A refreshing cheesecake recipe using Mango and Coconut.MANGO AND COCONUT CHEESECAKEIngredients 2 cups mango puree 1 cup coconut milk powder1 litre milk 1 tsp vinegar 20-25 crushed butter biscuits 1 tbsp chocolate powder1 tbsp melted butter1 tbsp gelatin 3 tbsp castor sugar½ cup fresh cream1 cup hung yogurt Mango jelly for servingMethod1. 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. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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