Ingredients:

• For crust:
• 2 cups – any digestive biscuits
• 1/2 cup – Butter
• 2 tbsp – chocolate powder
• For Filling:
• 1 cup – Sugar
• 2 cups – Cottage cheese
• 3 cups – full Cream yogurt
• 15 g – china grass
• 2.5 cups – Mango puree , tinned ones)
• 1 tsp – vanilla extract
• For Mango glaze:
• 1/2 cup – Mango puree
• 2 tbsp – water
• 2 tbsp – Sugar
• 1 tbsp – Lime juice

Method:

1. To make yogurt cheese the day before, strain the yogurt in a cheese cloth and refrigerate overnight.
2. Next day, give a quick whip to the digestive biscuits with chocolate powder.
3. Melt the butter and add it to the powdered biscuits, now transfer it to an 8 inch spring form pan and refrigerate for half an hour.
4. Take the cottage cheese, yogurt cheese, sugar, vanilla in a bowl and whisk it well.
5. Heat the mango puree in a vessel and add the china grass powder in it, stir in low heat until its melts completely.
6. Slowly add this mango mixture to the prepared cheese mixture, give a gentle whisk until they gets mixed well.
7. Pour this mango-cheese mixture over the already prepared crust and keep it in the refrigerator for at least 5 hours.
8. For mango glaze, put all the ingredients in a pan and cook in medium heat until it thickens.
9. Spoon the glaze over the prepared cheese cake and again leave it in refrigerator for 2 more hours.
10. Recipe courtesy: Priya Easy N Tasty Recipes.