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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are moistened.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to compact.
- 3
Chill the crust
Place the crust in the refrigerator for at least 30 minutes to set.
Filling Preparation
- 4
Blend the filling ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing until well incorporated.
- 5
Add mango and flavors
Stir in the fresh mango puree, lime juice, lime zest, Espelette pepper, and vanilla extract until the mixture is smooth and creamy.
- 6
Whip the cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 7
Fold in the whipped cream
Gently fold the whipped cream into the mango mixture until fully combined, being careful not to deflate the whipped cream.
Assembly and Freezing
- 8
Combine crust and filling
Pour the mango filling over the chilled crust in the springform pan, smoothing the top with a spatula.
- 9
Freeze the cheesecake
Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours, or until fully set.
- 10
Serve
Once frozen, remove the cheesecake from the springform pan. Slice and serve chilled, garnished with extra mango or lime zest if desired.
