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Friday, 16 August 2013

Mango swirls cheese cake

Ingredients for base
Digestive biscuits crush 200 gm
Butter 4 ounces melted
Ingredients for filling
Cream cheese 200 gm
Curd cheese 200 gm
Mango blended 1 ½ cup
Caster sugar ½ cup
Cream 400 gm
Gelatin 2 tbsp
Lemon juice 1 to 2 tbsp
Mango pieces 1 cup
Method for base
Crush biscuits mixed with melted butter, spread in a 9 inch loose bottom pan, bake for 10 minutes on 180 degree C, remove and keep aside.
Method for filling
In a bowl beat together both the cheese with ½ cup caster sugar, lemon juice fold in whipped cream and ½ mixture of dissolved gelatin, mix the remaining gelatin into the mango puree, spread the cream cheese mixture on the biscuit base, level properly, top with mango puree, swirl lightly to give a marble effect, chill until set. Decorate with mango pieces and whipped cream.

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