A fluffy and creamy cheesecake topped with a shiny mango gelee (zhel-ay), the tang of the mango topping is an excellent pairing for rich cheesecake. I love, love, love this shiny fruit topping for cheesecake. Fellow Great British Baking Show fans, I bet you've wanted to try incorporating a gelee or jelly layer in your desserts as well!
*this recipe was created for my friends at Imperial Sugar
The recipe starts off with a graham cracker crust. Super simple. Pat it into a springform pan and pre-bake for just a bit.
[NOTE: I bought a square springform pan just for this recipe. You can absolutely make it in a round pan instead.]
For the cheesecake, you'll need Imperial Sugar Extra-Fine Granulated Sugar, cream cheese, eggs, sea salt, vanilla, lemon juice, and Greek yogurt.
The cheesecake base is a fluffy, creamy, vanilla cheesecake. It's rich without being heavy, like some cheesecakes can be.
Bake and cool. Also: IT'S SO PRETTY!!! The cheesecake will first cool gently in the panggangan after baking - this will help keep it from cracking. Once at room temperature, you'll pop it in the fridge for a couple of hours to chill.
Once the cheesecake is chilled, you'll make the mango gelee. While it sounds complicated, making the gelee is a cinch.
Combine water and gelatin powder. Then stir in lemon juice and mango puree. (I used thawed frozen mangos to make the puree. So easy.)
(Here's a little before and after pouring for ya.)
Pour the mango gelee on top of the chilled cheesecake and then chill for a couple hours more to set.
Cut into neat squares (my trick: dental floss) for a presentation worth of afternoon tea at the palace.
Grab the recipe and make it the next time you have a cheesecake craving!