Name: Mango cheese cake topped with jelly.. recipe by Uma Sarkar at BetterButter
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Cream cheese - 300gm; Milk - 50ml; Powder sugar - 1 1/2 cup; Fresh cream , 150 ml; Mango pulp - 1 1/2 cup ( 2 cups pulp boil with sugar and reduce to make thick); Gelatin - 3 1/2 tea spoon; Dry fruits cookie - 10 nos; Butter - 50gm; Mango jelly - 1 packet; Fresh mango scoops- 10-12 nos; Mint leaves few

ABOUT Mango cheese cake topped with jelly.. RECIPE

This summer I was running out of ideas for dessert when my husband brought home some mangoes and I was in mood to have some cheese. So I thought, why not infuse these two? Presenting Mango cheesecake. The base is made of biscuits and the top most layer is mango jelly. To garnish, I’ve scooped out some mangoes and also used mint leaves. I hope you find it as refreshing as I did.

Ingredients Serving: 8

Cream cheese - 300gm
Milk - 50ml
Powder sugar - 1 1/2 cup
Fresh cream , 150 ml
Mango pulp - 1 1/2 cup ( 2 cups pulp boil with sugar and reduce to make thick)
Gelatin - 3 1/2 tea spoon
Dry fruits cookie - 10 nos
Butter - 50gm
Mango jelly - 1 packet
Fresh mango scoops- 10-12 nos
Mint leaves few

Instructions

Crush the biscuits and add melted butter ,mix well and set for bottom layer. Keep in the fridge for 30 minutes.
Add milk with cream cheese and beat to make fluffy.
Add powder sugar in it and again beating.
Whip the fresh cream to make peak.
Add whipped cream into cream cheese mixture.
Now add mango preserve and blend well.
Take gelatin and pour hot water , Dissolve the gelatin properly.
Add cool gelatin into cream cheese mixture properly.
Pour cream cheese mixture on the biscuits layer and keep in the fridge for 7-8 hours for set.
Make mango jelly as per packets procedure.
Pour cool liquid jelly on the top of set cheese cake and again put cake tin in the fridge for another 2-3 hours.
Decorate with mango and mint leaves .
Serve cool.

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