Cheese spread - 1 tub (I used Amul creamy cheese)Cream - 100 gms (I used Amul)
Cottage Cheese - 250gms (I used Amul paneer)
Sugar - Half a cup
Mango puree from 4 ripe mangoes
Gelatin - 1 tbsp (I used Lion vegetarian gelatin)
Hot Water - 1/4 cup
Digestive biscuits - 2 packets (I used Marie biscuit)
Unsalted butter, melted - 75 gm
Crush the biscuits in a food processor to form a coarse powder. Add the melted butter and mix well. Press into a spring form pan or a loose bottom dish, or individual glasses. Refrigerate till rest of the cheesecake is ready.
Blend the mango pulp with sugar and set aside. Add gelatin to hot water till completely dissolved. Add this to the mango puree and stir well.
Blend together the cheese spread, cottage cheese and cream. To this cheese mixture, add half the mango pulp and beat till well incorporated.
Pour the mango-cheese mixture over the biscuit layer as a second layer and refrigerate for a about 2 hours. As a third layer, pour the mango pulp gently over the mango-cheese ensuring the layers do not get mixed. Refrigerate for at least 8 hours or overnight.