Mango Cheesecake
Original source: K-Ruoka - Mangojuustokakku
Serves 8, 3.5 h
The greatest pastry ever to be invented since I do not enjoy over-sweet desserts. The mango offers a refreshing and exotic flavor that’s hard to resist in any shape or form. Perfect for having with a cup of coffee when your friends are over. We need bowls, a lot of bowls.
Ingredients
Crust
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Whole grain digestive biscuits: 200g (7 oz)
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Butter: 75g (2.6 oz)
Filling
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Gelatin sheets: 5
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Whipping cream: 2dl (0.85 cup)
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Passion-mango quark: 200g (7 oz)
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Cream cheese: 200g (7 oz)
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Mango puree: 2.5dl (1 cup)
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Sugar: 1dl (1/2 cup)
Glaze
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Mango puree: 2.5dl (1 cup)
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Gelatin sheets: 3
Preparation
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Finely crush the biscuits. Combine with melted butter and press the mixture firmly into the bottom of a springform pan lined with parchment paper.
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Soak gelatin sheets in cold water for 10 minutes. Meanwhile, whip the cream until stiff peaks form.
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In a separate bowl, blend the quark, cream cheese, mango puree, and sugar.
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Boil a small amount of water, then dissolve the soaked gelatin sheets in it.
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Carefully mix the gelatin solution into the mango-quark mixture. Follow this by folding in the whipped cream.
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Transfer the filling over the biscuit base, smoothing the top. Chill in the refrigerator for at least 2 hours to firm up. Time for a nap 😴
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For the glaze, repeat the gelatin process for the remaining mango puree. Pour over the set filling, smoothing out the glaze. Refrigerate again for 1 hour.
Serving
Loosen the cheesecake from the pan with a barbecue stick or a knife, and transfer it to a cake platter. Garnish with fresh berries or serve as is, if desired.