100 gm digestive biscuits

50 gm butter

1 tbsp powder sugar

½ cup hung curd

200 gm cream cheese

¼ cup icing sugar

½ tbsp + 1 tsp gelatin

2 tbsp water

1 tsp mango essence

1 cup whipping cream

½ cup FARM FRESH ALPHONOSO PUREE

METHOD-

1) Crush the biscuits; mix with butter & powder sugar. Line 7’’ spring form tin with butter paper & press biscuit mixture on top. Set in refrigerator for ½ an hour.

2) Soak ½ tbsp gelatin in 2 tbsp water, stirring continuously till it thickens up. (Place in a bain-marie until it dissolves.) Strain it.

3) Beat whipping cream till medium peaks form.

4) Beat cream cheese, curd, icing sugar, mango essence, till smooth. Add strained gelatin & process till incorporated.

5) Fold whipped cream with spatula.

6) Pour over biscuit base & smooth edges. Put in refrigerator to set for 2 hours.

7) In a bowl add 1 tsp gelatin with 4 tsp of water. Mix together.

8) In a sauce pan add FARM FRESH MANGO PULP warms it. Add gelatin mixture & stir it till it dissolves.

9) Pour this mango puree mixture on top of set cheese cake.

10) Refrigerate for 2 hours & serve chilled.

Recipe type: – Desserts

Degree of difficulty: – easy

Cooking time:-

preparation Time – 10 mins

cooking time – 20 mins

setting Time – 2 hours

total time – 2 hours 30 mins

Serves: – 4