Mango Cheesecake

For the cake: First take 1/2 cup milk and add vinegar and let it rest for 10 minutes

Sieve together maida , baking powder and baking soda .

Now in a mixing bowl combine together oil and sugar . Mix them very nicely until they merge well . Now add the milk and vinegar mixture and vanilla essence and mix well .

Now slowly add the dry ingredients to the wet ingredients and mix them by the cut and fold method .

In the meantime preheat the oven at 160 degrees celcius for 10 minutes . Now transfer the cake batter in the greased tin , tap it a little so that the bubbles go away . Place it in the oven and bake it for 25 – 30 minutes .

With a toothpick check the cake whether it is really or not .

If it comes out clean it means it is done .

Take it out of the oven and let it cool down completely .

The cake is ready for the cheesecake base .

Cut the cake into two portions horizontally . Take a round mould and cut one portion of the cake according to its size .

Now cover it with a cling film from one side .

Then place the round piece of cake in the bottom of the mould .

For the cheesecake mixture: For homemade cream cheese , curdle 500 ml of milk and make chenna .

Then with a pinch of salt and 1 tbsp of milk grind it into a smooth paste .

For mango puree take one mango and peel it .

Cut it into pieces and grind it into a smooth paste . Then strain it and cook it with 2 tbsp of sugar until it becomes a little thick .

In a mixing bowl take whipping cream and whisk it with a wire whisk until it becomes fluffy .

It will take 15 minutes

I have done it with a wire whisk , like we use mathani with both our hands

Now add the cream cheese mixture to the cream and mix them nicely . Then add 3/4 of the mango puree and mix well .

Now dissolve the gelatine by keeping the glass in the hot water . Add the dissolved gelatine to the cream mixture and mix them nicely .

For assembling:  Pour the cream mixture on top of the cake and keep it in the freezer for half an hour .

In the meantime soak 1 tsp of vegetarian gelatine in 1/4 cup of warm water to bloom for the glaze . Then dissolve it in hot water by placing the glass in it .

Then add the remaining mango puree to it and mix them well . After half an hour take out the mould from the freezer and pour the mango glaze mixture on top of the cream mixture.

Again keep it in the refrigerator for at least 4 hours to set . Cover it and keep it in the refrigerator .

For serving: Take one mango , peel it and scoop small balls from it .

Take out the cheesecake from the refrigerator .

Place it on top of a glass of de-mould it and place it on the serving plate . Decorate with mango balls and fresh mint leaves .

Cut a slice and serve it in a small plate .