10% OFF

Directions

Prepare the Biscuit Base:

1. Gather Ingredients: Measure out all ingredients before starting.

2. Combine Ingredients: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

3. Press into Pan: Press the mixture firmly onto the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to smooth the surface.

4. Chill: Place the pan in the refrigerator to chill while you prepare the filling.

Prepare the Mango Cheesecake Filling:

1. Bloom Gelatin: Sprinkle the powdered gelatin over the surface of ¼ cup of water in a small bowl. Let it sit for 5 minutes to bloom.

2. Blend Mangoes: In a food processor, puree the chopped mangoes until smooth. Transfer to a large mixing bowl.

3. Mix Cream Cheese: In the food processor, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until well combined and creamy.

4. Combine Mango and Cream Cheese: Add the mango puree to the cream cheese mixture and mix until fully incorporated.

5. Melt Gelatin: Heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved. Stir well to ensure no lumps remain.

6. Add Gelatin: Gradually add the dissolved gelatin to the mango cream cheese mixture, mixing continuously to incorporate.

7. Fold in Whipped Cream: Gently fold the whipped cream into the mango cream cheese mixture until well combined.

8. Pour into Pan: Pour the filling over the chilled biscuit base and smooth the top with a spatula.

9. Chill: Place the cheesecake in the refrigerator to set for at least 4 hours, or until firm.

Prepare the Mango Jelly Topping:

1. Bloom Gelatin: Sprinkle the powdered gelatin over the surface of 2 tablespoons of water in a small bowl. Let it sit for 5 minutes to bloom.

2. Puree Mango: Puree the mango until smooth.

3. Melt Gelatin: Heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved. Stir well to ensure no lumps remain.

4. Combine: Mix the dissolved gelatin into the mango puree until well combined.

5. Pour Over Cheesecake: Carefully pour the mango jelly over the set cheesecake and smooth the surface.

6. Chill: Return the cheesecake to the refrigerator and chill for an additional 1 hour, or until the jelly is set.

Serve:

1. Decorate: Optionally, top the cheesecake with whipped cream, fresh mango slices, and passionfruit pulp for added flavor and presentation.

2. Serve: Remove the cheesecake from the springform pan, slice, and serve chilled.