Mango Cheesecake
recipe

A light and refreshing dessert made with creamy cheese and ripe mangoes. Perfect for warm days!
Preparation Time: 30 minutes + 4 hours chilling
Serving Size: 12 servings
Ingredients:
- 300 g digestive biscuits
- 120 g butter
- 8 sheets of gelatin
- 400 g cream cheese
- 500 ml heavy cream
- 100 g sugar
- 2 ripe mangoes (pureed or diced)
- 1 tsp vanilla sugar
- A splash of lemon juice
Instructions:
1. Crush the digestive biscuits and mix them with melted butter. Press the mixture evenly into the bottom of a springform pan.
2. Soak the gelatin sheets in cold water for about 10 minutes.
3. Whip the heavy cream with sugar until soft peaks form.
4. In a separate bowl, combine cream cheese, mango puree, vanilla sugar, and lemon juice.
5. Squeeze excess water from the gelatin sheets and melt them in a small amount of mango puree or water over low heat. Add the gelatin mixture to the cream cheese mixture and stir well.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Pour the filling over the biscuit base and smooth the top.
8. Allow the cheesecake to chill in the refrigerator for at least 4 hours, preferably overnight.
9. Decorate with fresh mango slices or whipped cream before serving, if desired.
Nutritional Information (per serving):
Calories: 320
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 100mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 15g
Protein: 4g

Reviews: 3.87 (1536 reviews) ★★★★★ share