Mango cheesecake

Name: Mango cheesecake
Total time: 1800 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 150 g digestive biscuits; 5 tbsp melted butter; 200 ml unsalted cream cheese; 200 ml whipping cream; 80 g powdered/icing sugar; 2 tsp gelatin; 100 ml cold water; 1 cup mango puree; 2 tsp gelatin; 100 ml cold water

Aamna Saad @cook_aamnasaad

Karachi, Pakistan

#cookwithamna
Eid ❤
Her eid per sheer khurma tou banta hi hai magar is eid per socha kuch special kiya jayay. So made this cheesecake with all the ramadan kay bachay kuchay mangoes ❤🙈

Aamna Saad @cook_aamnasaad

Karachi, Pakistan

#cookwithamna
Eid ❤
Her eid per sheer khurma tou banta hi hai magar is eid per socha kuch special kiya jayay. So made this cheesecake with all the ramadan kay bachay kuchay mangoes ❤🙈

Saved

Ingredients

30 minutes

4 servings

150 gdigestive biscuits
5 tbspmelted butter
200 mlunsalted cream cheese
200 mlwhipping cream
80 gpowdered/icing sugar
2 tspgelatin
100 mlcold water
1 cupmango puree
2 tspgelatin
100 mlcold water

Saved

Steps

30 minutes

1

Put biscuits in a food processor and crush them nicely.
2

Add butter to the biscuits until well crumbled.
3

Layer these biscuits on the base of a spring foam pan and refrigerate for 30 minutes.
4

Whip cream cheese and whipping cream together. Add powdered sugar to it. Set aside
5

Soak 2 tsp gelatin in cold water. Let it bloom for 10 minutes.
6

Dissolve this gelatin in water on low heat. Add the gelatin mixture to the cream mixture. Mix well and pour over the prepared biscuit base.
7

Chill the cake for 4 hours.
8

Prepare top layer. Soak 2 tsp gelatin in 100ml water. Let it bloom for 10 minutes.
9

Dissolve gelatin on low heat until dissolved. Add this to the mango puree.
10

Pour this entire mixture over the chilled cake.
11

Refrigerate for another 3 hours or overnight.
12

Decorate with mangoes and mint.
13

Serve chilled with lots of love.❤