Mango Cheesecake

Crust:
½ cup butter (1 stick)
1 cup all purpose flour
½ cup chopped cashews
¼ cup sugar

1. In a large frying pan over med heat melt the butter.

2. Add flour, cashews, and sugar and stir until the mixture turns a golden brown.

3. Pour the mixture into a 9” spring form pan and press evenly into the bottom of the pan. Put the pan in the fridge while you make the filling.

Filling:
1 envelope + ¼ t gelatin
1/3 cup orange juice
2 8-oz pkgs cream cheese, softened
½ cup sugar
8 oz plain yogurt
12 oz mango pulp
1 teaspoon grated lemon rind

1. Sprinkle the gelatin on top of the water in a small dish and let it soften for a few mins. Microwave the mixture for a minute, or longer, until the gelatin gets dissolved.

2. Beat the cream cheese and sugar using a stand mixer or food processor until smooth.

3. Add the yogurt and lemon rind and beat until smooth.

4. Add the mango pulp in two batches and beat until smooth.

5. Add the gelatin mixture while the mixer or food processor is running and make sure it gets well incorporated.

6. Pour the filling into the crust and refrigerate until set, it takes about 5-6 hrs to set well.