For the base
Digestive Biscuits (बिस्कुट) – 240 gms
Butter, melted (पिघला मक्खन) – 120 gms/ ½ cup
For the Filling
Hung Curd, thick (गाढ़ी दही) – 2¼ cups
Condensed milk (कंडेंस्ड मिल्क) – 1½ cup
Dairy Cream, unsweetened (डेरी क्रीम) – ¾ cup
Warm milk (गुनगुना दूध) – 9 tbsp / ⅓ cup
Cornstarch (कॉर्न फ्लोर) – 23 gms/3 tbsp
Mango, large (आम) – 2 nos
Mint sprigs (पुदीना) – few
Indulge your senses in a symphony of flavors and textures with exquisite Mango Cheesecake! This divine dessert is a captivating blend of creamy cheesecake goodness and the sweetness of ripe, juicy mangoes.
To make the cookie crumb base, crush the biscuits with your hands then add them to the grinder. Once they turn into a fine crumb add in melted butter and mix them. Spread it on to a silicon mould (8 inch dia and 2 inch in height). Press down the crumbs using the flat base of a cup to pack it tightly. Refrigerate for at least 30 mins before use.
Preheat the oven to 160C. Place the silicon mould on a baking tray and place it inside the oven. Bake the cheesecake for 35 minutes at 160C.
Remove from the oven and allow it to cool completely. Place it in the fridge for at least 2 hours (overnight is preferred) and remove the cake from the mould.
Slice some mangoes and place them on the cheesecake as desired. Place a mint sprig on the top. Taste the essence of paradise one slice at a time!