Mango cheesecake (no bake, gluten-free)

As promised, here is ol' grandma's recipe (or Martha's) for a 4-ingredient cheesecake + crust. As I had some ripe and ready mangos, I decided to top the cheesecake with this luscious fruit. The combination of sweet, slippery and tangy mangos with a creamy cheesecake and a crunchy crust should delight more than one.

Here's the no-bake batter (in my efforts to avoid the oven for a little while) :

2 8-ounce packages softened cream cheese
1 14-ounce can of sweetened condensed milk (about 1-1/4 cup)
2 tablespoons fresh squeezed lemon juice
1 teaspoon of vanilla

1 mango cored and cut in thin enough slices to be able to curve

+ Prepared crust

Prepare graham cracker crust with 20 sheets of graham crackers, 1/2 cup butter, and a pinch of salt.
Or do what I did and pulverize in a mixer 10 coconut-sesame-pumpkin and chia seed clusters + 12 gluten free butter cookies + 1/4 cup butter. Press this crust dough into a deep dish 8/9" round springform pan and put in the freezer for about 15 minutes.

For the filling, it's very important to have cream cheese at room temperature (or melt 15 seconds in the microwave). It has to be so soft as to be almost melting. Cream in a bowl with an electric mixer and slowly pour in the condensed milk a little at a time. Add lemon juice, then vanilla and continue to mix about 2 minutes or until thoroughly mixed and creamy. Pour into chilled crust, smooth the top, tap on counter to fill pan evenly and chill for 3-4 hours or overnight.

Decorate the top with fruit, I formed concentric circles with the mango for this rose or flower effect.

Enjoy, everyone !

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