PREPARATION

1. In a blender, add 200 grams digestive biscuits and blend it into a fine powder.
2. Add 125 milliliters butter, 25 grams sugar and blend it again.
3. Fill the biscuits mixture in cake base and press the mixture into the bottom.
4. Refrigerate for 1 hour.
5. In a bowl, add 125 milliliters water, 4 teaspoons gelatin and microwave for 30 seconds.
6. Remove it from microwave and mix it well.
7. In a blender, add 500 grams mangoes, 150 grams powdered sugar, 250 grams cream cheese, gelatin mixture, 100 grams fresh cream and blend it into a smooth puree.
8. Add the cream mixture on top of biscuits base and spread it evenly.
9. Again refrigerate for 5 - 6 hours.
10. In a bowl, add 100 milliliters water, 1 tablespoon gelatin and microwave for 30 seconds.
11. Remove it from microwave.
12. In a mixing bowl, add 300 grams mango puree, gelatin mixture and mix it well.
13. Add the mango mixture on top of cake base and spread it evenly.
14. Again refrigerate for 6 hours.
15. Decorate it with whipped cream and mango pieces.
16. Again refrigerate for 2 hours.
17. Cut it into slices.
18. Serve.

No Bake Gulab Jamun Cheesecake

Servings - 4 - 5

INGREDIENTS
Digestive biscuits - 200 grams
Butter - 60 milliliters
Cream cheese - 280 grams
Powdered sugar - 150 grams
Vanilla extract - 1 teaspoon
Whipped cream - 400 grams
Gulab jamun - 12 - 15
Powdered pistachios - for garnishing
Powdered almonds - for garnishing