Mango No Bake Cheesecake

1 graham cracker crust
2 7g packages + 1 t gelatin powder

3 8 oz blocks cream cheese, room temp
3 C mango purée (4-5 mangos)

1/2 C sour cream
200 g sugar

2 T lime juice

Make graham cracker crust in a 9-inch pan and let cool.

In a small bowl, weigh 80 g cold water.

Sprinkle 2 packs gelatin evenly over the surface.

Set aside 5 mins.

Once completely hydrated, microwave in 5 second intervals until melted.

Stir well and let cool about 5 mins.

Meanwhile, whisk cream cheese with 2 C only purée.

Whisk in sour cream, sugar, and 1 T only lime juice.

With the mixer running on low speed, slowly pour in cooled gelatin.

Scrape sides well and whisk vigorously.

Pour filling into chilled crust.

Set 4 hours.

In a small bowl, weigh 60 g cold water.

Sprinkle remaining t gelatin powder evenly over the surface.

Set aside 5 mins.

In a saucepan, combine remaining C purée and remaining T juice.
Heat over medium, stirring frequently.

Whisk in hydrated gelatin until fully dissolved.

Let cool slightly, stirring occasionally 10 mins.

Carefully pour topping over chilled cheesecake.

Shake into an even layer.

Refrigerate at least 2 additional hours.

preppykitchen

Note:

Drakeson's 11th birthday was a mango lime cheesecake.

Solveig's 12th birthday was a blackberry lemon cheesecake.

    3 C mango purée became

        3 C blackberry purée (24 oz blackberries)

   2 T lime juice became

        2 T lemon juice

Solveig's 13th birthday was a lime strawberry cheesecake.

    2 C purée for the filling became

        zest and juice of 10 limes (300 g)

    She loves the topping, so t gelatin and 1 T juice became

        1 7g package gelatin, 60 g cool water

    The C purée for the topping became

        400 g strawberry purée (1 lb, washed and hulled)

        1/2 C Bonne Maman strawberry preserves

        Fresh strawberry pieces