Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.
1 sponge cake
9 ounces mango puree
1 1/2 teaspoons powdered gelatin, dissolved in water according to package directions
10 1/2 ounces cream cheese
1 1/4 cups heavy cream
3/4 cup plain yogurt
6 1/2 tablespoons granulated sugar
1 tablespoon lemon juice
4 teaspoons powdered gelatin, dissolved in water according to package directions
1/2 cup water
1 cup granulated sugar
1/2 can (5 ounces) condensed milk
2 tablespoons powdered gelatin, dissolved in water according to package directions
8 ounces white chocolate
White food coloring
Blue food coloring
Prepare mango jelly: In a medium bowl, add mango puree and dissolved gelatin. Stir to combine. Pour into a 6-inch round pan lined with parchment paper, and place in refrigerator.
In a blender, all all cheesecake batter ingredients and blend until combined.
Place the sponge cake in a 7-inch round cake pan lined with parchment paper. Pour one-third of the cheesecake mixture on top, add the mango jelly, then the remaining cheesecake batter. Refrigerate until set.
For the mirror glaze: In a small saucepan over medium heat, combine the water, granulated sugar and condensed milk. When the mixture boils, remove from heat and add the gelatin. Thoroughly mix until dissolved.
Add white chocolate to a medium bowl, and pour the glaze over top. Use an inversion blender to mix until chocolate is melted and mixture is combined.
Use a fine mesh strainer to filter the glaze, then split it among 3 bowls.
Add white food coloring to all 3 bowls, then add as much blue food coloring as desired to 2 of the bowls, making one darker than the other.
Pour the two glazes with lighter colors into the glaze with the darkest color, then mix slightly.
Pour the combined glaze over the finished cheesecake.
Once the glaze dries, cut off the dripping parts with a knife, then transfer to a plate to slice and serve.