Mango Swirl Cheesecake

Name: Mango Swirl Cheesecake
Ingredients: 3.5 oz graham crackers, crushed; 4 tbsp butter, melted; 2 (15 oz) cans sliced mango in syrup, drained, 1/2 pureed; 1 tbsp powdered gelatin, bloomed for 5 mins in 1/4 cup cold water; 1/2 lb cream cheese, at room temperature; 2/3 cup granulated sugar; 1 tsp vanilla extract; 1 1/4 cups heavy cream, whipped

8 ingredients

5 steps

Ingredients

3.5 oz graham crackers, crushed
4 tbsp butter, melted
2 (15 oz) cans sliced mango in syrup, drained, 1/2 pureed
1 tbsp powdered gelatin, bloomed for 5 mins in 1/4 cup cold water
1/2 lb cream cheese, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups heavy cream, whipped

Directions

1

Lightly grease and line an 8 inch springform pan with parchment paper.
2

In a food processor, process graham crackers. Add butter and process until combined. Press into base of prepared pan then chill.
3

Beat cream cheese, sugar and vanilla until smooth. Mix 1/4 cup with 2 tbsp bloomed gelatin and gently heat until gelatin melts. Mix back into main cream cheese mixture. Fold in whipped cream. Transfer to prepared pan and smooth top.
4

Combine remaining gelatin mixture with 1/4 cup mango puree. Gently heat until gelatin melts then mix into remaining mango puree. Pour over cream cheese mixture and smooth top. Cover with plastic wrap and chill for 5 hours, or until firm.
5

To serve, arrange remaining sliced mango over top.