This Friday I am celebrating my 26th birthday! As someone with a big sweet tooth but without a love of traditional cake, I have a history of making special requests for birthday treats like rhubarb pie, oatmeal cookies, ice cream sundaes, and the like. This year, I decided to try my hand at making one of my favorite desserts (and one of my mom’s specialties): Mango Cheesecake. This light and airy dessert is hardly recognizable as a cheesecake when compared to its New York Style peers, so even if you are deterred by its name I highly suggest you give it a try. It’s almost no-bake, so it’s perfect for summer, and best when made a couple days in advance, so it’s great to make before a party.
The combination of my excitement to test out how my version of this confection measured up to Mom’s coupled with a fun-filled ladies night with some of my besties has left me nothing but crumbs for Friday, so sadly my friends up in Maine won’t be getting a sample, but I will happily substitute the s’mores I plan to make by the campfire this weekend instead.
While I could leave you with one of the many awesome songs off the new Hot Chip album (P.S. they killed it last night at House of Blues), to stay with the theme, here’s an awesome remix of their new song, Flutes.
Hot Chip – Flutes (Bruno Be Rework)
2 cups graham cracker crumbs
4 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon cinnamon
3 – 8oz packages of cream cheese
1/2 cup sugar
2 cups canned mango pulp (you can find this at any Indian grocery store)
1/2 teaspoon vanilla or half of the seeds from a vanilla bean
1 1/2 packets clear unflavored gelatin
1/2 cup boiling water
1 packet clear unflavored gelatin
¼ cup boiling water
2 tablespoons sugar
1 cup mango pulp
Make the crust:
I wanted to make some individual sized cheesecakes in addition to the big cake, so I separated this into a 9” springform pan and four small ramekins. To begin, grease your pan(s) with a bit of butter or cooking spray. Preheat oven to 400 degrees and mix graham cracker crumbs, sugar, butter, and cinnamon in a medium-sized bowl. Pat this mixture into the bottom of the pan (the back of a spoon works well) and bake until golden brown. Refrigerate to cool.
Make the filling:
Beat cream cheese with sugar until fluffy (approx 2 mins).
In a separate bowl, mix ½ cup boiling water with gelatin (stirring vigorously) until gelatin is fully dissolved. Let this mixture sit for a minute or two and then mix into the rest of the filling.
Dissolve 1 packet gelatin into ¼ cup boiling water. Add sugar and 1 cup mango pulp and mix until combined. Pour this into a thin layer over the entire cheesecake. Refrigerate until firm.