Directions

1. 1

   Combine graham cracker crumbs with melted butter and 2 tablespoons of granulated sugar. Mix thoroughly until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate the crust for 15–20 minutes while you prepare the filling.

2. 2

   Pour the whole milk into a large pot and bring it to a rolling boil over medium-high heat. Once boiling, slowly add the lemon juice while stirring gently. The milk will begin to curdle into distinct white solids and yellowish whey. Continue stirring for 1–2 minutes until the curds fully separate from the whey.

3. 3

   Remove the pot from the heat. Line a fine-mesh sieve or colander with a clean muslin cloth or cheesecloth. Carefully pour the curdled milk through the cloth to strain out the whey. Gather the corners of the cloth and rinse the paneer (fresh cheese curds) under cold running water, squeezing gently several times to remove excess moisture. Transfer the paneer to a clean bowl.

4. 4

   Pour the heavy whipping cream into a separate bowl. Using an electric mixer or whisk by hand, beat the cream until stiff peaks form. This will take 3–5 minutes with an electric mixer. Set the whipped cream aside in the refrigerator.

5. 5

   Add the fresh mango puree and ¾ cup granulated sugar to a blender. Blend until smooth. Add the prepared paneer and thick yogurt to the blender and blend again until you reach a smooth, creamy consistency with no visible paneer chunks.

6. 6

   Transfer the mango-paneer mixture to a large mixing bowl. Using a rubber spatula or wooden spoon, gently fold in the whipped cream in two or three additions until the filling is evenly combined and light, being careful not to deflate the whipped cream.

7. 7

   Pour the filling onto the prepared crust, smoothing the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6–7 hours, or preferably overnight, until the cheesecake is fully set and chilled.

8. 8

   When ready to serve, remove the cheesecake from the refrigerator and run a thin, warm knife around the edge of the pan to loosen it. Release the springform latch and carefully lift the pan away. Slice with a sharp, clean knife (warm and wipe between cuts for neat slices) and serve chilled.