Ingredients for Chilled Mango Cheesecake
- Plain Sweet Biscuit Crumbs
- Oreo Cookie Crumbs
- Butter
- 16 ounces cream cheese
- (Optional) 1 tablespoon rum
- 2 tablespoons lemon juice
- ½ cup sugar
- About 1 ½ cups mango puree (you may need more or less)
- Gelatin
- Boiling Water
- 2 cups heavy cream
- Icing Sugar
- Mango
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How to Make Chilled Mango Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely and chill in the refrigerator while you prepare the filling.
- In a medium bowl, beat 16 ounces cream cheese with ½ cup sugar and 2 tablespoons lemon juice until smooth and creamy.
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water. Let stand for 1 minute to soften.
- In a separate saucepan, heat ½ cup mango puree until warm. Add the softened gelatin and whisk until completely dissolved.
- Gradually add the warm mango gelatin mixture to the cream cheese mixture, mixing until well combined.
- In a separate bowl, whip 2 cups heavy cream with 2 tablespoons powdered sugar until soft peaks form. Gently fold the whipped cream into the cheese mixture until just combined.
- Fold in 1 cup diced fresh mango.
- Pour the cheesecake filling into the prepared crust.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
30g
Carbs
4g
