Ingredients
For the Base:
1 1/2 cups (150 g) crushed vanilla cookies
1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
2 packages (450 g total) of cream cheese at room temperature
1 can (397 g) of condensed milk
1/2 cup (120 ml) Kent mango puree (about 1 medium, ripe mango)
1/4 cup (60 ml) lemon juice (fresh, Tahiti lemon, or subtle)
1 teaspoon vanilla extract
For the Handle Cover (optional):
1 cup (240 ml) Kent mango puree
1 tablespoon lemon juice
1 teaspoon unflavored gelatin dissolved in 2 tablespoons hot water (optional, for a firmer coating)
Procedure:
For the Base:
In a bowl, mix the crushed cookies with the melted butter until well combined.
Firmly press the mixture into the base of a 20-22 cm (8-9 inch) springform pan, lined with baking paper. Refrigerate while you prepare the filling.
Prepare the Filling:
In a large bowl, beat the cream cheese with an electric mixer until smooth and lump-free.
Add the condensed milk and beat until well incorporated.
Add the Kent mango puree, lemon juice, and vanilla extract. Beat until smooth and creamy.
Assemble and Refrigerate:
Pour the cheesecake filling over the cookie base in the pan.
Spread the surface with a spatula until it is smooth.
Refrigerate for at least 4-6 hours, or ideally overnight, until firm.