A refreshing cheesecake recipe using Mango and Coconut.
MANGO AND COCONUT CHEESECAKE
Ingredients
2 cups mango puree
1 cup coconut milk powder
1 litre milk
1 tsp vinegar
20-25 crushed butter biscuits
1 tbsp chocolate powder
1 tbsp melted butter
1 tbsp gelatin
3 tbsp castor sugar
½ cup fresh cream
1 cup hung yogurt
Mango jelly for serving
Method
1. Heat milk in a deep non-stick pan and bring it to a boil. Add vinegar and mix till the milk is curdled.
2. Combine crushed biscuits, chocolate powder, melted butter in a bowl and mix well.
3. Transfer the biscuit mixture in a cake tin and spread it evenly to make a layer. Keep it in refrigerator till chilled.
4. Strain the curdled milk through the muslin cloth so that the liquid and chenna separates. Tie the muslin cloth into a bundle so that the excess water is strained. Transfer the prepared chenna on a plate and cool to room temperature.
5. Mix gelatin and ¼ cup water in a bowl and set aside till it is soaked.
6. Put the chenna in a blender jar, add castor sugar and blend well. Add cream and continue to blend. Add mango puree, coconut milk powder, hung yogurt and blend again. Add soaked gelatin and blend till smooth.
7. Pour the prepared mango-coconut mixture on biscuit mixture to make another layer. Refrigerator till it sets.
8. Demould the prepared cheesecake, make a layer of mango jelly, cut into wedges and serve chilled.
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