Description
An elegant, chilled dessert that balances bright citrus with lush tropical sweetness.
Ingredients
Scale
- 200 g graham crackers or digestive biscuits, finely crushed
- 90 g unsalted butter, melted
- 450 g full-fat cream cheese, room temperature
- 120 g granulated sugar
- Zest of 2 lemons
- 3–4 tbsp fresh lemon juice
- 240 ml heavy cream, cold
- 1 tsp pure vanilla extract
- 1½ tsp powdered gelatin + 3 tbsp cold water (or 2 tsp powdered agar)
- 2 large ripe mangoes, peeled and diced
- 40–60 g sugar (depending on mango sweetness)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional)
- Fresh mango slices for topping
- Fresh mint leaves for garnish
Instructions
- Prepare the base by combining crushed crackers and melted butter, then press into a 9-inch springform pan and chill.
- Bloom the gelatin by sprinkling it over cold water, allowing it to sit, then warming until dissolved.
- Beat the cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth.
- Incorporate the gelatin gently into the cream cheese mixture.
- Fold in whipped cold heavy cream until light and airy.
- Pour the filling into the crust and refrigerate for at least 4 hours or overnight.
- For the mango sauce, blend mangoes with sugar and lemon juice, and optionally heat with cornstarch slurry for thickness.
- Unmold the cheesecake, drizzle mango sauce over, and garnish with mango slices and mint.
- Serve chilled and enjoy.
Notes
Ensure cream cheese is at room temperature for a smooth texture; refrigerate covered for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg