For me, this recipe is very special as it is the first thing I ever made for my granddaughter. The joy I experienced when she couldn’t stop licking her fingers after finishing her little slice of paradise was heart-warming. Delicious and healthy, it has all the benefits of the king of fruits – Mango!
Ingredients
- For the Cheesecake Base
- 18 Britannia Marie Biscuits (powdered)
- 1 Tbs Amul Butter
- 1 Tbs Sangeeta Mehta’s Mango Squash
- For the Topping
- 1 Tbs Sangeeta Mehta’s Mango Squash
- 4-5 Tbs Kraft Philadelphia Cheese Spread
- 3/4 Cup Rich’s Dairy-Free Whip Topping Cream
- 1 Tbs Hung Curd
- Sliced Mangoes (as desired for decoration)
- For Greasing the Mould
- Amul Butter
Preparation
Prep: 10 minutes
Cooking: 25 minutes
- Melt the butter and add 1 tablespoon mango squash in it. Mix well. Then, pour the mixture into the powdered Marie biscuits. Mix properly.
- Grease the mould with some melted butter. Layer the mixture in the mould/vessel. Refrigerate to set.
- Whip the topping cream. Mix curd, 1 tablespoon mango squash and cheese spread into it.
- Pour this on the base layer and make spread it evenly with a spatula. Make the desired pattern on it and refrigerate.
- After the cheesecake is set completely, de-mould it and decorate using sliced mangoes.
- Cut the cheesecake with a knife soaked in hot water. Your refreshing mango cheesecake is ready to serve!