Name: Mango Cheesecake
Prep time: 30 s
Total time: 165 s
Yield: 10
Ingredients: 40 Marias Gamesa® Cookiescrushed; 1/2 cup melted butter; 1 1/2 packages cream cheese (8 ounces each)at room temperature; 1 can (14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 3 cups mangodiced; 2 envelopes unflavored gelatin (0.25 ounces each)hydrated in 1/2 cup of water and dissolved in a double boiler; 3 tablespoons mango gelatin; 1/2 cup hot water; 1/2 cup mangosliced; 7 raspberries; 3 mint leaves

Make It

Step 1

For the base, line the bottom of an 8.7 inch pastry ring with aluminum foil and the sides with acetate, then place it on a tray. Mix the Marias Gamesa® Cookies and butter until fully combined; pour the mixture into the ring, press it down to form a base, and refrigerate for 15 minutes.

Step 2

For the filling, blend the cream cheese, NESTLÉ® LA LECHERA® Sweetened Condensed Milk, NESTLÉ® CARNATION® Evaporated Milk, and 2 cups of diced mango. While blending, gradually add the dissolved gelatin. Pour half of the filling over the base, add 1 cup of diced mango, cover with the remaining filling, and refrigerate until slightly set.

Step 3

Dissolve the mango gelatin in the hot water and let it cool without setting. Pour it over the cheesecake and refrigerate for 2 hours or until firm. Unmold, then decorate with mango slices, raspberries, and mint. Serve.