- 50 grams Digestive Biscuits or Marie Biscuit
- 25 grams (2 tbsp) Butter melted
- 6 grams Gelatin / Agar Agar
- 5 tablespoons Water
- 400 grams (1.75 cups) Cream Cheese at room temperature
- 200 grams Cream preferably heavy cream or whipping cream
- 350 grams Mango Puree
- 70-100 grams (0.5 cups) Icing Sugar this quantity varies based on taste and sweetness of mangoes
Add biscuits to a food processor and process till crumbs form. Add the melted butter and run it again for a few seconds till the mixture becomes clumpy. Line two muffin tins (mine were 6 muffins in each tin) with cupcake liners. Add a tablespoon and a half of the biscuit crumb to each cavity and press it down lightly till the base has an even layer of biscuit crumb. Refrigerate for 20 minutes.
Add gelatin and water to a bowl and mix well. Let this bloom for five minutes and then microwave for 20 seconds. Set aside.
In a blender, place cream cheese, cream, mango puree, icing sugar and the gelatin mixture. Blend for 3-4 minutes till thick and creamy.
Divide this mixture in the muffin tin since its filled to the top. Refrigerate the cheesecakes for 6-8 hours or overnight.
- Cream Cheese: Use philadelphia cream cheese if available for best results. Alternate brands in India are Britannia and D'lecta. Don't use creamy cheese spread.
- Hung Curd or Yogurt: To make hung curd, line a sieve with a muslin cloth and place approx 450 grams curd in it. Place the sieve on a bowl and let this sit in the refrigerator for 24 hours. This will remove all the whey and you can use the thick curd or yogurt as a replacement for cream cheese
- Icing Sugar: The amount of icing sugar should be adjusted based on how sweet you'd like your cheesecake to be and how sweet the mango puree is. Start with 70 grams and add more if required
Calories: 243kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 135mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1008IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg