Mango Cheese Cake

Ingredients for 9inch spring pan:

FOR BASE

20 Digestive biscuits
150gm melted butter (unsalted)

CREAM CHEEZE FILLING

600gm Philedelphia cream cheese 
500ml wipped cream
250ml condensed milk
1tbs geletine 
2tbs boiling water( to dissolve geletine)
3/4 cup mango puree
1tsp mango essense

FOR GLAZE

Mango jelly packet 
Mango peicess

Method for base

Put butter paper on the pan and grind biscuits and mix with butter nicely cover with plastic cling film keep in fridge for an hour

FOR CREAM CHEESE FILLING

Take in a bowl with 2tbs boiling water and mix geletine keep aside

Take cream cheese in a big bowl and blend it for 15 mins add 1tsp mango essence , geletine, condensed milk ,mango puree and blend it for 15 to 20 mins keep aside

Take in a bowl put wipped cream blend it around 20 mins untill it becomes thick

Then gradually mix it with the cream cheese mixture and blend for 15 mins then take out the pan from fridge and put the mixture and cover and keep it for around 8 to 10 hours or over night

FOR GLAZE

Take 1 packet mango jelly 
Prepare jelly and cut mango peices and put on top of the cream cheese and pout the jelly and cover and keep in fridge till jelly forms