Mango cheesecake 芒果免焗芝士蛋糕

Crust

Ingredients: 

1/4 cup melted butter

1 cup graham cracker crumbs

Method:

Mix thoroughly. Press down at the bottom of a spring form pan. Refrigerate while working with the filling.

Mango Cheese filling

Ingredients:

250g cream cheese, room temperature or slightly warm in the microwave until pliable

60g sugar

220g heavy cream

1 envelop of gelatin powder

3 tbsp water

100g mango puree

1 ripe mango or 100 g frozen mango chunks ( chopped into small pieces)

rind and juice of 1/2 lime

Directions:

• Soak gelatin in cold water. Melt in the microwave or hot water bath. Set aside.
• Whip heavy cream to 60% stage. * Set aside.
• Mix cream cheese until there are no lumps. Add sugar and mix thoroughly.
• Add mango puree, lime rind and juice to the cream cheese mixture. Add melted gelatin. 

Fold in the whipped cream until just combined. Add mango pieces. Stir gently. Pour mixture over prepared graham cracker base. Refrigerate until set, at least 2 hours.

Mango Jelly top

Ingredients
Mango jello powder
1 envelop of gelatin

Methods

Dissolved mango jello powder and gelatin in 250ml (1 cup)boiling water. After all powder fully dissolved, pour in 250ml (1 cup) cold water. Stir well.

Pour jelly to cover cake top. Just apply to a thin layer. Put it back to refrigerator for another hours until set.

* Note: 60% stage is when you start forming ripples but not quite forming soft peaks.  I would say soft peaks stage is about 80%. If you over whip the cream in this recipe the cheesecake filling will be too foamy and you will get bubbles in your cheesecake.