Mango Ricotta Cheesecake
Mango is one of the most popular, nutritionally rich fruits with a unique flavour and healthy qualities.
Ingredients: Digestive biscuits: 125 gm Butter: 20 gm Philadelphia cream cheese: 175 gm Powdered Sugar: 50 gm Alphonso mango puree: 100 gm Eggs: 3 Vanilla essence: half tsp Ricotta cheese: 125 gm Yogurt: 125 gm 1 small alphonso mango cut into cubes.
Method: Crush the biscuits and mix with butter and spread evenly on base of 6” round (detachable) ring mould. Leave to set in the fridge. In a bowl, gently cream the cheeses, yoghurt, eggs, sugar, mango puree and vanilla essence together. Add the mango chunks to it and pour mixture on the layer of digestive biscuits. Bake it at 160 degrees C in water bath for about 50 minutes. Let it cool. Run a hot knife through the sides of the cake to demould from the ring if it doesn’t come out easily. Chill the cake. Garnish with sliced mangoes and slivered almonds or serve as it is!
(The writer is chef at Foodhall, Bangalore)
