Mango cheese cake

I am a Mango fan, a die hard fan ! I am not a fruit person, my hubby on the other hand is a fruitoman and he eats all kinds of fruits and the contradiction in our case is, my fruit loving hubby doesnt like mangoes and me who doesnt eat fruits can eat 3-4 mangoes in a go ! Till now I haven't seen any one who doesnt like mangoes so S might fall be a  rare species, but the good thing is when we buy mangoes I get to eat most of it as lil A is also not much into mangoes :) Should I say I was gleamed when I saw cheeses cake as this months  Baking partners challenge by Swathi of Zest south Indian Kitchen. And among the recipes given there was this Mango cheese cake. I didnt have to think twice to pick my choice so here I am with my Mango cheese cake inspired from  Divine taste .

Ingredients

For crust

Digestive biscuits -300 gm

Butter - 75 gm 

For filling

Cream cheese - 200 gm ( I used one tub of  philadelphia full fat cream cheese)

Mango pulp - 1 cup

Double cream - 1 cup

Icing sugar sugar 125 gm

Gelatin - 10 gm ( 1 sachet )/ Agar agar 1 1/2 tsp/ 6gm

Water - 3-4 tbs for gelatin or 1 cup if using agar agar

For mango glaze

Mango pulp - 3/4cup

Gelatin - 5 gm (1/2 of sachet )/ Agar agar - 1/4 tsp

Hot  water - 1/4 cup

Method

1.Powder digestive biscuits in a mixie/food processor to fine crumbs.

2.Melt butter in a microwave and add melted butter to the biscuit powder and mix well, the biscuit powder will be little moist now.

3.Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.

4.Allow gelatin to bloom in 3- 4  tbs of boiling water , if using agar agar add the powder  to 1 cup of boiling water and simmer it for about 5 minutes until it has dissolved completely.

Add mango puree to agar agar /gelatin and mix.

5.Meanwhile in bowl add cream cheese, icing sugar and mix. Add double cream and beat it in a standmixer or with a beater until soft peaks are formed. Add mango puree with gelatin/agar agar and fold it into the cream cheese mix.

Spread it evenly on top of the refrigerated biscuit base and chill again 1 hour.

10.Prepare the mango glaze by dissolving gelatin/ agar agar in hot water or  boiling in water .Add this to the mango puree.

11.Pour the mango glaze over the set mango cheese filling and refrigerate for 2 hours or until set.

12.Carefully remove the loose bottom, cut and serve !