Unbaked Cheese and Mango Cake

Ingredients

For the crust:

• 200g graham crackers or digestive biscuits
• 100g unsalted butter, melted

For the cheesecake filling:

• 400g cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped cream to stiff peaks
• 1 cup mango puree (fresh or canned)

For the mango topping:

• 1 cup mango puree
• 1 tablespoon gelatin powder
• 2 tablespoons cold water
• Fresh mango slices for garnish

Instructions

1. Prepare the crust:

• Crush the graham crackers or digestive biscuits in a food processor until you have fine crumbs.
• Mix the crumbs with the melted butter until well combined.
• Press the mixture into the base of a 9-inch springform pan to form an even layer.
• Refrigerate the crust while you prepare the filling.

1. Make the cheesecake filling:

• Beat the cream cheese in a large bowl until smooth and creamy.
• Add the powdered sugar and vanilla extract, and mix well until fully incorporated.
• Gently fold in the whipped cream until the mixture is smooth and fluffy.
• Add the mango puree and mix until well combined.
• Pour the filling over the prepared crust, spreading it evenly.
• Refrigerate the cheesecake for at least 4 hours, or until set.

1. Make the mango topping:

• Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
• Heat the mango puree in a saucepan over medium heat until warm.
• Add the bloomed gelatin to the warm mango puree and stir until the gelatin is completely dissolved.
• Let the mixture cool slightly, then pour it over the chilled cheesecake.
• Refrigerate the cheesecake for an additional 2 hours, or until the mango topping is set.

1. Garnish and serve:

• Garnish the top of the cheesecake with fresh mango slices.
• Carefully unmold the cheesecake from the springform pan.
• Slice and serve chilled.

Enjoy your delicious and refreshing Unbaked Cheese and Mango Cake!