Mango Cheesecake

Base - Crush 4.5 oz of Graham Crackers into fine crumbs and pour into a mixing bowl. Add 4 tbsp of unsalted Butter and mix well. Press the crumbs mixture into a pie pan / container and chill for an hour.

Prep - Melt 8 oz of White Chocolate in a bowl. Put 10 oz of Cream Cheese on the kitchen counter for 30 minutes to bring it to room temperature.

Cheesecake - In a bowl, add the Cream Cheese and beat it with a hand mixer to make it fluffy. Add 3/4 cup of Whipping Cream to the cream cheese and beat until well incorporated. Add the melted white chocolate, 1/4 cup of Sugar (or as needed) and  1 1/2 cup of canned Mango Pulp along with 2 tbsp of Lemon Juice to the bowl and beat well. Set aside for 10 minutes.

Gelatin mixture - In a small bowl, add 1/4 cup of Water and 10 gm of unflavored Gelatin Powder (1 1/2 sachets) and mix well. Once it blooms (about 5 minutes), microwave for 15 seconds and mix well until fully melted. Add this mixture to the cheesecake mixture and mix well.

Pour all of the mixture into the previously prepared chilled base. Spoon about 1/4 cup of canned Mango Pulp on top and using a fork, make swirls all around. Chill in the fridge for 3-4 hours.

Serve chilled.