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
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Mango Mousse Preparation
- 2
Prepare the Mango Mousse
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the mango puree and mix until combined. Gently heat the bloomed gelatin until dissolved and stir into the mango mixture. In another bowl, whip the heavy cream until soft peaks form, then fold it into the mango mixture. Pour the mousse over the cooled crust and refrigerate for at least 4 hours, or until set.
Mixed Berry Anglaise Preparation
- 3
Make the Berry Anglaise
In a saucepan, combine mixed berries, sugar, and water. Bring to a simmer and cook for about 10 minutes until the berries have broken down. Remove from heat, strain through a fine mesh sieve, and stir in vanilla extract. Let it cool before serving.
Assembly
- 4
Assemble the Cheesecake
Once the mango mousse is set, remove the cheesecake from the springform pan. Serve slices drizzled with mixed berry anglaise.
