Ingredients:
Milk 1 litre (full fat)
Fresh cream 250 ml
Lemon juice 1/2 - 1 nos.
Salt a pinch

Method:
1. Combine milk and cream in a stock pot and bring to a simmer.
2. Add lemon juice and stir until milk curdles.
3. Strain the curds using a muslin cloth and sieve.
4. Rinse and squeeze out excess water.
5. Blend curds with a pinch of salt until smooth.
6. Place in fridge and let it set.

Biscuit Base:
Biscuits 140 grams
Butter 80 grams (melted)

Cheesecake Batter:
Cream cheese 300 grams
Powdered sugar 1/2 cup
Corn flour 1 tbsp
Condensed milk 150 ml
Fresh cream 3/4 cup
Curd 1/4 cup
Vanilla essence 1 tsp
Mango puree 100 grams
Lemon zest 1 nos.

Method:
1. Grind biscuits into fine powder and mix with melted butter.
2. Spread mixture in springform pan and refrigerate.
3. Beat cream cheese, sugar and corn flour until soft.
4. Add condensed milk and remaining ingredients and beat until combined.
5. Pour batter into pan and steam for 1 hour.
6. Cool and refrigerate for 2-3 hours.
7. Decorate with mango slices and serve.