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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 granulated sugar
pinch fine sea salt
Filling:
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cup 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.
