Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Removable-bottom cake pan (23 cm)
- Electric mixer or whisk
- Spatula
- Piping bag and nozzle
- Fine strainer (optional)
Ingredients
- 200 g digestive cookies, crushed
- 100 g melted butter
- 500 g cream cheese, at room temperature
- 100 g sugar
- 200 ml whipping cream
- 2 large ripe mangoes, peeled and pureed
- Juice of 1 lemon
- 10 g unflavored gelatin
- 1 large mango, sliced into thin sheets (for topping)
- apricot or mango jam, for glazing
- 200 ml cold whipping cream (for decoration)
- 2 tablespoons powdered sugar (for decoration)
- fresh raspberries (for decoration)
Instructions
- Crush the digestive cookies into fine crumbs and mix with melted butter; press firmly into the bottom of a 23 cm removable mold and refrigerate.
- In a bowl, beat cream cheese and sugar until smooth. In another bowl, whip cream until stiff peaks form and fold into cream cheese mixture.
- Dissolve gelatin in warm lemon juice and mix it into the filling; add mango puree and pour over chilled base.
- Chill the cheesecake in the fridge for at least 4 hours or overnight.
- Once set, arrange mango slices on top and brush lightly with warmed apricot or mango jam.
- Whip the cold cream with powdered sugar until stiff peaks form, pipe onto the edges of the cheesecake, and top each swirl with a fresh raspberry.
Notes
This recipe is well appreciated for its ease and irresistible taste. A dessert that will showcase your baking talents!
Nutrition
Calories: 350kcal | Carbohydrates: 27g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg
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