Tutti Fruity Cheesecake Recipe
Mango Mousse, Mixed Berry Anglaise, Toffee Graham Cracker Crust
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Ingredients
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Crust
Mango Mousse
Mixed Berry Anglaise
Method
Crust Preparation
- 1
Prepare the Crust
In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let it cool.
Mango Mousse
- 2
Make the Mango Mousse
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it bloom for 5 minutes. In a medium saucepan, heat mango puree, sugar, and vanilla extract over low heat until sugar dissolves. Remove from heat and stir in bloomed gelatin until dissolved. Let it cool slightly. In a separate bowl, whip heavy cream until soft peaks form. Gently fold mango mixture into whipped cream until combined. Pour over the cooled crust and refrigerate for at least 4 hours or until set.
Mixed Berry Anglaise
- 3
Prepare Mixed Berry Anglaise
In a saucepan, combine mixed berries, sugar, and water. Cook over medium heat until berries break down. Strain the mixture to remove seeds. In a small bowl, mix cornstarch with a little water to create a slurry. Return the berry juice to the saucepan, add the cornstarch slurry, and cook until thickened. Stir in vanilla extract and let it cool.
Assembly
- 4
Assemble the Cheesecake
Once the mango mousse has set, pour the mixed berry anglaise over the top of the cheesecake. Chill for an additional 30 minutes before serving.
