The Crust:
• 200g digestive biscuits (or graham crackers), crushed
• 80g unsalted butter, melted
The Filling:
• 300g cream cheese, softened
• 200ml heavy cream (cold)
• 100g powdered sugar (adjust to taste)
• 1 cup mango puree (fresh or canned)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 10g gelatin (or 2½ tsp) + 3 tbsp water (or agar-agar for vegetarian option)
The Topping (optional but recommended):
• ½–1 cup mango puree
• Fresh mango slices
Instructions
1. Make the crust
• Mix crushed biscuits with melted butter until it resembles wet sand.
• Press firmly into the base of a springform pan.
• Chill in the fridge for 20–30 minutes to set.
2. Prepare the filling
• Beat cream cheese and powdered sugar until smooth and creamy.
• Add mango puree, lemon juice, and vanilla extract. Mix well.
3. Whip the cream
• In a separate bowl, whip the cold heavy cream to soft peaks.
• Gently fold it into the mango-cream cheese mixture.
4. Add gelatin
• Bloom gelatin in water for 5 minutes, then gently heat until dissolved (don’t boil).
• Let it cool slightly, then mix into the filling.
5. Assemble
• Pour the filling over the chilled crust.
• Smooth the top and refrigerate for at least 6 hours (or overnight).
6. Add topping
• Once set, spread mango puree on top or decorate with fresh mango slices.
Tips for best results
• Use ripe, sweet mangoes (like Ataulfo/Alphonso) for the best flavor.
• Don’t overmix after adding whipped cream—keep it light and airy.
• Chill thoroughly or it won’t hold its shape when sliced.
If you want, I can give you a no-gelatin version, a vegan version, or even turn this into a mini cheesecake jars recipe for serving at parties.