Glossy Mango Mousse Cheesecake, Premium Bakery Style

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• 150 grams graham crackers, finely crushed
• 70 grams unsalted butter, melted
• 250 grams cream cheese, room temperature
• 60 grams granulated sugar
• 300 ml heavy cream, cold
• 10 grams unflavored powdered gelatin
• 50 ml boiled water, to dissolve the gelatin
• 300 grams ripe mango flesh, blended into a puree
• 1 tbsp lemon juice
• 30 grams granulated sugar for the mango puree
• 8 grams unflavored powdered gelatin for the glaze
• 40 ml boiled water, to dissolve the glaze gelatin
• 150 grams mango puree for the glaze
• 50 ml water
• 40 grams granulated sugar for the glaze
• 20 grams corn syrup
• 100 grams fresh mango, cut into small cubes, for garnish

👩‍🍳 Instructions

1. 1 Prepare an 18 cm (7-inch) springform pan, lining the base with plastic wrap or parchment paper so it's easy to release later.
2. 2 Mix the finely crushed graham crackers with the melted butter until it resembles wet sand, then press firmly into the base of the pan using the back of a spoon. Chill in the fridge for 20 minutes until firm.
3. 3 Dissolve 10 grams of gelatin in 50 ml of boiled water, stir well, then heat briefly over low heat or in the microwave for 10 seconds until clear and liquid (do not let it boil). Set aside until lukewarm.
4. 4 Beat the cream cheese and 60 grams of granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and free of lumps.
5. 5 Add the mango puree (300 grams) and lemon juice into the cream cheese mixture, and beat again until fully combined and evenly orange-yellow in color.
6. 6 In a separate bowl, whip the cold heavy cream until it forms soft peaks (about 3-4 minutes with a mixer on high speed).
7. 7 Pour the warm gelatin mixture into the cream cheese-mango mixture while whisking quickly with a whisk so it doesn't clump.
8. 8 Fold the whipped cream into the mango mousse mixture gradually with a spatula, stirring gently from bottom to top until fully combined with no white streaks remaining.
9. 9 Pour the mango mousse mixture over the set graham cracker base and smooth the surface with a spatula. Gently tap the pan on the counter to release any air bubbles.
10. 10 Cover with plastic wrap and chill in the fridge for at least 4 hours, or overnight, until the mousse is completely set and firm to the touch.
11. 11 To make the glaze, dissolve 8 grams of gelatin in 40 ml of boiled water and set aside until warm.
12. 12 Cook the mango puree for the glaze, water, granulated sugar, and corn syrup in a small saucepan over low heat, stirring, until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes. Do not let it come to a hard boil.
13. 13 Remove from heat, add the warm gelatin mixture, and stir until fully combined. Strain the glaze mixture through a fine sieve to get a perfectly smooth result free of fibers.
14. 14 Let the glaze cool at room temperature until it reaches about 30-32°C (86-90°F), lukewarm but not hot, before pouring so it doesn't melt the mousse underneath.
15. 15 Remove the cheesecake from the fridge and place it on a rack with a tray underneath to catch the dripping glaze. Pour the mango glaze slowly from the center outward until it evenly covers the entire surface with a glossy finish.
16. 16 Chill again in the fridge for at least 30 minutes until the glaze is completely set and shines like glass.
17. 17 Carefully release the cheesecake from the pan, garnish the top with fresh diced mango cubes before slicing and serving.

💡 Tips

📊 Nutrition Facts / serving

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