Mango Cheesecake

• 2-23 ounces, weight Unsalted Butter
• 7- 1/2 ounces, weight Digestive Biscuits
• 1/2 pounds, 78 ounces, weight Cream Cheese
• 6 ounces, weight Cream
• 2 Tablespoons Sugar
• 1 Tablespoon Gelatin
• 6 Tablespoons Hot Water
• 1- 3/4 cup Mango Puree, Divided Use
• 1/4 cups Cream
• 6 cubes Mango
• 8 whole Blanched Almonds ,sliced

1. In a Ziploc bag, add digestive biscuits, seal the bag and crush them into smooth powder.
2. You can optionally do this in a mixer or food processor.
3. In a saucepan over medium-low heat add butter and let it melt.
4. Dont let it boil.
5. Remove from heat.
6. Add the biscuit powder to it and mix well.
7. Into an 8-inch spring form pan, spread this mixture evenly and press it into a solid layer across the bottom so that its firm.
8. Place it in refrigerator for an hour.
9. Meanwhile prepare the cheese layer.
10. In the bowl of your stand mixer, mix cream cheese, the first amount of cream and the sugar.
11. Beat at high speed for 10 minutes or until the mixture is smooth.
12. In a medium-sized bowl add the gelatin powder and hot water and mix well.
13. Add the mango puree into the gelatin.
14. Mix well.
15. Now take 3/4 cup of this mango mixture and add it into the cheese mixture.
16. Beat it again at high speed for 5 minutes.
17. Pour the cheese mixture over the biscuit layer and place again in refrigerator for another hour to set.
18. Meanwhile, to the remaining mango mixture add second amount of cream and mix well.
19. Optionally you can add sugar but i didnt,as the puree itself was too sweet for me.
20. Pour this mango mixture over the cheese layer and keep it refrigerated for another hour or till its set.
21. Garnish with almonds and mango cubes.
22. Enjoy!

butter, weight cream cheese, weight cream, sugar, gelatin, water, mango puree, cream, mango

Taken from tastykitchen.com/recipes/desserts/mango-cheesecake/ (may not work)