Everyday Recipes
Key Ingredients
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/3 cup butter, melted
- ●1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
- ●1/2 cup NESTLÉ LA LECHERA Dulce de Leche
- ●1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
- ●2 envelopes (7 grams each) unflavored gelatin, divided
- ●1/4 cup plus 2 tablespoons boiling water, divided
- ●1 1/2 cups mango puree (from about 3 mangos, or frozen, thawed mango chunks)
- ●1/2 cup sliced mango (optional)
Make It
Step 1
Grease 9-inch springform pan.
Step 2
Combine graham cracker crumbs and melted butter in a small bowl. Press onto bottom of prepared pan. Refrigerate for 15 minutes.
Step 3
Beat sweetened condensed milk, dulce de leche and cream cheese in large mixer bowl until smooth. Vigorously mix 1 envelope gelatin and ¼ cup boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately beat into cream cheese mixture with hand held electric mixer until combined. Pour over crust; gently smooth top. Refrigerate for 1 hour or until set.
Step 4
Mix vigorously the remaining envelope gelatin with remaining 2 tablespoons boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately blend into mango puree with hand held electric mixer until combined. Pour over set cheesecake; gently smooth top. Refrigerate for 1 hour or until set.
Step 5
Serve with sliced mangoes on top, if desired.
