Name: Amrakhand cheesecake with mango glaze recipe by Hetal Agarwal at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 3
Ingredients: A. For amrakhand:; 1 1/4 cup hung curd; 1/4 cup granulated sugar; 1 cup mango pulp; Few saffron strands soaked in 2 tbsp warm milk; 1/2 tsp nutmeg; 1/4 tsp cardamom powder; 1 tbsp chopped mixed nuts (optional); 1 cup chopped alphanso mangoes for layering; B. For cheesecake base:; 1 big packet of good day butter biscuits or any biscuits of your choice; C. For mango glaze:; 1 cup chopped mango; 1 tsp butter; 1/4 cup castor sugar or powdered sugar; 1 tsp lemon juice; Few drops of vanilla essence; 2 to 4 tbsp water for adjusting consistency of sauce

Ingredients Serving: 3

A. For amrakhand:
1 1/4 cup hung curd
1/4 cup granulated sugar
1 cup mango pulp
Few saffron strands soaked in 2 tbsp warm milk
1/2 tsp nutmeg
1/4 tsp cardamom powder
1 tbsp chopped mixed nuts (optional)
1 cup chopped alphanso mangoes for layering
B. For cheesecake base:
1 big packet of good day butter biscuits or any biscuits of your choice
C. For mango glaze:
1 cup chopped mango
1 tsp butter
1/4 cup castor sugar or powdered sugar
1 tsp lemon juice
Few drops of vanilla essence
2 to 4 tbsp water for adjusting consistency of sauce

Instructions

A. Method for amrakhand:
Firstly hang around 700 gms of curd tightly in the muslin cloth and tie it to the kitchen tap for 4 to 5 hours.
Next keep the curd along with muslin cloth on a fine sieve with a utensil underneath and keep it in refrigerator for about a day before using.
Make sure all the liquid is properly drained and you get thick cream cheese like yogurt of this consistency.
Next take out the hung curd in the bowl and add powdered sugar as well as mango pulp to it and mix well.
Make sure the mango pulp is completely smooth by passing it through the fine sieve.
Next add cardamom powder, nutmeg powder and saffron soaked milk to the amrakhand and mix very well until smooth.
Keep it in the refrigerator till further use.
The quantity of sugar varies according to the sweetness of mangoes so add more if required according to your taste buds.
B. For cheesecake base:
Grind the butter biscuits to a fine powder in the mixer grinder.
I have used butter biscuits so I didn't add any butter to it. But if you are using marie biscuits use a tbsp of butter to make sure you get wet sand consistency like this.
Keep it aside until use.
C. For mango glaze:
Add all the ingredients mentioned above in mango glaze to a non stick pan and cook and simmer for around 10 to 15 minutes.
Switch off the flame when you get this consistency.
Next cool and grind it in a mixer grinder to a smooth sauce like consistency using enough water.
Adjust sugar if required. Add few more drops of lemon juice for nice glaze and shine. Now add few drops of vanilla essence.
Your ready sauce should look like this.
D. Plating the dessert:
Take small sized dessert bowls. First add biscuit crumbs to it and press well.
Next add the layer of chopped mangoes.
Next add a layer of prepared amrakhand.
Repeat the steps once again with biscuit crumbs, mangoes and amrakhand.
Now finish the dessert by topping it with prepared mango glaze. Garnish with chopped mangoes and few mint leaves.
Keep it in refrigerator for an hour and serve chilled.

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