Ingredients: grams Britannia Cream Cheese - at room temperature, cup Mango (Ripe), cup Sugar, cup Milk, tablespoon Gelatin - unflavoured, cup Water, 1/2 cup Digestive biscuit - crushed, cup Butter - melted, cup Mango Pulp (Puree), - berries or mango for garnishing., Non Vegeterian diet
Instructions: To begin with Eggless Mango Cheesecake, take a spring form pan and line the bottom and sides with parchment paper or wax paper.Mix 1/3 cup melted butter with 1 1/2 cup crushed digestive cookies till everything is mixed properly.Press the cookie butter mix to the bottom of the springform pan with your fingers or wide spoon to form a firm base for the cheese cake.Microwave 1/4 cup water in a bowl for 1-2 minute or till it boils. Add gelatin to the hot water and mix till it dissolves completely.Add the gelatin mix to 3/4 cup of mango puree and keep it aside.Blend cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix to the blended mix. Blend all together.Pour the mix over the cookie base. Cover with a cling wrap and refrigerate for at least 2-4 hrs or overnight.Serve Mango Cheesecake after your meal with Scrambled Egg Cucumber Sandwich and Masala Chai during your tea time parties.