Ep. 12 - Mango Pistachio Cheesecake 🥭🧀 | a party for one

Mangoes are in season right now and I needed to make a delicious dessert out of them. I find a whole cheesecake to be a little overwhelming at times, so I opted to make #cheesecakes in a cup for a more friendly serving size. I also reversed the traditional layers so that the graham crackers (the best part in my opinion) would not be lost at the bottom. Also, this way the crackers soak up the flavors of both the mango mousse and the #cheesecake filling and stays moist! Subscribe for more cooking #ASMR 👂videos, we release a new one every week. Share the video and follow us on social to stay tuned on what’s coming next. Follow us on IG:   / apartyforone   INGREDIENTS Pistachio Crust • 90g graham crackers • 30g pistachios • 2 tbsp sugar • 45g melted unsalted butter Cheesecake Filling • 227g cream cheese room temperature • 40g powdered sugar • 50g plain yogurt • 1 tsp vanilla extract • 150ml heavy cream • 4g gelatin (bloomed) Mango Mousse • 330ml pureed mango • 50g sugar • 3 green cardamom pods (optional - I only had white cardamom) • 5g gelatin (bloomed) • 50ml warm water RECIPE Cheesecake Filling • Bloom your gelatin in some warm water for 3-5 minutes. In a separate bowl, add cream cheese and powdered sugar in a bowl and whisk until smooth. Add in the yogurt and vanilla, mix until combined, then add in gelatin. • In a separate bowl, beat heavy cream until you achieve stiff peaks. • Mix the whipped cream into the cream cheese fillings and pour into glass cups (will make around 4 servings). • Chill for 1 hour. Pistachio Crust • Blitz graham crackers and pistachios in a food processor until you have a fine crumb mixture. Then add in sugar and melted butter until a wet sand mixture forms. • Add the crust in an even layer on top of the chilled cheesecake filling. Press the crumbs gently with the back of a spoon to make sure you have a flat layer. • Place cups back into the fridge to cool. Mango Mousse • Bloom the gelatin in some warm water. • In a saucepan, combine mango, sugar, and cardamom pods and simmer for 5-10 minutes to infused cardamom flavor. If you choose to exclude cardamom, simply dissolve the sugar into the mango puree. • Then, add in the bloomed gelatin and remove from heat. Let cool for 10-15 minutes. • Pour the mango mixture into the cups for the final layer. • Top with mango or pistachios for decoration.