Mango Cheesecake (Eggless)

Mango Cheesecake (Eggless, Bakeless)

Ingredients:
Base
200 Gms - Digestive Biscuits(crumbed)
6 Tbsp - Butter(melted)
2 Tsp - Hot Water

Cheesecake Filling
1 Tbsp - Gelatine
1/4 Cup, 2 Tbsp - Water
340 Gms - Philadelphia Cream Cheese (softened at room temperature)
1/2 Cup - Sugar
1 Tsp - vanilla essence (optional)
Lemon juice from 1 lemon
1 1/2 Cup - Mango Pulp
1/2 Cup - Small chunks of Mango
200 ML - Whipping Cream

Glaze Topping
3/2 Cup - Mango Pulp
1/4 Cup, 2 Tbsp - Water
1 Tbsp - Gelatine

Procedure:
Base
1) Pulse the biscuits to get fine crumbs.
2) Mix the melted butter and hot water to the crumbs.
3) Press into base of 9x9 springform tin.
4) Set them in freezer for 15 min or in refrigerator for 30 min.

Cheesecake Filling
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Beat the softened cream cheese until smooth.
3) Gradually add the sugar, dissolved gelatine, vanilla essence, lemon juice and mango pulp. Blend well.
4) Beat the whipping cream until just stiff.
5) Fold in cream and mango chunks into cheese mixture.
6) Pour into prepared crumb crust. Refrigerate until firm (4-5 hrs in refrigerator, 1-11/2 hrs in freezer).

Glaze Topping
1) Dissolve the gelatine in 2 Tbsp water till it is soft. Boil the rest 1/4 cup water, switch off the stove, dissolve the softened gelatine into the hot water and stir well.
2) Add the dissolved gelatine into the mango pulp and mix well.
3) Pour on top of the cheese filling and let in set in the refrigerator for at least 5 hrs.

Note:
1) Best with fresh mangoes. Make sure the pulp for glaze is smooth.
2) It is better if it is kept in refrigerator to set.
3) Make sure the cheese filling is set completely before pouring the glaze topping.
4) Before removing side of springform, loosen the sides with knife, make sure it is loosened till the bottom crust.