Preparation time: 30 mins  |  Fridge Time: 6 to 8 hours (or overnight)  |  Difficulty: Easy

INGREDIENTS:

For the base:

  • 250 g Lotus biscuits
  • 90 g melted butter

For the cream:

  • 250 g mascarpone cheese
  • 240 ml heavy cream
  • 170 g white chocolate
  • 100 g powdered sugar
  • 500 g mango puree
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 sheets of gelatin
  • 1 tsp vanilla extract

For the mango jam:

  • 300 g mango puree
  • 60 ml cold water
  • 1 tbsp sugar
  • 12 g cornstarch

PREPARATION:

In a food processor or blender, grind the cookies until they become flour. Then add the melted butter and mix very well until a homogeneous dough forms.

Line the bottom and sides of the pan, pressing firmly with your fingers or the bottom of a glass to make it compact. Refrigerate for 15 to 20 minutes to solidify.

Break the chocolate into pieces and melt in the microwave or in a double boiler, stirring until completely smooth. Set aside.

In a large bowl, beat the mascarpone cheese until creamy and without lumps. Add the very cold heavy cream and beat until stiff peaks form.

Add the melted white chocolate, make sure it's not hot, and gently fold everything together.

Peel the mangoes and cut them into cubes. Blend in a blender until you obtain a smooth puree. Measure and divide into: 500 g for the filling and 300 g for the topping. Set aside.

Add the mango puree, lemon juice, lemon zest, and vanilla to the cream. Mix everything until you obtain a smooth and very creamy mixture.

In a small bowl, soak the gelatin sheets in cold water and let them rest for 5 minutes, until completely hydrated.

The gelatin has already soaked, drain the water and microwave for about 30 seconds until completely melted. Caution: do not let it boil!

Remove a small portion of the cream cheese mixture, mix well with the melted gelatin, and only then add it to the entire cream mixture. Mix very well!

Pour the filling over the base and smooth the surface. Refrigerate for at least 6 to 8 hours, preferably overnight, until completely firm.

In a saucepan, add the mango puree, cold water, sugar, and cornstarch. Cook until thickened, about 4 to 5 minutes. Turn off the heat and let cool completely before using.

Spread the topping over the cheesecake and refrigerate until ready to serve.