Mango and Coconut Cheesecake

Ingredients list for Mango and Coconut Cheesecake

• 2 cups Mango Puree
• 1 cup Coconut Milk Powder
• 1 litre Milk
• 1 teaspoon Vinegar mixed with 1 tsp water
• 20-25 Crushed butter biscuits
• 2 tablespoons Chocolate powder
• 2 tablespoons Melted butter
• 1 tablespoon Gelatin
• 3 tablespoons Castor sugar
• 1/2 cup Fresh cream
• 1 cup Hung yogurt
• 2 tablespoons Pistachios chopped
• 1/2 cup Mango jelly

Method

1. Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar water and mix till the milk is curdled.
2. Take crushed biscuits in a mixing bowl, add chocolate powder and melted butter and mix well.
3. Transfer the biscuit mixture into a spring bottom cake tin and spread it evenly. Keep it in refrigerator to set.
4. Strain the curdled milk through the muslin cloth to separate the chenna from the liquid. Tie the muslin cloth into a bundle so that the excess water is drained. Transfer chenna onto a plate and spread out to cool down to room temperature.
5. Mix gelatin and ¼ cup water in a bowl and set aside till it proves.
6. Put the chenna in a blender jar, add castor sugar and blend well. Add cream and continue to blend. Add mango puree, coconut milk powder and hung yogurt and blend again. Add soaked gelatin and blend till smooth.
7. Pour this mango-coconut mixture over biscuit layer and keep the cake tin in the refrigerator till it sets.
8. Demould the prepared cheesecake, sprinkle pistachios over it and pour the mango jelly. Keep the cake tin back in the refrigerator to set.
9. Cut into wedges and serve in individual plates.

Nutrition Info