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Ingredients:
Crust Bran biscuits or Digestive biscuits 8-10 Butter 2 tablespoons
Filling Skimmed milk 1 cup
Condensed milk ? cup
Cornflour 1 tablespoon
Carrageenan (vegetarian gelatine) 1 tablespoon
Skimmed milk cottage cheese 2 cups
Skimmed milk yogurt, hung 1? cups
Mango pulp 2 cups
Mango essence 1 teaspoon
Sugar, powdered ? cup
Topping Mango jelly 1 tablespoon
Mango, peeled and sliced 1
Method
Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper.
Press the mixture lightly and place it in the refrigerator to set.
Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk.
Cook stirring continuously till the mixture thickens. Set aside.
Mix carrageenan or gelatine in a little water and heat in the microwave for one minute. Remove from the microwave and set aside.
Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again.
Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender.
Add the dissolved carrageenan or gelatine and blend again.
Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours.
Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool.
Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set.
Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water.
Serve chilled with sliced mango fan.
Crust Bran biscuits or Digestive biscuits 8-10 Butter 2 tablespoons
Filling Skimmed milk 1 cup
Condensed milk ? cup
Cornflour 1 tablespoon
Carrageenan (vegetarian gelatine) 1 tablespoon
Skimmed milk cottage cheese 2 cups
Skimmed milk yogurt, hung 1? cups
Mango pulp 2 cups
Mango essence 1 teaspoon
Sugar, powdered ? cup
Topping Mango jelly 1 tablespoon
Mango, peeled and sliced 1
Method
Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper.
Press the mixture lightly and place it in the refrigerator to set.
Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk.
Cook stirring continuously till the mixture thickens. Set aside.
Mix carrageenan or gelatine in a little water and heat in the microwave for one minute. Remove from the microwave and set aside.
Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again.
Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender.
Add the dissolved carrageenan or gelatine and blend again.
Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours.
Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool.
Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set.
Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water.
Serve chilled with sliced mango fan.
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