This is a no-bake gluten free cheesecake topped with a mango jelly. It is very simple, elegant and delicious too. The mango jelly topping is homemade, and can the same recipe can be used to make a simple fresh mango jelly as well. The fresh flavor really does come through, making it scrumptious.
Cheesecake recipe from: http://en.christinesrecipes.com/2013/12/mango-cheesecake.html
For the biscuit base
150 grams gluten free cookies (I used these- http://www.orgran.com/products/152/)
70 grams butter, melted
For the cheesecake filling
250 gm cream cheese block, softened
55 gm caster sugar
3/5 cup heavy cream
2 tsp gelatin powder
1 1/2 tbsn hot water
For the topping
2 medium mangoes
1 tbsn sugar (or to taste, depending on how sweet your mangoes are)
1 tbsn gelatin
1/2 cup hot water
For the base:
Line the base of a loose-based springform pan with parchment paper.
Pulse the biscuits and melted butter together in a food processor.
Dump the mixture on the pan, and spread evenly, covering the base.
Refrigerate for at least 15 minutes.
For the cheesecake filling:
Whisk the gelatin and hot water in a small bowl until the gelatin dissolves.
Using an electric mixer, in a medium bowl, mix the cream cheese and sugar until soft and creamy.
Fold in the heavy cream.
Add 1/4 of the cream cheese mixture to the gelatin and mix well, then add this mixture back to rest of the cream cheese, and mix well.
Pour this on top of the biscuit base.
Chill overnight, or until firm.
For the topping:
Whisk the gelatin with the hot water, until the gelatin dissolves.
In a blender blend together the warm gelatin mixture, chopped mangoes and sugar, until a liquid consistency is reached.
Pour on top of the set cheesecake, and refrigerate for about 1 hour, until the jelly topping is firm.