Mango Panna Cotta Cheesecake Recipe

Instructions

1. Soak gelatin in cold water for about 10 minutes.
2. Put milk, whipped cream and sugar in a pot and heat until the edges boil. Remove from heat, add vanilla extract and mix. Add soaked gelatin and mix.
3. Cool the milk mixture slightly, add the mango pulp, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.
4. Grind mango, lemon juice, and sugar in a blender, put it in a pot, and boil it until it thickens slightly, then cool it.
5. Add melted unsalted butter to the crushed Daije cookies, mix, place on the bottom of a 15cm mold, press firmly, and place in the refrigerator.
6. Soften the cream cheese, add plain yogurt, lemon juice, vanilla extract, and mango puree and mix, then add melted gelatin and mix.
7. Add 50% whipped cream, mix, pour a little into the mold, and top with hardened panna cotta.
8. Pour all the remaining cheesecake batter, squeeze the mango puree on top, stir with chopsticks to form a marble shape, and then harden in the refrigerator for 3 hours.