Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories567.1 kcal (28%)
Total Fat25 g (36%)
Carbs84.5 g (33%)
Sugars73.1 g (81%)
Protein7.8 g (16%)
Sodium261.3 mg (13%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the crust:
For the mango purée:
For the batter:
400gcream cheese
100ggranulated sugar
40gfull fat plain yogurt
110gmango purée
5ggelatin powder
40gwater
cold
1 Tbspheavy cream
For the mango jelly:
Instructions
For the crust:
Step 1
Remove the bottom of a 6” springform pan. You’ll only need the ring. Place it on a large plate. You don’t need to line / grease it. You can use it as is.
Step 2
In the bowl of your food processor, pulse the Graham crackers until fine crumbs.
crushed Graham crackers85gStep 3
Stir the sugar, melted butter, and Graham crackers until well combined.
unsalted butter45gStep 4
Pour into the 6” ring and and use a cup to press down until tightly packed. Use a spoon to flatten the sides.
Step 5
Note: make sure to tightly pack!! If you don’t, your crust will fall apart when you remove the ring.
Step 6
Freeze while you work on the cheesecake batter.
For the purée:
Step 7
Wash, peel, and cut your mangoes. Place in a food processor and mix until a purée forms. Push it through a sieve to get rid of any clumps / mango “hair”.
mangoes7 Step 8
Note: I used 7 large mangoes total. You’ll need 110g of purée for the batter, and 250g for the mango jelly. Make sure you have enough! You might need more mangoes depending on their size.
For the batter:
Step 9
In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, combine the room temperature cream cheese and sugar until combined.
cream cheese400g
granulated sugar100gStep 10
Add the full fat yogurt and 110g of the mango purée. Continue mixing until well combined.
full fat plain yogurt40g
mango purée110gStep 11
In a small bowl, combine the gelatine powder with the cold water. Give it a mix then microwave until melted. About 20 seconds.
gelatin powder5g
water40gStep 12
Add the heavy cream to the gelatine mixture and mix until well combined.
heavy cream1 TbspStep 13
Add the gelatine mixture to the mango cheesecake batter and mix until combined.
Step 14
Spread the filling onto the crust. Smooth it out using a small spoon or an off set spatula. Make sure that the sides are clean and neat.
Step 15
Refrigerate for 1 hour.
For the mango jelly:
Step 16
Note: Make the jelly right before you need it. Do not let it sit out.
Step 17
In a bowl, combine the cold water with the gelatine. Microwave for 20 seconds or until fully melted.
gelatine powder5gwater1 ½ TbspStep 18
To the gelatine mixture, add 2 tsps of the mango purée and mix.
Step 19
Add the gelatine mixture to 250g of mango purée. Mix until well combined.
mango purée250gStep 20
Take the cheesecake out of the fridge and pour the jelly on top. Smooth out out using an off set spatula.
Step 21
Refrigerate for 1.5 hours.
To decorate:
Step 22
Use a sharp knife to loosen the sized of the cheesecake. Be very careful and gentle.
Step 23
Heat the outside of the ring with a torch until warm to the touch. Warm, not hot.
Step 24
If you don’t have a torch: Soak a kitchen towel in hot water. Squeeze the water out then wrap it around the sides until warm.
Step 25
Remove the ring. Heat an off set spatula with the torch and use it to smooth out the sides. Wipe the spatula after each swipe.
Step 26
If you don’t have a torch, place the spatula in boiling water. Wipe it dry and it’s ready to use.
Step 27
Remove the ring and decorate the cheesecake with white chocolate hearts and baby’s breath.
Step 28
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