- 1 1/2 cups (150 grams digestive biscuits/graham crackers/plain cookies, crushed
- 1/4 cup (55 grams butter, melted
- 3/4 cup (180 milliliters) heavy whipping cream
- 8 ounces (225 grams white chocolate
- 11 ounce (300 grams cream cheese
- 1 1/2 cups (375 milliliters) mango pulp*
- 2 tablespoons fresh lemon juice
- 1 tablespoon gelatin
- 1/4 cup (60 milliliters) water
- 1 – 1 1/2 cups diced ripe mangoes (the flesh of two mangos)
- 3 tablespoons mango pulp
- Fresh flowers
- Crush the biscuits using a food processor or by placing them into a Ziploc bag and smashing them with a rolling pin.
- Stir the crumbs with the melted butter and press on the bottom of an 8-inch (20 centimeters) springform tin. Set the base aside.
- In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese, mango pulp and fresh lemon juice until everything is smooth.
- In a microwave safe bowl, stir together the gelatin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
- Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the gelatin will begin to set as soon as it has been melted.
- Add the tempered gelatin to the rest of the cheesecake batter stirring immediately after it has been added.
- Fold in the mango chunks. The chunks should be 1 centimeter cubes. This recipe is great using fresh mango, but if you prefer to leave the mango chunks out, you could replace them with fresh raspberries, strawberries or peaches.
- Pour the filling into the springform pan and dollop with the mango pulp.
- Using a toothpick, swirl the pulp into the cheesecake- but beware, over-swirling is actually over-mixing and you’ll end up with a messy surface devoid of a swirl pattern.
- Chill the cheesecake for a minimum of 6 hours or overnight, until set.
This article and recipe adapted from this site