Mango Cream Cheesecake

Serves 6 to 8

1 (250-gram) otap pack

4 tablespoons melted butter

1 (227-gram) softened cream cheese

1/4 cup condensed milk

1 teaspoon vanilla extract

1 cup all-purpose cream

2 tablespoons unflavored gelatin

1/4 cup hot water

1/4 cup fresh mangoes, chopped

1 Pulse 1 (250-gram) otap pack in a food processor to make crumbs, around 2 cups.

2 Mix with 4 tablespoons melted butter and press into the bottom of an 8x8-inch pan. Chill until

ready to use.

3 Using a hand mixer, beat together 1 (227-gram) softened cream cheese, 1/4 cup condensed

milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.

4 Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water. Add to cream cheese mixture and

beat until well combined.

5 Mix in 1/4 cup chopped fresh mangoes. Pour over prepared crust and chill for at least 3 hours

or overnight. To serve, slice into squares and top with mango jam.