Tomorrow is a holiday and in order not to buy a cake in the store, I advise you to cook a cheesecake with mango today. Take care of the dessert in the evening so that it has time to brew well in the refrigerator overnight. For convenience, you can use ready-made mango puree.
Ingredients
- Cookies (sugar) – 150 g
- Butter - 100 g
- Vanilla sugar - 0,5 tsp.
- Cottage cheese - 400 g
- Cream (33% fat content) – 200 g
- Powdered sugar - 100 g
- Gelatin - 2 art.l.
- Water - 80 ml
Step-by-step cooking recipe
Chop the cookies in a blender until they are fine crumbs.
Add the melted butter, vanilla sugar and mix.
Put it on the bottom of the prepared mold and lightly tamp it.
Fill the gelatin with cold water and put it aside for 10 minutes.
In a deep bowl, mix cottage cheese, cream and powdered sugar.
Add the preform with gelatin and grind with an immersion blender until smooth.
Put in a mold on a cookie base, flatten and refrigerate for 2 hours.
Peel the mango, cut the pulp from the bone and grind in a blender.
Gelatin mix with cold water and leave for 10 minutes.
Mix mango puree, sugar and soaked gelatin.
Pour the mango billet over the curd-cream layer and refrigerate for another 2 hours.
