Ingredients
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Cheesecake Base
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100 gms Digestive Biscuit
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2 Tbsp Butter
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2 Tbsp SugarPowdered
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Cheesecake Top
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2 Cups Mango Puree
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2 Cups Whipped Cream
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1 Cup Condensed Milk
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150 gm Cream Cheese
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1 Tbsp Gelatin
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1/4 Cup Water
Directions
Steps
1
Done
|
For the base: Add the butter, crushed digestive biscuits and sugar in a pan and cook for 3-4 minutes (until golden brown) |
2
Done
|
Transfer it into a ring/cake mould and press with the help of a spoon |
3
Done
|
For the cheesecake: |
4
Done
|
Whisk the mango puree and condensed milk together |
5
Done
|
Beat the cream cheese in a bowl until it is soft and fluffy, mix it with the gelatin solution |
6
Done
|
Mix both the mixture together and add the whipped cream, whisk well |
7
Done
|
Pour it in the ring/cake mould and freeze it for 4-5 hours |
8
Done
|
Take out of the container and serve with fresh cut mangoes. |