### TranslatedIngredients: 250 grams Britannia Cream Cheese - at room temperature,3/4 cup Mango (Ripe),1/2 cup Sugar,3/4 cup Milk,1 tablespoon Gelatin - unflavoured,1/4 cup Water,1 1/2 cup Digestive biscuit - crushed,1/3 cup Butter - melted,1/4 cup Mango Pulp (Puree),Kiwi - berries or mango for garnishing. ### PrepTimeInMins: 15 ### CookTimeInMins: 140 ### TotalTimeInMins: 155 ### Servings: 6 ### Cuisine: Continental ### Course: Dessert ### Diet: Non Vegeterian ### TranslatedInstructions: To begin with Eggless Mango Cheesecake, take a spring form pan and line the bottom and sides with parchment paper or wax paper.Mix 1/3 cup melted butter with 1 1/2 cup crushed digestive cookies till everything is mixed properly.Press the cookie butter mix to the bottom of the springform pan with your fingers or wide spoon to form a firm base for the cheese cake.Microwave 1/4 cup water in a bowl for 1-2 minute or till it boils. Add gelatin to the hot water and mix till it dissolves completely.Add the gelatin mix to 3/4 cup of mango puree and keep it aside.Blend cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix to the blended mix. Blend all together.Pour the mix over the cookie base. Cover with a cling wrap and refrigerate for at least 2-4 hrs or overnight.Serve Mango Cheesecake after your meal with Scrambled Egg Cucumber Sandwich and Masala Chai during your tea time parties.