Ingredients:

• For the base:
• 300 g – digestive sweet biscuits
• 1/4 cup – Sugar
• 50 g – Butter
• For the Cream cheese :
• 1.5 litres – Milk (full fat)
• 1.25 tsp – citric acid crystals, dissolved in 1/2 cup warm water
• For the cheese cake:
• 300 g – Cream cheese
• 200 g – condensed Milk
• 100 g – fresh Cream
• 1 packet – gelatine or 4 tsp – gelatine mixed in 4 to 5 tsp – water
• 3 – alphonso mangoes
• 1 to 2 drops – Mango essence
• 1 to 2 tbsp – powdered Sugar

Method:

1. Crush the biscuits evenly into crumbs.
2. Add sugar and mix well. Melt the butter, and fold it into the biscuit mixture.
3. In a loose pie dish (8 approximately) line the base and sides with the biscuit mixture evenly with the back of your hand. Press firmly.
4. Bake in an oven at 250 degree Fahrenheit for about15 to 20 minutes. Cool.
5. Boil the milk.
6. Add the citric acid crystals (dissolved in water) to the milk and mix well, until the milk curdles.
7. Strain this mixture in a fine muslin cloth.
8. Blend the cream cheese till smooth and creamy.
9. Gradually fold in the fresh cream, into the condensed milk and blend.
10. Heat the dissolved gelatine till transparent. Cool it.
11. Strain through a fine sieve.
12. Fold into the cheese mixture.
13. Peel the mangoes and make thin slices. To arrange the cheese cake:
14. Take the chilled biscuit lined dish.
15. Arrange the slices of 2 mangoes evenly on the biscuit layer.
16. Sprinkle some powdered sugar and few drops of mango essence.
17. Pour the cheese cake mixture over this evenly.
18. Arrange the remaining slices of mango.
19. Chill for 2 to 3 hours. Serve chilled.

Recipe courtesy of Anita Raheja