Cheesecake with mango mousse topping

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Somehow it worked – the combination of cheesecake and mango. Somehow the rich creamy cheesecake goes perfectly with the sour sweet mango.

The idea came to me when I checked my fridge, and there’s some cream cheese in the opened box that’s been left there for quite some time. After I finished baking the cheesecake, my grandpa said he was sick of eating mango for dessert, while there were still 2 mangoes left. So I thought how about a mango mousse to top the cheesecake?

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  1. Ingredients
    1. Crust
      • 200 grams of crackers
      • 150 grams of melted unsalted butter
    2. Cheesecake batter
      • 350 grams of cream cheese
      • 5 eggs
      • 60 grams of sugar (or more to your taste)
    3. Mango mousse
      • Mango flesh from 2 ripe mangoes (about 100 grams)
      • 30 grams of sugar (adjustable based on the sweetness of mango itself)
      • 10 grams of gelatin (I used the powder type)
      •  100 grams of waterDSC00537
  2. Instructions
    • Use a food processor to break the crackers into finely ground powder. I only put them in a large mixing bowl, and used a heavy object to pound on them. Worked like a charm.
    • Mix the melted butter with the crackers until evenly wet.
    • Line a piece of parchment paper on the bottom of the pan. I used a square pan in this case because I had the idea of little pieces of cakes in mind. Press the cracker crumbs tightly onto the pan bottom.
    • Put the pan in the fridge for at least 30 minutes. Meanwhile, start with the cheesecake batter.
    • Preheat the oven to 170 degrees.
    • In a large mixing bowl, use a hand mixer to beat the cream cheese with sugar until smoothly combined. I used the Anchor cream cheese, and this step took a painfully long time.
    • Beat in eggs, one by one, mix each time until all combined before putting in another egg.
    • Sift the batter through a fine-meshed sift to remove any lumps. The Anchor cream cheese is not easily dissolved, so again this step took a excruciatingly long time.
    • Pour the batter onto the pan. Bake for at least 60 minutes.
    • Turn off the oven, leave the cheesecake in the oven for at least 1 more hour.
    • About 15 minutes before you take the cake out of the oven, start with the mango mousse: In a bow, put the gelatin into half of the water.
    • Put the mango flesh in a blender, blend until it reaches a smooth consistent state, no lumps. Pour it out into a bowl.
    • In a small bowl, mix half the water with the sugar, then pour the sugar water into the mango smoothie. Stir until evenly combined.
    • Pour the gelatin into the mango smoothie-sugar water mix. Stir again until combined.
    • Pull the cheesecake out, pour the mango mousse batter in the previous step on top of the cake. Refrigerate it for at least 4-5 hours before serving for the cake to completely sets, and the mango mousse hardens.

And voila, I think it looks as pretty as it could get.:) With a glass of chia seeds drink to go with the not-so-sweet cheesecake, my Sunday afternoon is complete. Ready to go back to work tomorrow? Hell yeah I am!!

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