Mango And Lemon Cheesecake - cooking recipe

Ingredients

30 None squares graham crackers, finely crushed (2 1/2 cups crumbs)
8 tbsp (1 stick) butter, melted
1 pkg (8 oz) cream cheese, at room temperature, chopped
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
2 tsp grated lemon peel
1 tbsp unflavored gelatin
1/2 cup heavy cream, whipped
1 can (14 oz) mango slices, drained on paper towel, plus additional mango, to serve

Preparation

Mix crumbs and butter in a medium bowl until well blended. Press firmly onto bottom of an 8-inch springform pan. Refrigerate for 20 mins until firm.
Meanwhile, beat cream cheese in a large bowl with an electric mixer until smooth. Beat in condensed milk, lemon juice and peel.
Whisk gelatin into 1/4 cup boiling water in a small bowl until dissolved. Cool for 5 mins. Beat into cream cheese mixture. Fold in whipped cream and mango. Pour into prepared pan.
Refrigerate for 3 hours or overnight until firm. Serve topped with additional mango.