No Bake Mango Cheesecake

Ingredients

• 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
• 100 g / 3.5 oz unsalted butter (, melted)
• 2 tbsp white sugar
• 700 g / 1.4 lb mango flesh ( (2 large mangoes) (Note 1))
• 4 1/2 tsp gelatin powder ((Note 2))
• 1/2 cup cold tap water
• 500 g / 1 lb Philadelphia cream cheese, softened ((2 blocks))
• 2/3 cup caster sugar ((superfine white sugar))
• 1 1/4 cups whipping cream*
• 3/4 tsp gelatin powder ((Note 2))
• 1/4 cup cold tap water
• 1 tbsp lemon juice
• 1 1/4 cups whipping cream*
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 1 large mango, cut into cubes
• 2 passionfruit

Steps

1. 1

   Pan - Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).

2. 2

   Line - Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides. Grease sides with butter and line with paper.

3. 3

   Blitz crackers into fine crumbs in a food processor.

4. 4

   Press - Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.

5. 5

   Bloom gelatine - Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.

6. 6

   Melt gelatine - Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes, but it must still be liquid when you add it into the cheesecake mixture. (You can re-melt in the microwave if necessary).

7. 7

   Puree mango - Place mango in food processor. Blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside.

8. 8

   Cheesecake filling - Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.

9. 9

   Pour into cake pan. Refrigerate 3+ hours until top is set before pouring the mango jelly on top.

10. 10

    Bloom gelatine - Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.

11. 11

    Add mango - Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.

12. 12

    Pour over cheesecake filling. Tilt cake around to spread.

13. 13

    Refrigerate 12 hours+.

14. 14

    Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

15. 15

    Whip cream - Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.

16. 16

    Decorate - Swirl the cream on top of the cheese. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!