Mango Cheesecake (Gluten Free)

Preparation time: 50 min

Bake time:40 min

Set time: 12+ hours

Total time: 2 hours + time to set

Yield: 1 Cheesecake (~12 Servings)

Ingredients:
Oat crust:

• 3 cups gluten-free oats (255g )
• ½ cup light brown sugar (113g )
• 2 Tbsp. honey
• 1 tsp. ground cinnamon
• ¼ tsp. kosher salt
• ¼ cup + 1 Tbsp. olive or coconut oil
• 6 Tbsp. unsalted butter, melted (for a dairy-free option, try substituting vegan baking butter)

Directions:

1. Preheat oven to 350°F. In a 9x13" pan, combine the oats, brown sugar, honey, cinnamon, salt, and oil. Using your hands, evenly distribute the ingredients. Spread into an even layer in the pan. Bake for 30 minutes, stirring every 10 minutes.
2. After baking let the oats cool completely, about 10 to 15 minutes. Oats will harden as they cool to a granola-like texture, stir occasionally to keep from sticking to the pan.
3. Transfer to a food processor. Pulse 2 to 3 times to break up any larger pieces then process on high for 30 to 60 seconds until the oats resemble coarse crumbs.
4. Add the coarse oat crumbs to a medium size bowl. While stirring, slowly pour melted butter over the oats. Once all the crumbs are coated with the melted butter, transfer to a springform pan to make the crust.
5. Optional: If you want to remove the full cheesecake from the springform pan prior to serving, lightly grease the bottom of the pan with butter and line it with a circle of parchment paper before adding crumbs.
6. Lightly spread crumbs into an even layer on the bottom of the springform pan. Using your fingers or the bottom of a measuring cup, press the crumbs into the bottom of the pan and up the sides. Bake at 350°F for 7 to 8 minutes. Let cool completely before adding the cheesecake batter of choice.

Ingredients:

Filling:

• 4 mangos
• 4 1/2 tsp. gelatin powder
• 1/2 cup cold water
• 1 8 oz. pkg. Cream cheese
• 1 tub Philadelphia cheesecake no bake
• 1/2 cup sugar
• Half a can of coconut cream
• 2 limes juiced

Mango jelly:

• 3/4 tsp. gelatin powder
• 1/4 cup cold water
• 1 Tbsp. lemon juice

Topping:

• Heavy whipping cream
• Powdered sugar

Directions:
Filling:

1. Put water in a heatproof bowl. Sprinkle gelatin over the surface (don't dump it in the center). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
2. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool for 5 minutes.
3. Place mango in a food processor. Blitz until smooth.
4. Measure out 3/4 cup and reserve for mango jelly, set aside.
5. Add cream cheese, cream, sugar, coconut cream, and gelatine mixture into a food processor. Blitz for 30 seconds or so until smooth.
6. Using a rubber spatula fold in cheesecake no bake and lime juice.
7. Pour into cake pan. Refrigerate for 3+ hours until the top is set.

Jelly:

1. Pour water into a bowl, and sprinkle over the gelatin. Leave 5+ min. Microwave on high for 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
2. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
3. Pour over cheesecake filling. Gently spread it around with a rubber spatula.
4. Refrigerate for 12 hours+.
5. Release the pan sides, then use overhang paper to slide the cheesecake onto the serving plate. Then slide the paper out from under the cheesecake
6. Top with whipping cream, extra chopped mango, lime slices, and passion fruit pulp.

*Picture and recipe from Eliza Christensen