The Crust
200g (approx. 1.5 cups) Graham crackers or Digestive biscuits, finely crushed **300g
90g (6 tbsp) Unsalted butter, melted **130g
1 tbsp Sugar (optional, if using unsweetened biscuits)
The Mango Cheesecake Filling
500g full fat cream cheese (room temperature)
300ml whipping cream
120g icing sugar, sifted
250ml Mango puree
1tbsp lemon juice
1tsp vanilla extract
10g (6 Sheets) gelatin
The Mango Glaze (Top Layer)
150ml mango puree
2 tbsp sugar
5g (3 sheets) gelatin
1. The Crust
Mix your crushed biscuits and melted butter until it feels like wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass to pack it tight (not too tight) especially around the edges.
Freeze for 10–15 minutes while you prepare the filling.
2. Prepare the Mango Base & Gelatin
Soak: Submerge your 5 gelatin sheets in a bowl of ice-cold water for 5–7 minutes.
Warm: Take about 1/4 cup of your mango puree and heat it in the microwave for 20 seconds (it should be warm, not boiling).
Dissolve: Squeeze the water out of the softened gelatin sheets and stir them into the warm puree until completely melted. Stir this mixture back into the rest of the cold mango puree.
3. The Cream Cheese Mixture
In a large bowl, beat the room-temperature cream cheese and powdered sugar until creamy and free of lumps.
Add the mango-gelatin puree, lemon juice, and vanilla. Mix until the color is uniform.
4. The Fold
In a separate chilled bowl, whip your heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango-cheese mixture using a spatula. Do not use a mixer here—you want to keep the air in the cream so the cake stays light.
Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 2 hours before adding the glaze.
5. The Mango Glaze (The Finishing Touch)
Soak the remaining 3 gelatin sheets in cold water.
Warm half of your glaze puree (75ml) with the sugar.
Squeeze the gelatin, stir it into the warm puree to dissolve, and then mix in the remaining cold puree.
Once the glaze is room temperature (but still liquid), pour it gently over the back of a spoon onto the semi-set cheesecake. This prevents the glaze from "pitting" the cheese layer.
6. The Long Chill
Refrigerate the entire cake for at least 6 to 8 hours (overnight is best).
