Prep Time: 30 Mins | Cook Time: 30 Mins | Total Time: 1 Hr | Yield: 12 Servings
Try not to eat this cheesecake in one sitting! The perfect dessert you will ever serve is just an hour away from achieving! Gather all the ingredients and start prepping! I’m sure everyone is going to love it. Enjoy!
Ingredients:
BASE:
100 grams / 3.5 ounces unsalted butter, melted
2 tablespoons white sugar
150 grams / 5 ounces Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers, or another plain sweet biscuit
MANGO:
700 grams / 1.4-pound mango flesh (2 large mangoes)
FILLING:
500 grams / 1 pound Philadelphia cream cheese, softened (2 blocks)
300 ml / 10 ounces whipping cream
4 1/2 teaspoons gelatin powder
2/3 c / 150 grams caster sugar (superfine white sugar)
1/2 c / 125 ml cold tap water
MANGO JELLY:
1 tablespoon lemon juice
3/4 teaspoon gelatin powder
1/4 c / 65 ml cold tap water
TOPPINGS (OPTIONAL):
1 large mango, cut into cubes
2 passionfruit
300 ml / 10 ounces whipping cream
1 tablespoon white sugar
1 teaspoon vanilla extract
Directions:
For the Cake Pan:
Flip over the base, line it with baking paper, and close it up with a springform pan. Line the inside with baking paper as well.
For the Biscuit Base:
Add the crackers into your food processor, then pulse a few times until crumbly.
Put in the sugar and butter, then pulse again until well incorporated. Transfer the mixture into the prepared pan, then press it to the sides and bottom.
For the Filling:
In an oven-safe bowl, add water and gelatin. Stir until well blended. Let it rest for at least 5 minutes. Place it in the microwave and heat it to dissolve the gelatin. Let it cool for at least 5 minutes.
In the food processor, add the mango and pulse until it turns into liquid. Move it into a bowl.
In the empty food processor, add the gelatine mixture, cream cheese, sugar, and cream. Pulse until well blended. Add the mixture to the prepared cake pan and spread it evenly. Place it in the fridge to chill for about 3 hours.
For the Mango Jelly:
In an oven-safe bowl, add water and gelatin. Stir until well blended. Let it rest for at least 5 minutes. Place it in the microwave and heat it to dissolve the gelatin. Let it cool for at least 5 minutes.
In a bowl, combine the lemon and reserved mango puree. Add the mixture into the bowl with the gelatin and stir to blend.
Add the mixture on top of the cheesecake filling and spread it evenly. Place it in the fridge to chill for about 12 hours.
Remove the cheesecake from the pan and place it onto a clean serving plate.
To Finish:
In a mixing bowl, add sugar, cream, and vanilla. Whisk until well blended. Pour the mixture into the middle of the cheesecake.
Add the passion fruit and mango slices on top.
Serve and enjoy!
Note:
Feel free to use any cream for this recipe.
Keep refrigerated until ready to serve.
Nutrition Facts:
Serving: 117g Calories: 380cal (19%)
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