Well yes I’m kinda posting this rather late in the year but all the same…..
It was April and the beginning of the ‘Birthdays’ in the our family.
Summer has set in Delhi and by far the only thing to look forward to, are MANGOES !!!!
Mangoes in all form…..I often fantasize about a Mango Party…where from my drinks to appetizers to main course and finally dessert….everything will be made only of Mangoes !!! Oooh….Mama Mia the Mango Mania!!
So here I was working on Shuchi’s birthday cake. It had to be something I love….well something she obviously loves and something to go just perfectly with the weather….and Voila…Mango Cheesecake it was !!!!
I know Shuchi’s love for the fruit….we’ve grown up eating mangoes all through the sultry afternoons of their first floor verandah where she and I would just never get tired of playing with our barbies and blackboards !!
Shuchi is the sister I never had. Though technically a second cousin but we’ve been no less than inseparable twins, in spite all the growing up fights and cold wars. They have only made this bond so much stronger and this relationship so much more real and lovely.
Therefore this had to be special… for her birthday.
The Mango Cheesecake
For the Base
20 Digestive Biscuits
10 Marie Biscuits
4 tbsp Melted Butter
8-9″ diameter loose bottom cake mould
For the Cheesecake
500 g Thick Cream (I used Amul cream)
1 cup Powdered Sugar
300 g Cream Cheese
5 tsp Gelatine soaked in 1/2 cup water
1 cup or 200 ml of Mango Fruit Drink (I used Frooti)
For the Topping / Glaze
2 Fresh Mangoes
1 cup Mango Drink (Frooti)
1 tbsp Sugar
A pinch of yellow colour
1/2 tsp butter
1 tsp gelatine soaked in 1/4 cup mango drink
1. Pound the digestive and Marie biscuits to a rough crumbly powder. I pounded them with the rolling pin after putting them in a zip lock bag.
Melt the butter and mix with the biscuits and now set this in the cake mould. Press it down well and make sure the base is evened out. Keep in the fridge for 1 hour to set well.
2. Heat the soaked gelatine on low flame. keep stirring continuously and make sure it doesn’t come to a boil. Once the gelatine is completely dissolved remove from fire and let it cool.
3. Whip the powdered sugar and cream cheese so they are smoothly blended. Add the mango fruit drink and mix again. Now ad the cream and beat well. Make sure all ingredients are blended in evenly. Since there is mango drink added to the mixture it will not become fluffy and thick. It would be towards the thin consistency.
I have used a mango drink here because the best of the mangoes were still not in season, however if you wish to use fresh mango puree make sure you puree it absolutely smoothly and cook it before adding to the cheesecake.
4. Now add the dissolved gelatine to the cream mix. Beat well.
5. Pour the mixture over the biscuit base and keep in the refrigerator to set for atleast 5-6 hours.
I prefer leaving this overnight for best results.
6. Now for dressing it up…..
Pour the mango drink in a pan. Add the sugar and heat it. Keep stirring continuously.
Now ad the soaked gelatine while still stirring. make sure the gelatine is completely dissolved.
Ad the butter for that lovely glaze and finally add some edible yellow colour to get the perfect mango golden.
Let it cool down to room temperature and pour over the cheesecake.
7. Let the cheesecake rest in the refrigerator for another 3 hours.
8. Finally cover the topping with fresh cut mangoes and decorate with the sprig of mint.
Hope you enjoy reading this and making it as much as I did writing it.
Do write in your comments. They mean a lot to me.