Mango Cheesecake

Ingredients-

Mango puree – 175gms

Egg – 1

Egg yolk – 1

Icing sugar – 75gms

Gelatin – 32gms

Whipped cream – 150gms

Cream cheese – 200gms

Water – 3ml

Marie biscuits

Butter

Method-

Step 1- Crush the biscuits and mix then crumbs with butter to form a base. Bake the base for 10 minutes at 180*C.

Step 2- Cook the egg, egg yolk and icing sugar in a double-boiler till you get a ‘sabayon’ (ribbon stretch) and mix it with the cream cheese. Add this mixture to the whipped cream and mango puree and mix. Again, in a double boil heat the gelatin and add 3ml of hot water if necessary and then add the gelatin to the final mixture. Pour the mixture onto the base and refrigerate it.

Step 3- When the mixture is half frozen add glaze (mango puree, water and gelatin mixture) on top of it and refrigerate it again.

-----

An egg less way (tried and tested) ->

For the egg-less version only the Step 2 has a little change.
Step 2 - Double boil the mango puree and icing sugar till the sugar dissolves. Set it aside to cool once that is done. Next double-boil the gelatin and add it to the mango puree and sugar mix.

Step 3 - Beat the whipped cream and cream cheese together.

Step 4 - Once the Mango, sugar and gelatin mix has cooled down. Mix it with the whipped cream and cream cheese mix. Pour this final mix onto the biscuit base.

Step 5 - Same as Step 3 of the Cheese cake with egg recipe