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1 1/2 cups (150 grams digestive biscuits/graham crackers/plain cookies, crushed
1/4 cup (55 grams butter, melted
3/4 cup (180 milliliters) heavy whipping cream
8 ounces (225 grams white chocolate
11 ounce (300 grams cream cheese
1 1/2 cups (375 milliliters) mango pulp*
2 tablespoons fresh lemon juice
1 tablespoon gelatin
1/4 cup (60 milliliters) water
1 - 1 1/2 cups diced ripe mangoes (the flesh of two mangos)
3 tablespoons mango pulp
Crush the biscuits using a food processor or by placing them into a Ziploc bag and smashing them with a rolling pin.
Stir the crumbs with the melted butter and press on the bottom of an 8-inch (20 centimeters) springform tin. Set the base aside.
In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese, mango pulp and fresh lemon juice until everything is smooth.
In a microwave safe bowl, stir together the gelatin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the gelatin will begin to set as soon as it has been melted.
Add the tempered gelatin to the rest of the cheesecake batter stirring immediately after it has been added.
Fold in the mango chunks. The chunks should be 1 centimeter cubes. This recipe is great using fresh mango, but if you prefer to leave the mango chunks out, you could replace them with fresh raspberries, strawberries or peaches.
Pour the filling into the springform pan and dollop with the mango pulp.
Using a toothpick, swirl the pulp into the cheesecake- but beware, over-swirling is actually over-mixing and you'll end up with a messy surface devoid of a swirl pattern.
Chill the cheesecake for a minimum of 6 hours or overnight, until set.
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