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1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
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2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
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3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
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4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
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5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
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6. Whisk together for about 5 minutes till the mixture is consistent.
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5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
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7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
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8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
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9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
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Serve & wait to be crowned the queen of healthy desserts.
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*If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.
