Ingredients
For the crust:
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
For the cheesecake filling:
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream to stiff peaks
- 1 cup mango puree (fresh or canned)
For the mango topping:
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
- Fresh mango slices for garnish
Instructions
- Prepare the crust:
- Crush the crackers in a food processor until you have fine crumbs.
- Mix the crumbs with the melted butter.
• Press the mixture into the base of a 9-inch springform pan. - Refrigerate while you prepare the filling.
- Make the cheesecake filling:
- Beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla, mix well.
- Gently fold in the whipped cream.
- Add the mango puree and mix well.
- Pour the filling over the prepared crust and refrigerate for at least 4 hours.
- Make the mango topping:
- Sprinkle the gelatin over the cold water and let sit for 5 minutes.
- Heat the mango puree in a saucepan over medium heat.
- Add the gelatin and mix until dissolved.
- Let cool slightly and pour over the cheesecake.
- Refrigerate for an additional 2 hours.
- Garnish and serve:
- Garnish with fresh mango slices.
- Carefully unmold the cheesecake.
- Slice and enjoy.