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SH30 days, 30 giveaways - Welcome to my virtual Birthday Party, where I’m celebrating with you ALL month! 🎂
Today’s Giveaway- Digital copy of Eggless Baking by Shivesh and my e-book Better Baking With Shivesh🥰
To win:
💁🏻♂️Follow me @shivesh17
💁🏻♂️Like this reel and Reshare it on your story
💁🏻♂️Tag three friends in the comments below
7 winners will be announced each week❤️
Ingredients
FOR THE BASE
25 digestive biscuits
1/2 cup butter, melted
FOR THE CHEESECAKE BATTER
1 + ½ cup cream cheese (345 grams)
1 cup mango puree
1/3 cup white chocolate, melted
1 + ½ cup whipped cream (3/4 cup whipping cream, beaten to stiff peaks)
FOR THE GARNISH
Mango slices
Mango jelly, for topping
Instructions
1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
2. Press the biscuit mixture into the bottom of an oval dish. Place it in the refrigerator to set while you prepare the filling.
3. In a mixing bowl, whisk together softened cream cheese, mango puree, melted white chocolate and whipped cream until it's smooth and creamy.
4. Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
5. Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
6. Slice your mangoes thinly and arrange them over the set cheesecake in a pattern of your choice.
7. Lastly make the mango jelly as per the instructions given behind the pack.
8. Pour over the mango jelly mix with the help of the back of the spoon.
9. Refrigerate again till jelly sets completely and enjoy!
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@shivesh17
