Name: Mango cheesecake recipe by Purna Chawla at BetterButter
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 200gms marie biscuits/oreo biscuits (but center must be removed); 120gms melted butter; Mango (3); 500gms cream cheese ( Dlecta); Milkmaid tin ( small one); 200gms whipping cream

Ingredients Serving: 6

200gms marie biscuits/oreo biscuits (but center must be removed)
120gms melted butter
Mango (3)
500gms cream cheese ( Dlecta)
Milkmaid tin ( small one)
200gms whipping cream

Instructions

Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
Place a square sheet of baking paper on the base, then secure in springform pan with excess paper hanging out sides. .
Grease sides with butter and line with paper
Blitz crackers into fine crumbs in a food processor. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
Take the cream cheese and add the milkmaid .. whip it with a whisk so that there are no lumps .
Whip the cream to stiff peaks.
Fold the whipping cream with the cream cheese mixture .
Puree the mango without any sugar or water..
Add it to the cream cheese mixture .
Set it in the fridge for about 6 hours so that it's completely set.
Before serving. Remove the tin from the sides , and add chopped mango on top.

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