Name: Mango Cheesecake recipe by Anu Lahar at BetterButter
Prep time: 240 min
Total time: 240 min
Yield: 6
Ingredients: For the cake base:; 1 packet - Digestive biscuit; 2 tbsp - melted butter; For the filling:; 1cup - milk; 1/2 cup - condensed milk; 1 tbsp - cornstarch; 1tbsp - vegetarian gelatin; 2 cups - paneer; 1-1/2 Cups - yogurt; 2 cups - mango pulp; 1 teaspoon - mango essence; 1/2 cup - powdered sugar; Butter paper

Ingredients Serving: 6

For the cake base:
1 packet - Digestive biscuit
2 tbsp - melted butter
For the filling:
1cup - milk
1/2 cup - condensed milk
1 tbsp - cornstarch
1tbsp - vegetarian gelatin
2 cups - paneer
1-1/2 Cups - yogurt
2 cups - mango pulp
1 teaspoon - mango essence
1/2 cup - powdered sugar
Butter paper

Instructions

For the cake base: Crush digestive biscuits coarsely then add the melted butter to it and mix it well. Take a spring foam tin and lay it with butter paper, then spread the crushed biscuits on it. Flatten it with the help of a spatula and keep in the fridge for one hour.
Add gelatin in warm water then mix it for 1 minute. Stir it well and keep it aside.
Heat milk, condensed milk and cornstarch. Then mix it well until it thickens.
In another bowl, mix yogurt and paneer. Now add milk, mango puree, sugar and gelatin, then whisk it well.
Take the spring foam pan in which the biscuit base is set and pour the yogurt mixture on the top of the base. Tap the sides of the tin properly so that no air bubbles get formed.
Place the cheesecake in the refrigerator for 3- 4 hours and let it set.
After the cheesecake has set, carefully open the sides of the spring foam pan. Then garnish with mango slices cut into desired pieces or use mango puree or mango jelly.
Your no-bake delicious mango cheesecake is ready!
Relish it!!

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