Mango Cheesecake Delight (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons white sugar
02 -
100g unsalted butter, melted
03 -
150g plain sweet biscuits (like digestives, Graham Crackers, or Marie)
→ Filling
04 -
300ml whipping cream
05 -
2/3 cup caster sugar
06 -
500g softened cream cheese (2 packages)
07 -
1/2 cup cold water
08 -
4 1/2 teaspoons gelatin powder
09 -
700g mango flesh (from 2 large mangoes)
→ Mango Jelly
10 -
1 tablespoon lemon juice
11 -
1/4 cup cold water
12 -
3/4 teaspoon gelatin powder
→ Toppings (Optional)
13 -
300ml whipping cream
14 -
1 large mango, diced into cubes
15 -
1 teaspoon vanilla extract
16 -
2 passionfruit
17 -
1 tablespoon white sugar
# Instructions:
01 -
Grab a 22cm springform pan, flip its base, and line it with baking paper. Let the extra paper hang over the edges, and grease the sides before lining them.
02 -
Crush the biscuits into crumbs with a food processor. Stir in the melted butter and sugar. Press this mixture tightly into the pan's base.
03 -
In a bowl, sprinkle gelatin over cold water and wait for 5 minutes. Microwave in short rounds of 15 seconds until it melts. Let it cool for 5 minutes.
04 -
Puree the mangoes until smooth. Keep 3/4 cup aside for the jelly. Mix the rest with cream cheese, sugar, cream, and dissolved gelatin until combined. Pour this mixture into the pan and chill for at least 3 hours.
05 -
Dissolve gelatin just like before. Mix it with the 3/4 cup of saved mango puree and the lemon juice. Pour this over the set filling and refrigerate for 12 hours or more.
06 -
Before serving, add whipped cream, mango cubes, and spoon some passionfruit over the top.
# Notes:
01 -
Only use whipping cream (pouring cream won't work)
02 -
Choose Honey Gold mangoes for the best sweetness and bright color
03 -
Stick to powdered gelatin—sheets won't work here
04 -
The food processor needs at least a 2.5L size