Mango Lassi Cheesecake

I came across of this delicious mango lassi cheesecake from a cooking show.  It has the authentic flavor of cardamom and mango that will be a crowd puller. Co-incidentally I had a few mangoes bought from the wet market in my fridge.  Just right after the cooking show,  I gathered the ingredients and started making my own.  That's how much i got hooked up with the recipe. Easy to whip up and like any other cheesecake the chilling process is the real torment.  I'm not good when it comes to being patient. Anyhow,  after the overnight of setting and chilling, my gorgeous saffron coloured beauty are ready for the first slice. It was a perfect slice and I can't wait to dig in.  

Loaded with riped mango chunks and bursting with the deadly combo of saffron, cardamom and sweet mango pulp,  every bite are heaven. You'll never get tired of this gorgeous looking mango lassi cheesecake. The whole household devour the cake to the core.  The crunchy Graham cracker base with soft and rich cream cheese filling indeed a hit among my family.

Ingredients 

1/2 cup Graham crackers

3 tbsp brown sugar

4 tbsp butter,melted

For The Cheesecake Filling

3 cups cream cheese

1 cup mango pulp

1/2 pack gelatine

3 tsp hot water

1 tsp sugar 

3/4 cup white chocolate chips 

3 tbsp cream

3/4 cup confectioners sugar

1 cup whipping cream

1/4 tsp cardamom powder

Pinch of saffron, diluted with 3 tbsp hot water.

For Garnishing

Mango chunks

Dessicated coconut

Methods

In a food processor, pulse all the ingredients listed under "For Crust" to a smooth texture. 

Line a 9'inch round springfoam with parchment paper.  Spread the crust to the prepared springfoam and press firmly.  Refrigerate for 30 minutes to set. 

In a bowl add white chocolate chips and 3 tbsp cream. Melt using a double boiler method or in a microwave. Keep aside.

In another bowl,  add gelatine and 3 tsp hot water.  Stir and keep aside to bloom. 

Using a stand or hand mixer, beat the cream cheese for 30 seconds. Beat in the mango pulp & confectioners sugar.

Add the melted white chocolate,diluted saffron, cardamom powder and gelatine. Beat till combine. 

In another clean bowl,  whip the cold whipping cream to soft peak. 

Using a spatula gently,  fold in the whipped cream till combine.  Do not over mix. 

Pour the mixture over to the graham cracker base and smooth the surface with spatula. Set in the refrigerator overnight. 

Garnish with mango chunks and dessicated coconut. Remove from pan, slice and enjoy. 

Notes

• Dip sharp knife in hot water and wipe with kitchen towel before slicing to get a perfect slice each time. 
• Do not overfold the whipped cream.  
• Set the cheesecake in fridge at least 6 hours or better still overnight