Typhanie Cooks

For the Crust: Combine graham cracker crumbs, 2 tbsp granulated sugar, and 10 tbsp melted salted butter. Press into a springform pan. Bake at 350 degrees F for 15 minutes, then allow to cool completely.

For the Filling: In a large bowl, beat the softened cream cheese until smooth. Add 3/4 cups granulated sugar and 1.5 tbsp cornstarch, mixing well. Incorporate the 3 large eggs one at a time, mixing until just combined after each. Stir in 1 1/2 cup mango puree, 1/4 cup sour cream, 1/4 cup heavy cream, 1 tsp vanilla, 1 tsp rose water (optional), and a pinch of salt. Pour the filling into the cooled crust and bake at 325 degrees F for 1 hour (or an additional 5 minutes if needed) until nearly set but still jiggly in the center. Turn off the oven and crack the oven door to slowly start the cooling process. After an hour, remove from the oven and allow to cool on a wire rack for another hour.

For the Mango Gelatin Topping: In a small saucepan, combine 1/2 cup water and 2 1/2 tsp gelatin powder, letting it bloom for a few minutes. Gently heat until the gelatin dissolves completely. Stir in 1/2 cup mango puree, 1 tbsp sugar (optional), and a few drops of yellow food coloring (optional). Once the cheesecake is fully cooled, pour the mango gelatin mixture on top of the cheesecake. Refrigerate for at least 6 hours, or until set.

For the Whipped Cream Topping: In a cold bowl, whip 1 cup very cold heavy cream with 1/3 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. Pipe onto the cheesecake before serving.