Mango Cheesecake Recipe
VANILLA WAFER CRUST, MANGO GEL, CARAMEL
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Ingredients
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Crust
Mango Gel
Cheesecake Filling
Caramel Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the vanilla wafers until fine crumbs form. In a mixing bowl, combine the crumbs with melted unsalted butter and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10 minutes and allow to cool.
Mango Gel
- 2
Make the Mango Gel
In a small bowl, sprinkle the gelatin over 1 cup of water and allow it to sit for about 5 minutes to soften. In a saucepan, combine the mango puree, sugar, and lemon juice. Heat over medium heat until the sugar dissolves. Remove from heat and stir in the softened gelatin until fully dissolved. Let it cool slightly.
Cheesecake Filling
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar, sour cream, and vanilla extract, mixing until fully combined. Add eggs one at a time, mixing on low speed until just blended. Pour the cheesecake batter over the cooled crust.
Baking
- 4
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for about 55-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Remove from the oven and let cool completely at room temperature.
Assembly
- 5
Assemble the Cheesecake
Once the cheesecake is cooled, pour the mango gel over the top, spreading it evenly. Refrigerate for at least 4 hours, or until set.
Caramel Sauce
- 6
Make the Caramel Sauce
In a medium saucepan over medium heat, combine sugar and allow it to melt into a golden brown caramel. Carefully add heavy cream and stir continuously for about 2 minutes until smooth. Remove from heat and stir in butter and vanilla extract. Let it cool slightly before drizzling over the cheesecake.
