MANGO CHEESECAKE

INGREDIENTS
For the base.
– 200g crushed digestive biscuits.
– 100g melted butter.
For the filling.
– 500g cream cheese at room temperature.
– 100g sugar.
– 200ml whipping cream.
– 2 large ripe mangoes, peeled and crushed.
– Juice of 1 lemon.
– 1 sachet unflavored powdered jelly (10g)
+ For the topping.
– 1 large ripe mango, cut into thin slices.
– Apricot or mango jam for icing.

PREPARATION

Prepare the base.
– Mix the crushed biscuits with the melted butter.
– Press this mixture into the bottom of a 23cm springform pan to form the base.
– Refrigerate while you prepare the filling.
Prepare the filling.
– In a large bowl, beat the cream cheese with the sugar until soft and creamy.
– Fold in the whipped cream.
– Warm the lemon juice and dissolve the powdered jelly in it, making sure there are no lumps.
– Fold this jelly mixture into the cream cheese mixture.
– Add the mango puree to the cream cheese mixture and mix well.
– Pour in the biscuit filling and smooth the surface.
– Refrigerate the cheesecake for at least 4 hours, or until completely firm.
+ Prepare the topping.
– Before serving, decorate with the mango leaves.
– If desired, sprinkle it with a little warmed jam to add shine.
– For a different twist, you can use vanilla or gingerbread cookies.
– Make sure the cream cheese is at room temperature to avoid lumps.
– For a smoother, more uniform texture, you can pass the mango puree through a fine-mesh strainer before adding it to the filling.
– If the mango isn’t sweet enough, adjust the amount of sugar in the filling to your taste.