Mango Cheesecake Recipe

Mango Cheesecake Recipe

• 7 oz. Biscoff cookies
• 6 tablespoons salted butter, melted

• 2 cups heavy cream, chilled
• 2 blocks cheese, softened
• 11/4 cups confectioners sugar
• 2 teaspoons vanilla extract
• 2 cups mango puree
• 5 teaspoons powdered gelatine
• ½ cup water

• 1 cup mango puree
• 2 1/2 teaspoons powdered gelatine
• 1/2 cup water

1. Grease the base and sides of a 9-inch springform pan.
2. Line with parchment paper on the bottom and use acetate or more parchment paper to create a ring to line the sides.

1. Weigh out the cookies into the bowl of a food processor and blitz until you achieve fine crumbs. In a medium bowl, combine the crumbs and melted butter and stir until everything is evenly incorporated.
2. Transfer the crust to your prepared springform pan and spread the crumbs evenly across the bottom. Then use a flat-bottomed glass to press them down until you achieve an even, firmly packed base.
3. Chill the crust in the refrigerator for an hour while you prepare the filling.

1. In a large bowl, whisk the chilled heavy cream with ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Continue to whisk until you achieve stiff peaks.
2. Transfer a quarter of the prepared chantilly cream into a piping bag fitted with your tip of choice. Reserve the finished whipped cream and the filled piping bag in the refrigerator until ready to use.
3. In a small bowl, sprinkle the gelatine over the water (be sure the water is room temperature before adding). Allow it to rest for 10-15 minutes until the gelatine has absorbed the water and thickened.
4. When ready, transfer the gelatine mixture into a saucepan and place over medium heat until it has completely melted. Set aside until ready to use.
5. In another large bowl or a standing mixer, beat the cream cheese until smooth and free of lumps.
6. Add 1 teaspoon of vanilla and the remaining powdered sugar and beat again until thoroughly incorporated. Add in the mango and stir to combine. Finally, pour in the liquid gelatin and stir quickly until everything is smooth.
7. Fold in the reserved chantilly cream in 3-4 additions, mixing gently to retain as much air as possible.
8. Pour the prepared batter onto the cookie crust and tap and wiggle the pan until the batter becomes smooth. Refrigerate the entire cake for 3-4 hours until firmly set.

1. Sprinkle gelatine over room temperature water and allow to rest for 10-15 minutes until the gelatine has absorbed the water and the mixture has thickened. Transfer to a saucepan and once again melt your gelatine until liquid.
2. Pour into the mango puree and whisk thoroughly to combine.
3. Remove the chilled cheesecake from the refrigerator and pour the mango gelee evenly across the top of the set filling. Use a toothpick or kitchen torch to pop any small air bubbles that may remain on the surface of the cake. Return to the refrigerator and chill for an additional 2-3 hours.

1. When ready to unmold the cake, remove it from the refrigerator and release the springform pan sides, carefully lifting it away. Gently peel the parchment/acetate collar off.
2. Decorate with fresh sliced mango and the reserved whipped cream. For a pop of color, consider adding another fruit, like strawberries, raspberries, or pomegranate seeds. Cut with a warm knife and enjoy!