Directions
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Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, mix the crushed vanilla wafer cookies and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool. -
Prepare the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer. Mix until it reaches a smooth consistency. Add the sugar and flour, blending well. Introduce the eggs one at a time; beat thoroughly after each addition. Finally, mix in the mango puree, vanilla extract, and a pinch of salt until everything combines into a tremendous mixture. -
Bake the Cheesecake:
Pour the cream cheese filling over the cooled crust, spreading it evenly across the surface. Place it in the oven and bake for 50-60 minutes, or until the center feels set. The edges might have a slight jiggle, but that’s okay. Remove the cheesecake from the oven and allow it to cool at room temperature for about 15 minutes. -
Prepare the Topping:
In a medium bowl, mix together the mango puree, sugar, and lemon juice for the topping. Sprinkle the unflavored gelatin over this mango mixture and let it sit for about 5 minutes. Heat the mixture in the microwave for 20-30 seconds, stirring until the gelatin is completely dissolved. -
Assemble the Cheesecake:
Carefully pour the mango topping over the cooled cheesecake, ensuring it is spread out evenly. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it becomes well chilled and firm. -
Serve:
Once chilled, cut the mango cheesecake into slices and serve. Enjoy every delightful bite of this tropical delicacy!
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