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.
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
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.
Asiana magazine: @asianatv