Ingredients
Method
- Prepare the Crust: In a medium bowl, mix crushed graham crackers, melted butter, brown sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Freeze for 20 minutes.
- Bloom Filling Gelatin: Sprinkle 1 tbsp gelatin powder over 1/4 cup cold water in a small bowl. Let sit for 5 minutes. Microwave for 15 seconds until liquid. Let cool slightly.
- Whip Cream: In a chilled bowl, beat heavy whipping cream until stiff peaks form. Refrigerate.
- Make Filling: Beat softened cream cheese and powdered sugar until smooth. Add mango puree and lemon juice; mix until combined.
- Combine: Slowly drizzle the liquid gelatin into the cream cheese mixture while mixing on low speed. Gently fold in the whipped cream with a spatula.
- Chill: Pour filling over crust. Smooth top. Refrigerate for at least 4 hours.
- Make Topping: Bloom 1 tsp gelatin in 1 tbsp water. Microwave to melt. Whisk into 3/4 cup mango puree. Pour over chilled cheesecake. Refrigerate for another 2 hours or overnight.
Notes
Chef Luna's Tips:
1. Ensure cream cheese is at room temperature to avoid lumps.
2. If using fresh mangoes that are watery, reduce the puree on the stove for 10 minutes to thicken it before using.
3. To slice cleanly, dip your knife in hot water and wipe dry between cuts.
1. Ensure cream cheese is at room temperature to avoid lumps.
2. If using fresh mangoes that are watery, reduce the puree on the stove for 10 minutes to thicken it before using.
3. To slice cleanly, dip your knife in hot water and wipe dry between cuts.