Servings: 12 Servings
Calories: 380kcal
Equipment
- food processor
- Microwave
Ingredients
Mango Layer:
- 700 g mango puree from 2 large ripe mangoes.
Filling:
- 500 g / 1 lb softened Philadelphia cream cheese 2 blocks.
- 2/3 cup / 150 g superfine caster sugar.
- 300 ml / 10 oz heavy whipping cream.
- 4 1/2 tsp unflavored gelatin powder.
- 1/2 cup / 125 ml chilled water.
Base:
- 150 g / 5 oz Arnott’s Marie Biscuits 17 crackers, or your choice of digestives, Graham Crackers, or any plain sweet biscuit.
- 100 g / 3 1/2 oz unsalted butter gently melted.
- 2 tbsp granulated sugar.
Mango Jelly:
- 3/4 tsp unflavored gelatin powder.
- 1/4 cup / 65 ml cold water.
- 1 tbsp freshly squeezed lemon juice.
- 2 tbsp honey optional, for added sweetness and flavor balance.
Toppings (optional):
- 300 ml / 10 oz heavy whipping cream.
- 1 tbsp granulated sugar.
- 1 tsp pure vanilla extract.
- 1 large mango diced into cubes.
- 2 passionfruit pulp scooped out.
- Zest of 1 lime optional, for a hint of citrusy freshness.
Instructions
Preparing the Base
- Crush the Biscuits: Place your biscuits in a food processor or a ziplock bag and crush them into fine crumbs.
- Combine and Mix: Mix the crushed biscuits with melted butter and granulated sugar until it resembles wet sand.
- Form the Crust: Press this mixture firmly into the bottom of a springform pan. Refrigerate it for 30 minutes to set.
Making the Cheese Filling
- Bloom the Gelatin: Sprinkle gelatin over 1/2 cup of cold water and let it sit for 5 minutes.
- Heat the Gelatin: Microwave the gelatin mixture for about 15 seconds until it’s fully dissolved, and set aside to cool.
- Cream Cheese Mixture: Beat the softened cream cheese and caster sugar until smooth and creamy.
- Add Whipping Cream: Gradually add heavy whipping cream and continue beating until the mixture thickens.
- Incorporate Gelatin: Slowly pour in the dissolved gelatin, mixing continuously.
- Fold in Mango Puree: Carefully fold in the mango puree into the cheese mixture.
Assembly
- Combine Layers: Pour the cheese filling over the prepared biscuit base, smooth the top, and refrigerate for at least 4 hours, preferably overnight.
Making the Mango Jelly Topping
- Prepare Gelatin: Bloom the gelatin by sprinkling it over 1/4 cup cold water. Let it sit for 5 minutes.
- Mix Ingredients: Combine the mango puree, lemon juice, and honey. Add the dissolved gelatin.
- Pour Over Cheesecake: Gently pour this mixture over the chilled cheesecake layer and refrigerate for another 2 hours until set.
Notes
- Room Temperature Ingredients: Ensure cream cheese is at room temperature for easy blending.
- Chilling Time: Let the cake chill overnight for best results.
- Gelatin Dissolving: Make sure the gelatin is completely dissolved to avoid lumps.
- Smooth Layers: Use a spatula to smooth out layers for a clean, professional look.
- Fresh Mangoes: Use ripe, fresh mangoes for pureeing for a vibrant flavor.
Nutrition
Calories: 380kcal
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