheese cake and firmly press this mixture of biscuits and butter and allow to set in the freezer for half an hour. This will form base of the cheese cake.
- Next whip the cream with a blender.
- To the whipped cream add hung curd and mango pulp and whip together till it becomes fluffy and light.
- To this add 2 tsp of dissolved vegetarian gelatin in warm water to set it. Gelatin will actually give that firmness to the cheese cake, otherwise it may taste more or less like 'aamrakhanda'.
- Add finely chopped mangoes to this, put this mixture in biscuit and butter mixture.
- Allow to set in the refrigerator for 12 hours, and then garnish with mango slices & cherry.
- Mango Cheese Cake
Your cheese cake is now ready to eat!
