Summery Mango Cheesecake

Crush Marie biscuits in a mixer to powder like form and add melted butter to it and blitz it again to form a soft dough like mixture.

Now in the desired pan / cake mould / circular ring , arrange this mixture at the bottom and press it evenly all around with your hand or any flat surface and smoothen it out. Now keep it in freezer for half an hour to set. Cover it with foil

Now take whipping cream / fresh cream and whip it till you get soft peaks out of it.

Now transfer this to another container. Add cream cheese and powdered sugar ( if using fresh cream ) to the previous container and whip it till you achieve a soft cream like texture. Here you won't be looking for any peaks in particular.

Now , mix both creams with cut and fold method and make sure you don't let them sit or keep incorporating air into it.

Once done , you can cover it and put it in the fridge just to chill for few minutes. Till then clear your kitchen top if it gets too messy.

Now take out your base that is setting in the freezer as well your cream mixture from fridge. Now , make a layer of cream mixture on top of your base. Let it set for atleast 6 hours.

Cover your leftover cream mixture and keep in the fridge for the final layer. Now once the first layer of cream is set, add mango puree on top of that. And let it set for another 6 hours.

Once this is done, finish it with final layer of cream mixture and let it set overnight.

Now , take out your set cake out from the ring / mould , and now arrange your petals and serve it in a dish or just dig in.