BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR PRIMIERE BODHGAYA
| INGREDIENTS | Quantity | UOM |
| Cream cheese | 0.05 | kg |
| Cream | 0,04 | Kg |
| Sugar | 0.25 | Kg |
| Mango fresh | 0.075 | Kg |
| Gelatine powder vegetarians | 0.01 | Kg |
| Graham cracker crumbs | 0.05 | Kg |
| Unsalted butter melted | 0.045 | Kg |
METHOD :
Powder the graham crackers coarsely in a food processor.Add melted butter and process again until the mixture comes together.Press into the bottom of an 8″ pan that’s lined with aluminium foil or use individual glasses..Refrigerate this while preparing the rest of the cheesecake.
Whisk the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. Add the gelatine or agar agar to the hot water and stir till it completely dissolves.Add the mango puree to this and stir well.Keep half of this mixture aside and add the rest to the cream cheese mixture.Stir gently until well combined.Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 mins depending on how much time you have Pour the mango mixture as the third layer. Do this gently so that the layers don’t combine. Refrigerate overnight and serve chilled
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