Mango cheese cake

Ingredients 

• Crust,½ centimeter cubes  

 • Digestive biscuits  8 - 10 

• Butter  2 tablespoons 

• FILLING  

 • Skimmed milk  1 cup

 • Condensed milk  1/2 cup

 • Cornflour/ corn starch  1 tablespoon

 • Carrageenan (vegetarian gelatin)  1 tablespoon / or normal gelatin

 • Cottage cheese (paneer)  2 cups

 • Skimmed milk yogurt  1 1/2 cups

 • Mango pulp 2 cups

 • Mango essence  1 teaspoon

 • Sugar,powdered  1/2 cup

 • Topping  

 • Mango jelly  1 tablespoon

 • Mango,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 gelatin 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 gelatin 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.

Chef's Tip - Spring form pan is similar to a round shallow cake tin but with a removable base.