Mango cheesecake

You need a springform pan (I used 20 cm pan) and Parchment papers.

Ingredients

1. 200 gm digestive biscuits
2. 400 gm cream cheese (home made)
3. 200 ml whip cream
4. 200 ml liquid white chocolate (you can use condensed milk also)
5. 1 and 1/2 cup mango puree for cheesecake
6. 10 gm gelatin powder
7. 50 ml water
8. 4 table spoon butter.

For top mango layer:

1. 2 cup mango puree
2. 2 tsp sugar
3. 6 gm gelatin
4. 30 ml water

Recipe

1. Crushed digestive biscuits &  make powder, add 4 table spoon butter & mix well. Place the powdered biscuits on the springform pan & press it with a glass. The base layer is ready & keep it in the fridge for 1 hour.
2. In a large bowl, take cream cheese, whip cream & liquid white chocolate & whip it one by one  with hand blender. Add 1 & half cup mango pulp puree & mix gently with the cream cheese mixture. Dissolve 10 gm gelatin in 50 ml warm water & mix well. Add gelatin to the mango cream cheese mixture slowly. Pour the mango cream cheese mixture on to the biscuit layer (springform pan). Keep it in the fridge for at least 8/10 hours.
3. Then make the third layer. Take 2 cup mango pulp puree, & add 2 tsp powdered sugar, mix well. 6 gm gelatin dissolve in 30 ml warm water & mix well. Then add gelatin with mango puree. Pour the mango puree on to the mango cream cheese layer. Keep it again in the fridge for 10/12 hours.

Your Mango cheesecake is ready now. Enjoy.

Thank you.
Shruti Sarmah 
(শ্ৰুতি শৰ্মা)