Cheesecake with Mango and Dulce de Leche
Are you ready to dive into a world of creamy goodness and tropical delights? The Cheesecake with Mango and Dulce de Leche is a luscious dessert that perfectly balances the rich, smooth texture of cheesecake with the refreshing, fruity flavor of mango.
Ingredients
- 1 and 1/2 cups crushed graham crackers
- 1/3 cup melted butter
- 1/2 cup condensed milk
- 1/2 cup dulce de leche
- 1 package 225 gr. cream cheese
- 2 envelopes 7 gr. each unflavored gelatin
- 1/4 cup plus 2 tablespoons hot water
- 1 and 1/2 cups mango puree
Instructions
- Start by greasing a removable mold of approximately 22cm. This will ensure your cheesecake comes out beautifully.
- In a small bowl, mix the crushed graham crackers with melted butter. Press this mixture firmly into the bottom of the prepared mold to form your crust. Refrigerate for about 15 minutes to set.
- In a large bowl, beat the condensed milk, dulce de leche, and cream cheese until smooth. Set aside.
- In another bowl, mix one envelope of unflavored gelatin with 1/4 cup of hot water using a fork until fully dissolved. Immediately add this mixture to the cream cheese blend, mixing well with an electric mixer until combined.
- Pour the cream cheese filling over the chilled graham cracker crust. Smooth the top and refrigerate for about 1 hour, or until set.
- For the mango topping, mix the second packet of gelatin with the remaining 2 tablespoons of hot water until dissolved. Add this to the mango puree and blend until smooth.
- Pour the mango mixture over the set cheesecake layer and smooth the surface. Refrigerate for another hour until completely set.
- To serve, add fresh mango slices on top for an elegant touch.