A fluffy and creamy cheesecake topped with a shiny mango gelee (zhel-ay), the tang of the mango topping is an excellent pairing for rich cheesecake. I love, love, love this shiny fruit topping for cheesecake. Fellow Great British Baking Show fans, I bet you've wanted to try incorporating a gelee or jelly layer in your desserts as well!
The recipe starts off with a graham cracker crust. Super simple. Pat it into a springform pan and pre-bake for just a bit.
[NOTE: I bought a square springform pan just for this recipe. You can absolutely make it in a round pan instead.]
For the cheesecake, you'll need Imperial Sugar Extra-Fine Granulated Sugar, cream cheese, eggs, sea salt, vanilla, lemon juice, and Greek yogurt.
The cheesecake base is a fluffy, creamy, vanilla cheesecake. It's rich without being heavy, like some cheesecakes can be.
Bake and cool. Also: IT'S SO PRETTY!!! The cheesecake will first cool gently in the oven after baking - this will help keep it from cracking. Once at room temperature, you'll pop it in the fridge for a couple of hours to chill.
Once the cheesecake is chilled, you'll make the mango gelee. While it sounds complicated, making the gelee is a cinch.
Combine water and gelatin powder. Then stir in lemon juice and mango puree. (I used thawed frozen mangos to make the puree. So easy.)
(Here's a little before and after pouring for ya.)
Pour the mango gelee on top of the chilled cheesecake and then chill for a couple hours more to set.
Cut into neat squares (my trick: dental floss) for a presentation worthy of afternoon tea at the palace.
Mango Cheesecake
A fluffy and creamy cheesecake topped with a shiny mango gelee (zhel-ay), this sophisticated cheesecake can be found on dessert menus throughout the UK. The tang of the mango topping is an excellent pairing for rich cheesecake. Cut into squares instead of wedges for a refined presentation, perfect for tea time.
PREP TIME: 40 Minutes
COOK TIME: 60 Minutes
SERVINGS: 12-16 Servings
Crust:
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
pinch fine sea salt
Filling:
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 teaspoon fine sea salt
4 eggs, room temperature
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
12 ounces (1 1/2 cups) Greek yogurt (2% or full fat), room temperature
Mango Gelee:
12-ounce package frozen mango chunks, thawed
1/4 cup cold water
2 1/2 teaspoons gelatin powder
1 1/2 teaspoons fresh lemon juice
[NOTE: if making crumbs from graham crackers, you’ll need about 2 sleeves.
Whir on high speed in food processor until very fine crumbs are formed.
Measure out 2 cups and continue with recipe.]
Preheat oven to 350.
In a blender or food processor, pulse the crust ingredients together until
combined. Press into the bottom of the 9-inch square or round springform pan
and bake for 10 minutes. Remove from oven onto a cooling rack.
Reduce the oven temperature to 325.
In the bowl of an electric mixer, beat the cream cheese on low speed until no
lumps remain. Add in the sugar and salt; continue mixing on low until the
ingredients are incorporated. Scrape down the sides and bottom of the bowl as
needed.
Add in the eggs, one at a time, beating after each addition until fully
incorporated. Continue scraping down the sides and bottom of the bowl as
needed. Keeping the mixer on low speed, add lemon juice, vanilla, and Greek
yogurt. (Stir the yogurt first if it has separated while coming to room
temperature.) Mix just until combined.
Pour filling into pan and bake for 55-70 minutes or until the cheesecake is
set on the sides and jiggles a bit in the center when the pan is shaken. Turn
the oven off and crack the oven door. Leave the cheesecake in the oven for 1
hour.
Remove the cheesecake from the oven and run a thin knife along the edge of the
pan. Let the cheesecake continue to cool to room temperature. Place in the
refrigerator for 2-3 hours to chill completely.
Make the Mango Gelee:
Puree thawed mango chunks until smooth. Set aside to come to room temperature.
Sprinkle gelatin powder over the water, then stir to combine. It will not look
smooth. Let sit for 5 minutes. Microwave the mixture for 15 seconds. Remove
from microwave and stir. If the gelatin has not dissolved, microwave again in
5-second increments.
Add 1/2 cup room temperature mango puree and the lemon juice to the gelatin.
Stir, then let sit for 5 minutes. Pour over the chilled cheesecake, tilting
the pan to distribute evenly. Use a toothpick to pop any large air bubbles.
Refrigerate for at least 2 hours to set the gelee.
To serve, use a knife dipped in hot water and wiped between cuts or a string
of plain dental floss to make sharp edges.
Serve with whipped cream if desired. Store covered in the refrigerator for up
to 5 days.
