Mango cheesecake

Name: Mango cheesecake
Total time: 1800 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 150 g Digestive biscuits; 5 tbsp Melted butter unsalted; 200 ml unsalted cream cheese; 200 ml whipping cream; 80 g icing sugar; 2 tsp gelatin; 50 ml water; 1/2 cup Mango puree; 1 tsp gelatin; 25 ml water

Aamna Saad @cook_aamnasaad

Karachi, Pakistan

#mangomasti
A perfect blend of sweetness and cheesiness. Must try and enjoy ❤

Aamna Saad @cook_aamnasaad

Karachi, Pakistan

#mangomasti
A perfect blend of sweetness and cheesiness. Must try and enjoy ❤

Saved

Ingredients

30 minutes

4 servings

150 gDigestive biscuits
5 tbspMelted butter unsalted
200 mlunsalted cream cheese
200 mlwhipping cream
80 gicing sugar
2 tspgelatin
50 mlwater
1/2 cupMango puree
1 tspgelatin
25 mlwater

Saved

Steps

30 minutes

1

Crush digestive biscuits in a food processor.
2

Add butter to tye crushed biscuits and mix evenly
3

Layer on the base of a springfoam pan so that biscuits spread evenly
4

Let it refrigerate for 20 minutes.
5

In a bowl whip cream until stiff peaks form
6

Whip cream cheese and sugar together. Add this mixture to the whipping cream bowl.
7

Dissolve 2 tso gelatin in 50ml water. Add this gelatin to the combined cream mixture.
8

Mix well and pour over the prepared biscuit base and refrigerate for 4 hours.
9

Dissolve 1 tsp gelatin in 25ml water and add to the mango puree
10

Mix well and pour over the chilled cheesecake
11

Refrigerate for another 2 hours or overnight.
12

Serve chilled