1cupboiling-hot waterplus ¼ cup at room temperature
For the cheesecake mix
1cupwhipping cream[236 ml]
16ouncescream cheese[500 g], at room temperature (see notes)
¾cupsugarwhite, granulated, [150 g], divided
Juice of 1 limeor 3 tablespoons [44 ml], divided
Mango and lime sliced very thinlyto garnish (optional)
Instructions
Making the base
Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar.Pour into a 7-inch [18 cm] cheesecake pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter.
Making the mango juice
Blend the mango pulp until it's very smooth and completely pureed.Set aside in the fridge.
Dissolving the gelatin
In a bowl, add room temperature water, whisking continuously, add the gelatin powder in a fine mist avoiding clumps.Pour boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Chilling the cream cheese layer
In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).Pour in half the lime juice, whisk to incorporate. Pour in one cup of mango juice a little bit at a time until it's all incorporated. Pour in ⅔ of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).
Chilling the cream cheese layer
Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.Cover with plastic film (or better yet, eco-friendly reusable waxed fabric and chill for at least an hour.
Making the mango layer
Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ of the dissolved gelatin.Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.
Serving
Once chilled thoroughly, serve. Garnish with mango and lime slices if you wish.