Upside-down Mango Cheesecake

In a bowl, mix graham crumbs and melted butter until evenly moistened. Line an 8-inch round cake pan with plastic wrap, leaving enough overhang for easy release. Press the graham mixture firmly over the bottom and sides of the pan. Chill for 15–20 minutes.

Sprinkle gelatin over ¼ cup water and let stand for 5 minutes to bloom. Gently heat until fully dissolved, then set aside to cool slightly.

Whip the chilled NESTLÉ All Purpose Cream using a stand mixer or hand mixer until stiff peaks form. In a separate bowl, beat cream cheese, condensed milk and vanilla until smooth. Slowly mix in the dissolved gelatin, then gently fold in the whipped NESTLÉ cream until light and creamy.

Lightly mash ½ cup of the mangoes, leaving some texture. Mix with the diced mangoes and lemon juice. Spread half of the cheesecake cream into the chilled crust. Place the mango mixture in the center, leaving about a 1-inch border around the edges. Cover completely with the remaining cheesecake cream and smooth the top.

Refrigerate for at least 6 hours or overnight until firm. Carefully invert onto a serving plate, remove the pan and plastic wrap, then slice or spoon to reveal the center.