For the sponge cake:
1 eggless sponge cake
For the cheesecake mixture:
1 recipe cream cheese
2 mangoes, peeled and cut into pieces
4 tbsp thick curds
1/2 cup cream
3/4 cup castor sugar
To be mixed into a soaking syrup:
1 cup water
1 tbsp sugar
For the garnish:
A few mango slices

Mango Cheesecake

1. For the sponge cake, slice the sponge cake into two horizontally. Use only one layer of the sponge. Use the other layer for the variation.
2. For the cheesecake mix, liquidize the cream cheese, mango pieces, curd and sugar to a smooth puree in a blender. Whip the cream till soft peaks form and mix gently with the mango mixture.
3. For arranging the cake, place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin. Sprinkle the soaking syrup over the sponge.
4. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmold from the tin. Serve chilled garnished with mango slices.
   Serves 4 to 6
   Preparation time: 15 minutes + baking time: 30 minutes