Eggless Mango Cheesecake

Preparation time: 40 min
Bake: 1 hour

Mango Cheesecake

Freeze- 2 hours
Serves: 8

Ingredients-

For the crust:

• 200gm digestive biscuit
• 1/4 cup sugar
• 1/3 cup melted unsalted butter

For the filling:

• 350gm cream cheese (should be at room temperature)
• 2 tsp corn flour
• 3/4 cup sugar
• 2 ripe mangoes

For garnishing:

• 8 thin mango slices
• 1 strawberry

Method-

1. Pre-heat the oven at 180 degree celsius
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well untill looks nicely crumbled.
3. Place the crumbled mix into cake tin. Spread evenly and press down firmly.
4. Bake this for 6 min on medium rack. 
5. Prepare mango by peeling and chopping into chunks.
6. Add mango chunks, cram cheese, sugar and corn flour in a large bowl and beat it nicely untill it becomes smooth in texture.
7. Pour the mix over the crust and bake for 35 min @ 180 degree celsius.
8. Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
9. Garnish the cheesecake with mango slices and strawberry.