Preparation:
Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, thoroughly mix the crushed cookies and melted butter until well combined. Press the cookie mixture into the base of a 9-inch cheesecake pan. Bake for 10 minutes, then allow it to cool.
Prepare the Filling: In a large bowl, use an electric mixer to beat the cream cheese until soft. Add sugar, all-purpose flour, eggs, mango puree, vanilla extract, and a pinch of salt. Mix well until the mixture is smooth and homogeneous.
Pour and Bake: Pour the cream cheese mixture over the cooled cookie crust and spread it evenly. Bake for 50-60 minutes or until the center is firm.
Prepare the Cover: In a medium bowl, combine mango puree, sugar, and lemon juice for the cover. Sprinkle tasteless jelly over the mixture and let it sit for 5 minutes. Heat the mixture in the microwave for 20-30 seconds or until the jelly is completely dissolved.
Cover the Cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes. Pour the mango cover mixture over the cheesecake and spread it evenly. Refrigerate for at least 4 hours or until thoroughly cold and firm.
Serve Cold: Once properly chilled, cut the mango cheesecake into portions and serve cold.
Indulge in the tropical goodness of this Mango Cheesecake, a perfect blend of creamy texture and fruity delight that will surely please your taste buds. Enjoy! 🥭🍰
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