Mango Cheesecake

Ingredients

For the Crust

• 200 g digestive biscuits, crushed
• 100 g melted butter

For the Cheesecake Filling

• 400 g cream cheese, softened
• 250 ml heavy cream
• 100 g powdered sugar
• 1 tsp vanilla extract
• 10 g gelatin powder (or 6 gelatin sheets)
• 3 tbsp cold water

For the Mango Topping

• 2 ripe mangoes, peeled and diced
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions

1. Mix the crushed biscuits with melted butter.
2. Press the mixture into the bottom of a springform pan and chill for 20 minutes.
3. Dissolve the gelatin in cold water and let it bloom.
4. Beat the cream cheese, powdered sugar, and vanilla until smooth.
5. Whip the heavy cream until soft peaks form and fold into the cream cheese mixture.
6. Melt the gelatin gently and mix it into the filling.
7. Pour the filling over the crust and refrigerate for at least 4 hours.
8. Blend the mangoes with sugar and lemon juice until smooth.
9. Spread the mango topping over the chilled cheesecake.
10. Refrigerate for 1 more hour before serving.

Description

Creamy, smooth cheesecake topped with a vibrant mango layer bursting with tropical flavor. This refreshing dessert is perfect for summer gatherings and special occasions.