If you’re not a big fan of extremely sweet chocolate cakes, then this is the perfect recipe for you. The mangoes make this delicious dessert fresh and juicy – and if you don’t like mangoes why not try other fruits, for example peaches!
This is so easy to make it’s probably going to become your favorite right away.
For the Crust:
1/2 cup whole macadamia nuts, toasted and sprinkled with 1 teaspoon sea salt
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
For the Filling and Topping:
2 tablespoons gelatin
200 grams white chocolate, divided
1 cup cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 cups whipping cream, divided
1 teaspoon vanilla paste or extract
3 large mangoes, sliced into 1/2- to 1-inch cubes, divided
Line the bottom of a 7-inch springform pan with foil and the sides with parchment paper, leaving a 1-inch overhang.
Make the crust: crush nuts and graham crackers in a food processor until very fine. Transfer into a bowl. Add sugar and melted butter; mix until it’s like coarse sand. Press mixture onto bottom and sides of pan and chill.
Prepare gelatin according to package directions. Melt half of the chocolate. Beat cream cheese and sugar together until light and fluffy. Add sour cream and 1/2 cup whipping cream; mix until smooth. Add vanilla and gelatin mixture; mix until combined. Fold in melted chocolate and half of the mangoes. Pour filling into crust. Chill for about 3 to 4 hours.
Prepare the topping: whip remaining cream until stiff peaks form. Melt remaining chocolate in the microwave. Fold chocolate into cream. Top cheesecake with chocolate-cream mixture and remaining mangoes.
Quick Tip: Use parchment paper in the pan for easy clean-up!
Thanks to Yummy for this creamy, yet light, cheesecake recipe!