Biscuit base:- 1 packet tennis biscuits 100 grm butter melted Crushed the biscuits in food processor. Then add butter. Churn it until mixed well. Spread the crumbs in cake tin. Keep in fridge for 15 minutues.
For cream filling:- 250 grm cream cheese 250 ml fresh cream ¾ tin condensed milk 1 teaspoon vanilla essence ¼ cup fresh mango purée Few drops of mango essence ½ cup chopped mango pieces 1 teaspoon lemon juice 1 -¼ tablespoon gelatin 4 tablespoon water. Mix gelatin and water Keep in micro for 1 minutues. Stir well. Let it cool. Now add all ingredients into food processor. Except mango pieces. Mix well until thick. Now add mango pieces. Mix well. Now pour this mixture on top of the biscuits base. Keep in fridge for 24 hours.
Once set make mango jelly according to packet instructions. Let it cool on room temperature. Now pour over cheesecake. Keep in fridge till set. Decorate with fresh cream. Serve chilled. Enjoy 😊 ￼￼￼