Mango Cream Cheesecake Recipe


  • 1 (250-gram) otap pack
  • 4 tablespoons melted butter
  • 1 (227-gram) softened cream cheese
  • 1/4 cup condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose cream
  • 2 tablespoons unflavored gelatin
  • 1/4 cup hot water
  • 1/4 cup fresh mangoes, chopped

Preparation Instructions:

  1. Pulse 1 (250-gram) otap pack in a food processor (or crush manually) to make crumbs, around 2 cups.
  2. Mix with 4 tablespoons melted butter and press into the bottom of an 8×8-inch pan. Chill until ready to use.
  3. Using a hand mixer, beat together 1 (227-gram) softened cream cheese, 1/4 cup condensed milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.
  4. Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water. Add to cream cheese mixture and beat until well combined.
  5. Mix in 1/4 cup chopped fresh mangoes. Pour over prepared crust and chill for at least 3 hours or overnight. To serve, slice into squares and top with mango jam.