Sunday, September 09, 2012

Mango Cheese Cake - By Uma Shenoi

This is a delicious dessert dish which can be prepared round the year wherever canned Mango pulp is available. Kids will simply love this.


For the Base:
300 g - digestive / marie or any mildly sweet biscuits
1/4 cup - sugar
50 g - butter

For the Cream Cheese :
11/2 liters - milk (full fat)
11/4 tsp - citric acid crystals, dissolved in 1/2 cup warm water

For the Cheese Cake:
300 g - cream cheese
200 g - Alphonso Mango Pulp
200 g - condensed milk
100 g - fresh cream
1 packet - gelatine or 4 tsp - gelatine mixed in 4 to 5 tsp - water
Crush the biscuits evenly into crumbs.
Add sugar and mix well.
Melt the butter, and fold it into the biscuit mixture.
In a baking ring placed on a 8" cake base, line the base with the biscuit mixture evenly with the back of your hand. Press firmly.
Bake in an oven at 250 degree F for about 15 to 20 minutes. Cool.

Boil the milk.
Add the citric acid crystals (dissolved in water) to the milk and mix well, until the milk curdles.
Strain this mixture in a fine muslin cloth.
Blend the cream cheese till smooth and creamy.Mix in the mango pulp.
Gradually fold in the fresh cream, into the condensed milk and blend.
Heat the dissolved gelatine till transparent. Cool it.
Strain through a fine sieve.
Fold into the cheese mixture.  

To Arrange the Cheese Cake:
Take the chilled biscuit lined base.
Pour the cheese cake mixture over this evenly.
Chill for 2 to 3 hours. Carefully loosen and remove the outer cake ring and Serve chilled.

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