Ingredients
BASE:
150 g cookies (17 saltine cookies), or digestives, graham crackers or other plain sweet cookies
100 g melted unsalted butter
2 tablespoons white sugar
MANGO:
700 g / 1.4 lb mango flesh (2 large mangoes) (note 1)
FILLING:
4 1/2 tsp. gelatin powder
1/2 cup / 125 mL cold tap water
500 g Philadelphia Cream Cheese, softened (2 blocks)
2/3 cup / 150g powdered sugar (extra fine white sugar)
300 mL / 10 oz of whipping cream
MANGO JELLY
3/4 tsp. gelatin powder
1/4 cup / 65 ml cold tap water
1 tablespoon lemon juice
TOPPINGS (OPTIONAL):
300 mL / 10 oz whipping cream
1 tablespoon white sugar
1 tsp vanilla extract
1 large mango, diced
2 passion fruit
Instructions
CAKE PAN:
Use a 22 cm / 9 “(or similar size) springform pan. Turn the base upside down (for easy removal later).
Place a square sheet of parchment paper over the base, then secure it in a springform pan (see video) with excess paper sticking out.
Grease the sides with butter and score with paper.
COOKIE BASE:
Blitz crackers into fine crumbs in a food processor.
Add butter and sugar, process until smooth. Pour into prepared cake pan. Press firmly – only on the base, not the sides.
FILLING:
Put water in a heatproof bowl. Sprinkle gelatin over surface (do not dump in center). Stir to partially dissolve. Set aside for 5 minutes – it becomes gelatinous.
Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (a few small spots, okay). Cool 5 minutes.
Place mango in a food processor. Blitz until smooth.
Measure out 3/4 cup and set aside for the mango jelly.
Add cream cheese, cream, sugar and gelatin mixture to food processor (2.5 L / 2.5 quarts / 10 cups + capacity – Note 3). Blitz for about 30 seconds until smooth.
Pour into a cake pan. Refrigerate over 3 hours until top is set.
MANGO JELLY:
Pour water into a bowl, sprinkle with gelatin. Let stand 5+ min. Microwave on high 2 x 10 seconds, stir well until granules dissolve. Set aside for 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 cheese filling. Tilt the cake to distribute it.
Refrigerate for 12 hours or more.
Release the sides of the pan, then use overhanging paper to slide the cheesecake onto a serving plate. Then slide the paper under the cheesecake.
DECORATIONS:
Place the cream, vanilla and sugar in a bowl. Whip until the cream is lightly whipped.
Pile on center of cheesecake.
Top with more mango pulp and chopped passion fruit. Serve and enjoy the praise!
