Homemade mango filling cheesecake with diced mangos topped with gluten layer of fresh mangoes.
- 17g Gelatin Powder
- 60g Hot Water
- 350g Whipping Cream
- 3 tablespoon Icing Sugar
- 300g Mango Puree (if refrigerated, bring to room temperature)
- 1 tablespoon Rum
- 200g to 220g Cubed Mango (or use 2 medium sized mangoes)
- 150g mango puree (or use1 medium sized mango)(bring to room temperature)
- 2 tablespoon piping gel
- Unsalted butter, softened, for greasing
- 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
- 56 g (¼ cup) caster (superfine granules) sugar
- 113.5 g (½ cup or 1 stick) unsalted butter, melted
- Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
- If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
- In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
- Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
- Place in the freezer to set while preparing the mango and cream cheese filling.
- In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
- In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.
- Put chilled, crumb lined springform pan in a shallow baking tin. Pour half of the mango mousse filling into crust. Add the mango cubes and cover them with some more mango mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.
- After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.