Summer Mango Cheese Cake
- Mango 2
- Self-raising Flour 4 tbsp
- Milk Biscuits 200 gms
- Butter 3-4 tbsp
- Caster Sugar 8 tbsp
- Ricotta Cheese 2-1/2 cup
- Vanilla essence 1 tsp
- Eggs 3
- Olpers Cream 2 Cup
Pre-heat oven at mark 4 and line and grease 8 inch loose bottom cake tin.
Blend one peeled and sliced mango into blender till smooth puree.
In food processor crush biscuit add melted butter mix well till biscuit crumbled.
Press biscuits on the bottom of loose bottom cake tin and refrigerate to set.
Beat cheese for 3-4 minutes with electric beater until medium peaks form.
Add vanilla essence and sugar beat more to incorporate.
Add one egg and beat well to mix, add one egg at a time add all egg one by one and beat until mix.
Sift flour add into mango puree mix then fold into egg mixture by spatula, pour over biscuit tin.
Bake for about an hour remove and let it cool on room temperature. Decorate with mango slices and mint leaves. Ready to serve.
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