Mini cheesecake delights

Ingredients

To make cream cheese

1. 960 ml Milk

2. Vinegar/ lemon juice (around 2 tbsp)

3. Salt (pinch)

For base

1. 5-7 Graham-cracker (any biscuit)

2. 2 tbsp butter

Cream cheese mix

1. 125 g cream cheese

2. 125 ml whipping cream

3. 60 g powdered sugar

4. 5ml vanilla essence

For jam

1, 1/2 cup minced mango (any fruit)

2. 1/3 cup sugar

3. 15 ml water

Method

1. Boil the milk and add vinegar until the milk curdles

2. Strain the curd and keep in a strainer for 15 minutes, grind it in a food processor and add a pinch of salt. (if to thick add a little remaining liquid from the milk) Cream cheese is ready!

3. Powder the biscuits and add melted butter, mix well.

4. In the cupcake mould or any mould add a layer of biscuits (1st layer) and press it well to form an even layer and refrigerate for 10 minutes.

5. In a bowl add the cream cheese, mix add whipping cream mix on high until smooth texture, add powdered sugar, mix on high, add vanilla essence and layer it on the biscuit layer (2nd layer) Refrigerate for at least 6-7 hrs (i kept it for 24 hrs)

6. For the jam add all the ingredients and simmer on the stove until thickened (crush the mango well) Let it cool and add it on the cream cheese filling (3rd layer)

7. Freeze for 30 minutes before serving if not set, garnish with mint leaves and cherries. (or whatever u like)

8. I removed the cheesecakes with a spoon