NutritionSortLoading...
Loading...

2 cups Graham crackers (crumbs)

115 g Butter

1 tbsp Sugar

650 g Cream cheese (room temp)

1 cup Powder sugar

1 tsp Lemon juice

1 tsp Lemon zest

2 tbsp Vanilla instant pudding

1 ¼ cups Heavy cream (cold)

1 tsp Vanilla extract

1 cup Mango puree

15 g Gelatin powder

60 g Cold water

Select allAdd

SortLoading...
Loading...

Top cover

½ cup Mango puree

10 g Gelatin powder

50 g Cold water

Select allAdd

1. Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.

2. Add the granulated sugar and the butter and mix until combined.

3. Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the cheesecake crust set.

4. Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.

5. Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.

6. In a large mixing bowl, add the room-temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.

7. Add the mango puree, lemon juice, lemon zest, vanilla extract, and instant pudding, and mix until the mixture is smooth and silky.

8. In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.

9. Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.

10. Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.

11. Pour the creamy mixture on the crust and smooth out the tops. Place the cheesecake in the fridge to firm up for at least 4 hours.

12. Into a small mixing bowl, add the gelatin powder and the water. Mix lightly with a spoon and let it set for 10 minutes.

13. Microwave the gelatin for 10 seconds or until it’s fully melted. If the gelatin isn’t melted after 10 seconds, give it another 5-10 seconds in the microwave.

14. In a medium mixing bowl, add the mango puree and the melted gelatin and mix well.

15. Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.

16. Let the cheesecake set in the fridge for an additional 2 hours. Release the cake from the pan and serve! Enjoy!

#try