Recipe Of The Week | Mango Shrikhand Cheesecake | Nipacooks

Nipa creates for us these mouth-watering mini mango shrikhand cheesecakes. You won’t need to share these cheesecakes as they are made for individual portions and are completely irresistible for those with a sweet tooth.
You can switch up the recipe and create one large cheesecake for the family to share or even try it with some of your favourite flavours.

Ingredients:

260g hung yogurt*
260g biscuits (any)
1 tbsp warm milk
5-6 saffron strands
100g mango pulp/puree (fresh or from a can)
50g powdered sugar
60g butter
2 tbsp crushed pistachios & almonds, mixed
1/8 tsp ground cardamom & nutmeg

*Hung Yogurt is made by straining yogurt into a muslin and draining all the excess water. Then tie the muslin into a knot and leave it to hang over the kitchen sink for 30-45 minutes. Strain any further water before placing the muslin into a sealed container and placing it in the refrigerator for 4- 8 hours.

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