No-bake mango cheesecake

This no-bake mango cheesecake is worth trying. Here is the recipe.

Ingredients
For the cookie base
1 1/4 cup crumbled biscuit
1 tbsp sugar
5 tbsp unsalted butter
For the cream cheese filling
200 gms cream cheese
50 gms sugar
1 tsp vanilla extract
50 gms yoghurt
50 gms mango puree
2 tsp gelatine
2 tsp cold water
100 ml heavy cream
20 gms sugar
1 cup fresh mango (cut into cubes)
For the mango jelly
1 1/2 tsp gelatine
4 tsp cold water
1 tsp sugar
120 gms mango puree

Preparation
To prepare cake base
Crumble the biscuits in a mixer jar. You could use any biscuit/cookies of your choice
Take the biscuit crumble, 1 tsp sugar and melted unsalted butter in a bowl
Mix well
Transfer this into a 7 inch cake tin
Spread and press using a spatula to make the cake base
Keep the cake base in the fridge for at least 30 minutes
To make the cake batter, mix 2 tsp gelatine in 2 tsp cold water
Keep it aside for 15 minutes
Take 200 gms cream cheese in a big bowl
Mash well to soften it
Into it add 50 gms sugar, 1 tsp vanilla extract
Mix well until the sugar is completely melted
Now add the yoghurt and mango puree
Fold well
Melt the soaked gelatine using double boiling method
Keep stirring until the gelatine is completly melted
Add 1 tsp cream cheese mixture into the melted gelatine
Now add it into the cream cheese batter
Fold well
Add 20 gms sugar into 100 ml cold heavy cream
Beat well using an electric beater
Now fold this mixture using a spatula
Take out the cake base from the fridge
Spread the fresh mango pieces on top of the base
Now pour the cheese cake batter
Keep the cake in the fridge for it to set
To make the mango jelly, make 1 1/2 tsp gelatine and 4 tsp cold water in a bowl
Mix well and keep aside for at least 15 minutes
After 15 minutes, melt the soaked gelatine using double boiling method
Add 1 tsp sugar into it
Stir well until the sugar is melted completely
Now add 120 gms mango puree
Mix well
Take out the cheese cake after it has set nicely
Now pour the mango jelly on top of the cheese cake
Keep the cake in the fridge again for at least 3 - 4 hours.