Mango Ricotta Cheesecake

Ingredients

Digestive biscuits  125 gm
butter  20 gm/ 4 tbsp
cream cheese  175 gm
powdered sugar   50 gm
mango puree  100 gm
eggs  3
vanilla essence  1/2 tsp
ricotta cheese  125 gm
yoghurt  125 gm
small mango cut into cubes

Method
crush the biscuits and mix with butter and spread evenly on base of 6 "round detachable ring mould. Leave to set in the fridge.
In a bowl, gently cream the cheeses, yoghurt, eggs, sugar, mango puree and vanilla essence together.
Add the mango cubes to it, pour mixture on the layer of digestive biscuits
Bake at 160 deg. C in a water bath for 50 minutes
let it cool, run a knife through the sides of the cake to demould from the ring, if it doesn't come out easily.
Chill the cake. garnish with sliced mangoes and slivered almonds or serve it plain !

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