Mango Cheesecake

Mango!!!! The King Of Fruits... The only fruit which dominated my family when it came to fruits. They dont mind a mango with every meal for the whole of summer. Its like a sweet craving which is being satiated with mango. So, isnt this a perfect reason to make mango flavoured cheesecake for a family which have all the mango people living together.... Relished it till the last bite..!!!!!
             Coming to the cheesecake... For the base i used a cake base against the biscuit layer which is generally used.. We prefer it that way.. And i baked this sponge cake at home a day before in the same loosebottom tin, so that i could get the exact size of the tin.. Alternatively you can even take 1 cup of crumbled cake and mix 2-3tbsp of melted butter. Press this mixture firmly in the grease loosebottom tin and leave it in the refrigerator for 1/2 hr till you make the cheesecake filling.
          I have used only 2tbsp of powdered sugar as my mangoes were really sweet and so i didnt feel the need to add extra sugar.. And my family too loves it this way only.. A bit less sweet.. Incase your mangoes are not that sweet you can add more powdered sugar as per your taste and preference..

Ingredients:

1 9inch round sponge cake cut horizontally in a thin layer

1 box Britannia cream cheese ie 180gms

2tbsp powdered sugar

1/2 cup whipped cream

1 cup alphonso mango pulp

2 alphonso mangoes cut in small pieces

1/2 tbsp veg gelatin

1/8 cup warm water

Method:

For the base: Put the spong cake in the loosebottom tin and leave it in fridge while we make our filling.

For the cheesecake filling: Dissolve gelatin in warm water and mix it with mango puree. Sieve once. Combine the cream cheese and sugar and blend with a hand beater, till it becomes smooth and fluffy. Add mango puree and beat again with beater. Add the whipped cream and mix with light hands. Donot use beater at this stage. Then add mango pieces and  pour this mixture over the cake base and return it to the fridge for 3-4 hours until set. Before serving leave it out of fridge for 10mins so that the sides get loosened and cheesecake can be removed from tin.