Instructions:
- Prepare the Crust:
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the base of a lined springform pan and refrigerate while preparing the filling.
- Make the Cheesecake Filling:
- Dissolve the gelatin powder in hot water and let it cool.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the mango puree and vanilla extract, mixing until well combined.
- Whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Stir in the cooled gelatin mixture.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Make the Mango Topping:
- In a saucepan, combine diced mango, sugar, water, and lemon juice.
- Simmer over low heat until the mango is soft and the mixture thickens slightly. Let it cool.
- Spread the mango topping over the chilled cheesecake before serving.
- Serve and Enjoy:
- Release the cheesecake from the pan and slice into portions.
- Garnish with additional mango slices or whipped cream if desired.
- Enjoy the creamy and tropical delight of this mango cheesecake!
This mango cheesecake is sure to impress with its creamy texture and fruity flavors. It’s a perfect treat for any mango lover!
