Mango - Ripe sweet fresh mango. We use the famous Australian R2E2 mango for its sweetness and firm texture.
Cream cheese - Use full fat cream cheese so that your cheesecake will set nicely.
Ingredients temperature - Make sure you use the ingredients at the temperature mentioned in the recipe. For example, cream cheese at room temperature. This makes the whisking easier and smoother when mixing it with other ingredients.
White chocolate - This will add sweetness to your cheesecake, and it also helps setting it.
Chilling - Chill your cheesecake in the fridge for minimum 8 hours for it to properly set.
Substitute for gelatine powder - You can use sheet gelatine or agar-agar powder, whichever you prefer. Just refer to your packet instruction and use the amount that sets 500 ml liquid.
Incorporating whipping cream - Add the whipping cream after fluffing up the cream cheese, and mixing everything just until it gets slightly thicker. If you get grainy texture it means that you over mixed it. If you're not comfortable of using that method, just whip the whipping cream separately and add it as the last ingredient, mix everything together by gently folding it with a spatula.
Final touch, slice the mango into strips to create the flower pattern decorating the top of the cake.
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