UPSIDE DOWN MANGO CHEESECAKE
 
 
Ingredients
  • For the base
  • 26 digestive biscuits
  • ½ cup (113g), melted butter
  • For the filling
  • 1 cup (240g) cream cheese
  • ¼ cup(45g) white chocolate
  • ⅓ cup condensed milk
  • 1 cup whipped cream
  • 2 mangoes, pureed
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 a 7- inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
  3. ⁠In a mixing bowl, whisk together softened cream cheese, melted chocolate, condensed milk and whipped cream until it's smooth and creamy.
  4. ⁠Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
  5. ⁠Now add the mango puree evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
  6. ⁠Refrigerate the cheesecake for at least 8 hours, or overnight.
  7. ⁠Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the biscuit layer on top and filling at the bottom.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/upside-down-mango-cheesecake/