Name: Eggless Mango Cheese Cake recipe by Akum Jamir at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: For Base - Biscuit - 10-15 powdered finely ( I used digestive biscuits, you can use any biscuits of your choice); Butter - 50 gms melted; For Cheese Layer: Paneer - 100 gms; Condensed Milk - 200ml; Sugar - 2 tbsp; Vanilla Essence - 1 tbsp; Gelatin - 2 tbsp; Mango puree - 200 ml; For Mango Jelly Topping: Mango puree - 200 ml; Gelatin - 2 tbsp

Ingredients Serving: 6

For Base - Biscuit - 10-15 powdered finely ( I used digestive biscuits, you can use any biscuits of your choice)
Butter - 50 gms melted
For Cheese Layer: Paneer - 100 gms
Condensed Milk - 200ml
Sugar - 2 tbsp
Vanilla Essence - 1 tbsp
Gelatin - 2 tbsp
Mango puree - 200 ml
For Mango Jelly Topping: Mango puree - 200 ml
Gelatin - 2 tbsp

Instructions

Take little water in a bowl and soak the gelatin altogether and keep aside.
To make the cheese base take the biscuits in a blender and blend into a fine powder. Then melt the butter in a pan. Add the powdered biscuit into it and mix well. Now pour this in the base of the tin and press it slightly and make an even base. Put the tin in the freezer for 10 mins.
To make the cheese layer, take paneer, condensed milk, vanilla, sugar in a blender and blend into a fine puree. Pour this in a bowl and add 200 ml of mango puree to it. Mix well and keep aside.
Now take some water in a sauce pan and bring to boil. Add the soaked gelatin and mix well till they are dissolved completely. Now pour half of this gelatin mixture to the cheese mixture and mix well. Pour this over the biscuit layer and put it in the freezer to set which will take around 10 mins.
Add the remaining gelatin to the 200 ml mango puree and mix well. Once the cheese layer is set pour the mango puree over the cheese layer. Put it back to the fridge and let it set which will take around 3-4 hours.

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