Mango Cheesecake. Beat 1 cup heavy cream with 2 tablespoons confectioner’s sugar till stiff peaks are formed and chill till needed.
Cream Cheese 1 package
(at room temperature) (150 grams)
Paneer 100 grams
Heavy cream 1 cup
Confectioner’s sugar 2 tbsp
Milk ¼ cup
Sugar (powdered) 6 heaped tsp
Butter (melted) 4 tbsp
Vanilla essence 1 tsp
Mango Crush ¼ cup
Beat 1 cup heavy cream with 2 tablespoons confectioner’s sugar till stiff peaks are formed and chill till needed.
Crush the biscuits into crumbs. Add the melted butter mix till it resembles wet sand. Press this mixture into the bottom of the serving bowls, about ½ an inch in thickness. Chill in the freezer for atleast 10 minutes.
Grate the paneer and blend it in the mixie jar till it is very smooth with a couple of teaspoons of water.
Add the paneer to the sugar, vanilla and the cream cheese and beat with a whisk till soft and creamy. Fold in the whipped cream with a spatula very gently. Add milk as needed (little at a time to get a creamy consistency)
Chop the mango after peeling into small pieces and mix half the amount into the cheesecake filling.
Pour the cream cheese mixture into the prepared cheesecake base, smoothen the top with the back of a spoon.
Top the cheesecake with a few teaspoons of mango crush and chill for 1 hour.
Decorate the top of the cheesecake with the rest of the mango pieces and chill before serving