Why recepie famous for?
Celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier
Ingredients
Crackers or other plain sweet biscuit100 g / 3.5 oz unsalted butter , melted
2 tbsp white sugar
MANGO:
700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
FILLING:
4 1/2 tsp gelatin powder (Note 2)
1/2 cup / 125 ml cold tap water
500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
2/3 cup / 150g caster sugar (superfine white sugar)
300 ml / 10 oz whipping cream*
3/4 tsp gelatin powder (Note 2)
MANGO JELLY:
1/4 cup / 65 ml cold tap water
TOPPINGS (OPTIONAL):
300 ml / 10 oz whipping cream*
1 tbsp lemon juice
1 tbsp white sugar
1 tsp vanilla extract
1 large mango, cut into cubes
2 passionfruit
Instructions
Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
Grease sides with butter and line with paper.
BISCUIT BASE:
Blitz crackers into fine crumbs in a food processor.
Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
FILLING:
Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
Place mango in food processor. Blitz until smooth.
Measure out 3/4 cup and reserve for mango jelly, set aside.
Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
Pour into cake pan. Refrigerate 3+ hours until top is set.
MANGO JELLY:
Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
Pour over cheesecake filling. Tilt cake around to spread.
Refrigerate 12 hours+.
Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
DECORATIONS:
Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
Piled over the centre of the cheesecake.
Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
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