Page 50 - CBS Cookbook

Mango Cheesecake

Ms. Nandini Biswas (Gr 3 Teacher from 2016) Greece

Click to add subtitle Ingredients:

Graham crackers-150 gm Lemon zest – 1 tsp.
Butter 150 gm. Sugar – ¾ cup ( for cheese).
Full Cream Milk – 1 ½ lt. Sugar – ¼ cup for mango puree.
Lemon juice – 2 tbsp. Mango – 4.
Egg – 3.

Method: 7. Put the cheese in the blender along with
the eggs and sugar (3/4 cup).
1. Crush graham crackers and mix it with
melted butter to form the base of the 8. Add lemon zest.
cheesecake. 9. Pour the batter over the base in the cake
2. Pour the base into your cake pan and pan and bake for 45-50 minutes.
chill in the refrigerator.
10.Cool.
3. Bring the milk to a boil and add lemon
juice to it. 11.Cut 2 mangoes and put them in the
blender along with ¼ cup of sugar.
4. When the milk curdles, strain it.
12.Pour the mango puree on top of the
5. Wash the cheese in cold water cake.
and hang it in a muslin cloth for one 13.Cut the remaining mangoes as you like
hour.
and decorate your mango cheesecake!
6. Preheat oven to 175-degree C.