1. Prepare the Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to create an even crust. Bake for 10 minutes, then let it cool completely.

Tip: Use the bottom of a measuring cup to press the crust evenly into the pan for a smooth surface.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until it’s velvety smooth. Gradually add the sugar, continuing to mix until fully combined. Stir in the vanilla extract and lemon juice. Slowly pour in the heavy cream while mixing on high speed until the filling becomes light and fluffy.

Personal Tip: Taste as you go! The lemon juice adds a subtle tang that balances the sweetness of the mango beautifully.

3. Incorporate the Mango:

Puree half of the diced mangoes until smooth. Gently fold this mango puree into the cream cheese mixture, ensuring the flavors are well-distributed. Pour the filling over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the cheesecake is set.

4. Prepare the Mango Topping:

Puree the remaining mangoes and sweeten with a bit of sugar if needed. Dissolve the gelatin in 1/4 cup of water in a small saucepan over low heat. Stir the dissolved gelatin into the mango puree until well combined. Let the topping cool slightly before pouring it gently over the chilled cheesecake. Spread evenly and return to the fridge for another 2 hours to set.

5. Garnish and Serve:

Carefully release the cheesecake from the springform pan and transfer it to a serving plate. Garnish with fresh mango slices or a few mint leaves for a pop of color. Slice, serve, and enjoy your slice of tropical paradise!