Name: Mango Cheese Cake With Yogurt And Mango Puree
Prep time: 360 min
Cook time: 90 min
Total time: 450 min
Ingredients: 200 gm digestive biscuits; 100 gm butter (melted); Almond cashew pistachio nuts powder 2-3 tbspn; 150 gm yogurt / hung curd; 100 gm cottage cheese pureed; 100 gm mango puree; 100 gm cream cheese; 100 gm condensed milk; 100 ml whip cream chilled; 1 tsp lemon juice; 85 ml milk (warm); 1 tbspn + 1 tsp gelatin; 1 meduim size mango (cut in chunks); 2 large fresh mangoes thinly sliced for topping

Summer is approaching and streets are already loaded with n number of variety of mangoes. I got my first batch of Kesari Mangoes of this season..... They are good to go as it is but 'Mango Cheese Cake with Yogurt and Mango puree' was on my to do list as me and my kids were craving to relish this dish with fresh mango puree. I have made cheese cakes earlier, but my kids didn't connect much with the whole cream cheese filling cheese cakes. After searching for suitable recipes for them on the Web, I came up with my own version of; Mango Cheese Cake with Yogurt and Mango puree. Both of them loved this Mango Cheese Cake a lot. This mousse like Mango Cheese Cake with Yogurt and Mango puree recipe has a base of digestive biscuit and filling of cottage cheese, yogurt, whip cream, condensed milk, fresh mango pulp and very little cream cheese. I also folded in some chunks of chopped mangoes for extra mangoey flavour. It tastes heavenly with an Indian twist to a foreign dessert..... somewhat like an amrakhand. The colour is not very dark yellow as I didn't want to add any artificial colours. Do try this wonderful party dessert that can be made 2 days early and kept in fridge to set. This recipe serves approx. 10-15 people.

Prep Time 6

Cook Time 1 30

Total Time 7 30

Served AsDesserts

CuisineMulti Cuisine

Servings

Ingredients

Instructions

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Keep all the ingredients ready, chop mangoes for pureeing, thaw the whip cream and cream cheese, puree cottage cheese by adding little milk.
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In a food processor add digestive biscuits and blend to sand like texture. Add the nuts powder and mix.
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Add melted butter and blend well till everything is incorporated.
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Lightly grease an 8 inch spring pan. Spread this mixture in the base of pan by pressing it tightly using a flat spoon.
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Refrigerate for 1 hour. Start preparing for the filling in the meantime.
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In a large bowl add mango puree, cottage cheese puree, cream cheese, yogurt, condensed milk, whip cream & lime juice and blend them all together with a hand blender or food processor.
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Blend everything to a smooth paste. Add chopped chunks of mango fruit.
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Bloom gelatin in cold water and leave for 5-10 minutes. Add milk and heat the mixture till the gelatin melts completely. Leave aside till this comes to room temperature.
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Pour the melted gelatin mixture to the filling mixture. Fold and mix well.
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Pour this mixture into the pan with the ready base that is kept in the refrigerator to cool
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Tap the pan on the counter to level the mixture. Cover and refrigerate for minimum 5 hours or overnight.
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I left it to set overnight. Gently remove the cake from the springform pan. Decorate by topping with mango jelly or whip cream or mango slices according to your preference.
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I decorated the top with thinly sliced mango pieces arranged like rose flower.
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Made a rose out of 5-6 slices and placed in the centre.