Mango Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">125g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">3 tsp powdered gelatin</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">150g ripe mango, pureed (approximately 1 large mango)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">350g ripe mangoes, diced and pureed (approximately 2 large mangoes)</li><li class="ingredients-single-item">3 tbsp caster sugar</li><li class="ingredients-single-item">2 tsp powdered gelatin</li><li class="ingredients-single-item">45ml cold water</li><li class="ingredients-single-item">1 ripe mango, thinly sliced for decoration</li><li class="ingredients-single-item">Fresh mint leaves for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Blender or food processor for pureeing mangoes</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan. Line the base with parchment paper and lightly grease the sides with butter. This will ensure your cheesecake releases perfectly when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, place the digestive biscuits in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place the biscuits in a sealed plastic bag and crush with a rolling pin. Transfer to a bowl and stir in the melted butter and sugar until thoroughly combined. The mixture should have the consistency of wet sand and hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into the base of your springform pan, creating an even layer with a flat surface. Use the bottom of a glass or measuring cup to compact it – this will prevent a crumbly base. Refrigerate for at least 30 minutes to set while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, sprinkle the gelatin over the cold water in a small heatproof bowl and let it stand for 5 minutes to bloom (absorbing the water creates a spongy texture). Once bloomed, microwave in 10-second bursts or place the bowl over a pan of simmering water until the gelatin has completely dissolved and is clear. Set aside to cool slightly but don't let it set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large mixing bowl, beat the cream cheese and caster sugar until smooth and free of lumps. The sugar crystals should be fully dissolved, giving your filling a silky texture. This will take about 2-3 minutes using an electric mixer on medium speed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip the double cream and vanilla extract until it holds soft peaks. Be careful not to overwhip – you want the cream to maintain its smoothness while adding structure to the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible for a light texture. When almost combined, add the cooled but still liquid gelatin mixture and the mango puree, folding until just incorporated and no streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling over the chilled biscuit base and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Refrigerate for at least 4 hours or preferably overnight to allow the filling to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the mango topping, sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes. Heat as in step 4 until dissolved and clear, then cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Combine the mango puree and sugar in a bowl, then stir in the dissolved gelatin. Allow the mixture to cool to room temperature but not set – it should be pourable but not hot (heat would melt your cheesecake filling).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cheesecake filling has set and the mango topping has cooled, gently pour the topping over the cheesecake. Tilt the pan to create an even layer. Return to the refrigerator for at least 2 more hours to set the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, run a thin knife around the edges of the springform pan before releasing the catch. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Decorate with fresh mango slices arranged in a circular pattern and garnish with mint leaves if desired.</li></ol>