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Digestive biscuits – 200 g
Melted butter – 100 g
Cream cheese – 400 g
SWAD Kesar Mango Pulp – 1 cup
Fresh cream – 200 ml
Powdered sugar – ½ cup
Gelatin – 2 tsp (dissolved in 3 tbsp warm water)
Vanilla extract – 1 tsp
SWAD Kesar Mango Pulp – ½ cup
Gelatin – 1 tsp (dissolved in 2 tbsp warm water)
Crush biscuits, mix with butter, press into tin, chill 30 mins.
Beat cream cheese, sugar, vanilla. Add cream, mango pulp, gelatin; mix well.
Pour over crust, refrigerate 4–5 hrs.
Mix topping pulp with gelatin, spread over set cheesecake; chill 1–2 hrs.
Slice and serve chilled.
