Name: Mango Chocolate Cheesecake recipe by Rekha Unni at BetterButter
Prep time: 785 min
Cook time: 1 min
Total time: 786 min
Yield: 6
Ingredients: For crust; 150 g digestive or Marie biscuits; 100 unsalted melted butter; 2 tbsp Sugar; For Mango Chocolate layer; 2 medium ripe mangoes chopped; 200 g white chocolate chopped; 400 g cream-cheese at room temperature; 200 ml whipping cream; 41/2 teaspoon gelatin; 120 ml cold water; 2/3 cup sugar; For Mango Glaze; 1 teaspoon gelatin; 1/4 cup cold water; 3/4 cup sweetened mango puree; 1 tbsp lemon juice; For topping; 1 ripe mango cubed; 300 ml whipping cream; 2 tbsp Sugar; 1/2 teaspoon vanilla extract

Ingredients Serving: 6

For crust
150 g digestive or Marie biscuits
100 unsalted melted butter
2 tbsp Sugar
For Mango Chocolate layer
2 medium ripe mangoes chopped
200 g white chocolate chopped
400 g cream-cheese at room temperature
200 ml whipping cream
41/2 teaspoon gelatin
120 ml cold water
2/3 cup sugar
For Mango Glaze
1 teaspoon gelatin
1/4 cup cold water
3/4 cup sweetened mango puree
1 tbsp lemon juice
For topping
1 ripe mango cubed
300 ml whipping cream
2 tbsp Sugar
1/2 teaspoon vanilla extract

Instructions

Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later
Grease the sides of pan with butter and line with the parchment paper
Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom
Chill the crust for 15 minutes.
For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree
Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy
Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well
Using Double boiler, melt chocolate and mix well until smooth
Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well
Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set
Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy
Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours
Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper
In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread
Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve

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