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For the biscuit base:
250g digestive biscuits
120g butter (82% fat)
For the filling:
600g Philadelphia cream cheese
160g powdered sugar
4 sheets of gelatin (about 8g)
200g mango
For the mango jelly:
250g mango
100ml water
50g vanilla sugar
3 sheets of gelatin (about 6g)
Melt the butter. Crush the digestive biscuits using a food processor, then place them in a bowl and add the melted and cooled butter. Take a round cake tin with a detachable bottom (25 cm diameter) and press the biscuit-butter mixture into the base. Use a spoon or a glass to press it down evenly. Refrigerate the tin while preparing the filling.
Soak the gelatin sheets in cold water for 10 minutes. In a bowl, mix the cream cheese and powdered sugar until smooth. Puree the mango until smooth and add it to the cream cheese mixture. Stir gently. Add the soaked gelatin to the mixture and stir gently. Pour the mixture over the chilled biscuit base in the cake tin, leveling it with a spoon. Refrigerate the tin until the mango jelly is prepared.
Soak the gelatin sheets in cold water for 10 minutes. Puree the mango and mix it with the water and sugar. Heat gently over low heat, ensuring it does not boil. Add the soaked gelatin and stir gently. Strain the mixture to make it smooth and let it cool to room temperature. Pour the cooled mango jelly evenly over the cheesecake and gently shake the tin to distribute it evenly. Refrigerate for 4-5 hours or overnight.
The next day, slice and serve the mango cheesecake. It is absolutely delicious, refreshing, and a perfect dessert for any season. Try this recipe for a birthday, a weekend treat, or a special celebration!
