Mango Cheesecake

For the Cheesecake:

Base:

125g digestive biscuits

90g unsalted butter, cubed and softened

Filling:

280g cream cheese

1 tsp lemon juice

250ml double cream

80g icing sugar

50g Alphonso mango puree

1 vanilla pod (split and seeds scraped)

For the Mango Reduction:

150g Alphonso mango puree

150ml cold water

50g granulated sugar

1 tsp gelatin

For the Decoration:

100ml double cream

1 vanilla pod (split and seeds scraped)

1 tbsp heaped icing sugar

Half an Alphonso mango, diced into small chunks

1. Prepare the Cheesecake Base:

Crush Biscuits: Place digestive biscuits into a sealable sandwich bag and crush with a rolling pin until you have small, even crumbs.

Mix Crust: In a bowl, combine the biscuit crumbs and softened butter. Rub together using your fingers until the mixture resembles wet sand.

Form Base: Press the mixture evenly into the base of a loose-bottomed 8-inch tin using the back of a tablespoon. Set aside.

2. Prepare the Cheesecake Filling:

Whisk Ingredients: In a large bowl, whisk the cream cheese for 30 seconds until fluffy. Add the cream, lemon juice, icing sugar, mango puree, and vanilla seeds. Continue whisking until thick and creamy.

Assemble: Use a rubber spatula to transfer the cheesecake mixture onto the prepared biscuit base. Spread evenly.

Chill: Cover with clingfilm and refrigerate for at least 1 hour to set.

3. Make the Mango Reduction:

Combine Ingredients: In a small saucepan, combine the mango puree, cold water, and granulated sugar. Heat over low heat until warmed through.

Add Gelatin: Dissolve the gelatin in 3 tsp of cold water in a small bowl. Once dissolved, add it to the saucepan. Whisk to combine and heat for another 1-2 minutes.

Cool and Pour: Set the mixture aside to cool slightly, then pour over the set cheesecake. Refrigerate for a few more hours to allow it to fully set.

4. Prepare the Vanilla Whipped Cream:

Whip Cream: In a large bowl, combine the double cream, vanilla seeds, and icing sugar. Whisk until the cream is lightly whipped.

Pipe Cream: Transfer the whipped cream to a piping bag fitted with a tip. Pipe swirls on top of the set cheesecake.

5. Decorate:

Add Mango: Top the whipped cream swirls with small chunks of diced Alphonso mango.

Serve chilled and enjoy your luxurious mango cheesecake with a delightful vanilla whipped cream topping!