Mango Cheesecake

Ingredients

Graham cracker crumbs

1 1/2 cups

Butter

1/2 cup, melted

Cream cheese

16 ounces, softened

Sugar

3/4 cup

Mango puree

1 cup (fresh or canned)

Heavy cream

1 cup

Gelatin

1 tablespoon

Water

1/4 cup

Mango slices

for garnish

Mint leaves

for garnish

Instructions

1. Preheat the refrigerator to ensure a cool setting for the cheesecake.
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Set aside.
3. In a separate mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, free of lumps.
4. Add the mango puree to the cream cheese mixture and blend until fully incorporated, allowing the tropical flavor to shine through.
5. In a small microwave-safe bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom. Once bloomed, microwave for 10 seconds, stirring until the gelatin is completely dissolved.
6. Add the dissolved gelatin to the mango cream cheese mixture and mix well to ensure an even distribution.
7. In another mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango cream cheese mixture, being careful not to deflate the whipped cream.
8. Pour the mango cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula to create an even surface.
9. Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until set and firm to the touch.
10. Before serving, garnish with fresh mango slices and sprigs of mint leaves for an elegant touch. Slice and serve chilled. Enjoy the tropical bliss!