The Oreo Crust

• 580g Crushed Oreo cookies
• 170g Salted butter, melted

The Cream Filling

• 360ml Heavy cream, cold
• 678g Cream cheese, fully at room temperature
• 90g Powdered sugar
• 4g Vanilla extract or paste
• A pinch of salt
• Optional for extra stability: 1 packet of powdered gelatin (or 4 sheets)

The Mango & Dulce de Leche Layer

• 1 large ripe mango, peeled and finely diced
• 4–5 tbsp Dulce de leche (caramel spread)

Preparation Steps

1. Mix the Oreo Crust

Finely grind your 580g of Oreo cookies in a food processor. Melt your 170g of butter and mix it thoroughly into the cookie crumbs until it feels like wet sand.

2. Form the Base & Chill

Press the cookie crumbs firmly into the bottom of your springform pan. Use the bottom of a glass to pack the crumbs down tight, creating a flat bottom and a high border up the sides of the pan. Place the pan in the fridge for 15–20 minutes to set.

3. Whip the Heavy Cream

In a cold bowl, beat your 360ml of cold heavy cream until stiff peaks form. Set it aside in the fridge.

4. Mix the Cream Cheese Base

In a large separate bowl, beat the 678g of room-temperature cream cheese, 90g of powdered sugar, 4g of vanilla, and a pinch of salt until the mixture is completely smooth and free of lumps.

5. Optional Stability Step (If Using Gelatin)

Soften your gelatin in a little cold water for 5 minutes. Melt it gently over low heat (do not boil). Stir 2 tablespoons of your cream cheese mixture into the warm gelatin to cool it down, then quickly beat it back into the main cream cheese bowl.

6. Fold the Cream Together

Gently use a spatula to fold your whipped heavy cream into your cream cheese mixture until combined. Do this slowly so you don't lose the airiness.

7. Assemble the First Layer

Take your chilled Oreo crust out of the fridge. Spread half of your cheesecake cream smoothly over the bottom.

8. Add the Fresh Mango & Dulce de Leche

Toss your fresh, diced mango pieces with 1 tablespoon of lemon juice. Spread the mango evenly over the cream layer. Carefully spoon or drizzle your dulce de leche all across the mango pieces.

9. Add the Rest of the Cream

Carefully spread the remaining half of your cheesecake cream over the mango and dulce de leche layer, smoothing out the top surface.

10. Chill

Place the cheesecake in the refrigerator to set for 4 hours.

11. The Blower Flip Technique

Before flipping:

• Run a thin, sharp knife carefully around the inside edge of the pan, then loosen and open the springform ring.
• Use a blower (hairdryer) on low heat to gently warm the bottom metal plate of the pan for a few seconds. This melts the butter just enough to release cleanly.
• Place your serving plate upside-down over the top of the cake, flip it quickly and confidently in one motion, and gently lift the metal base off.

Cut into slices and serve!

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