Philadelphia Mango Cheese Cake!

Philadelphia Style Mango Cheesecake

Made from scratch. Using the most suspecting ingredients from a basic pantry!

Ingredients

For the Base

• 12 digestive biscuits
• 100 grams salted butter
• 50 grams refined sugar

For the cheesecake

• 400 gms Amul Amrakhand (mango shrikhand). Alternatively 400 grams Greek yoghurt (desi hung curd!)
• 400 gms  Fresh Cottage cheese
• ½ teaspoon Vanilla essence
• 150 grams sugar (ONLY if you’ve chosen the hung yogurt
• 4 ripe alphonso mangoes, peeled, diced (yumm.. control!)
• 2 whole eggs
• 2 heaped tablespoons all purpose flour (maida)

Equipment

• Oven
• Blender
• Aluminum foil
• Baking tray (I have a hexagonal, you can use pretty much any tray) 
•  Freezer

Instructions

• Line the baking tray with aluminum foil and grease it from inside using butter.
• Crush the digestive biscuits coarsely, add butter and sugar. Press it evenly on the base of the lined baking tray. Put the tray in the freezer while we get our cheesecake ingredients ready.
• Add all the ingredients of the cheesecake except eggs and flour in a blender. Blend it to a soft fluffy puree. You will need to exercise control at this stage of cooking to not lick from too much from the blender jar!
• Empty he jar in a big bowl. Add eggs. Beat. Add flour. Beat
• Remove the baking tray with the base from the freezer. Pour the godly cheese-yogurt-mango blend in the baking tray
• Preheat the oven to 250 degrees C
• Bake at 250 degrees C for 20 mins then at 180 degrees C for 45 mins. Let it rest for 30 mins.
• Lift the foil. Transfer to a plate. Slice it. 
• Lose yourself!