Calamansi Mango Cheesecake (no bake)

Makes 1 9-inch cake

Adapted from Nik Sharma


FOR THE CRUST:
5 oz / 140 grams digestive biscuits (or substitute graham crackers, tea biscuits or gingersnaps)
2 tbsp grated palm sugar or dark brown sugar
Pinch of salt
¼ cup / 55 grams unsalted butter (1/2 stick), melted, plus more for greasing

FOR THE FILLING:
1 (1/4-oz/7-gram) packet gelatin*
¼ cup / 60 ml whole milk, at room temp (or water)
¼ cup / 60 ml hot water (let boiled water cool slightly before using)
1 cup / 240 ml heavy cream
1 cup / 200 grams sugar, divided
2 packages cream cheese, at room temperature (16 oz total)
½ cup/120 ml canned mango pulp (if using fresh mango, puree, bring to a boil and let cool before using)
2 tbsp calamansi juice** (or substitute with juice of 1 lime)

FOR THE GLAZE:
1 (1/4-ounce / 7-gram) packet gelatin
¼ cup / 60 ml hot water (let boiled water cool slightly before using)
1 cup / 240 ml canned mango pulp
2 tbsp sugar (if your mango pulp is already sweet, taste and adjust sugar level accordingly)
1 tsp calamansi juice, or lime juice

OPTIONAL TOPPINGS:
Passion fruit pulp, kiwi, or mint leaves


*You could also substitute gelatin with agar agar powder (it is not a 1:1 ratio). This Food52 post has information about using agar agar. 

**Calamansi juice can be found in the frozen aisle at Southeast Asian grocery stores, sometimes in small individual packets.

PREPARE THE PAN:
Butter a 9 inch round springform pan along the sides and bottom of the pan. Line the bottom and sides with parchment paper, and butter again. Keep chilled while you prepare the crust.

MAKE THE CRUST:
Pulse the digestives in a food processor until it becomes fine crumbs. Add grated palm sugar (or brown sugar) and salt. Pulse again to combine and break up the sugars. Add melted butter and pulse until it becomes an even texture. Spoon crust mixture into the prepared pan and use a flat based cup to press it into a smooth layer. Freeze pan at least 15 minutes before using. (The crust can be made ahead and stored up to 2 days in the fridge or 3 months in the freezer)

MAKE THE FIRST LAYER:
Pour 1/4 cup / 60 ml room temperature milk (or water) to a wide bowl. (If the surface area of the bowl is too small, the gelatin will clump.) Sprinkle the gelatin powder over the surface and let sit until it swells, about 5 minutes. The gelatin should be hydrated without any dry spots. Pour the 1/4 cup / 60 ml of hot water over the gelatin mixture and stir to incorporate.

While gelatin is blooming, add heavy cream and 1/2 cup / 100 grams sugar to a stand mixing bowl. Whisk at medium speed until stiff peaks form, about 2 to 3 minutes. Transfer whipped cream to a large bowl and set aside.

In the same stand mixing bowl, add cream cheese and remaining 1/2 cup / 100 grams sugar (the bowl does not have to be cleaned before adding the cream cheese). Whisk on medium-high for about 5 minutes until light and fluffy. Add the mango pulp and calamansi juice, and whisk on medium-low. Slowly increase to medium high and continue beating for a couple minutes. Scrape down the sides of the bowl as necessary.

Slowly add the gelatin mixture and whisk at medium-high speed until just incorporated. Add the mango mixture to the large bowl of whipped cream. Fold in mango mixture until evenly distributed (it should be the texture of a mousse). Pour the whipped cream mango mixture on top of the prepared crust. Use an offset spatula to make an even layer. Refrigerate at least 30 minutes. 

MAKE THE TOP LAYER:
Pour 1/4 cup / 60 ml room temperature water into a wide bowl. Sprinkle the gelatin powder over the surface and let sit until it swells, about 5 minutes. The gelatin should be hydrated without any dry spots. Pour 1/4 cup / 60 ml of hot water over the gelatin mixture and stir to incorporate.

Add mango pulp and sugar (if using) to a medium sized bowl. Whisk in gelatin/water mixture. Add 1 tsp calamansi juice and stir to combine. Pour mango mixture on top of the prepared cream layer and use a spoon to spread the layer evenly across the pan. Cover top of pan with plastic wrap or bowl cover (it should not touch the surface of the cake). Chill for 6 hours or overnight.

When ready to serve, release cheesecake from springform pan. Garnish with kiwi, passionfruit pulp or mint leaves. When slicing the cake, wipe your knife with a damp towel before each slice for a clean cut.