Description
Gentle, melting in your mouth cheesecake, easy to prepare, but it is collecting, literally, applause)
Ingredients
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Cookies
125 g
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Butter
70 g
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Mango
2 piece
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Lemon juice
1 tsp
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Sugar
100 g
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Gelatin
10 g
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Water
3 Tbsp
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Cheese
300 g
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Yogurt
200 g
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Cream
200 ml
Cooking
To cover the bottom of a split form with parchment paper.
Crumble biscuits and mix it with melted butter (I do this in a blender). Spread on the bottom of the form and thoroughly compacted by hand. Refrigerate while making jelly and the cheese mass.
2.5 g of gelatin (I had a bag of plain Doctor Oetker 10, I scooped up just over a quarter, about 4y) soak in 1 tbsp water.
Mango grind to puree state through a sieve (I did a blender), we need about 150 ml mango puree.
Mix in a saucepan, mango puree, lemon juice and 4 tbsp of sugar, bring to a boil. Remove from heat and add soaked gelatin, mix thoroughly.
5-7 g gelatin (I took all the money I have left in the bag) soak in 2 tbsp water. Cream cheese cover with foil and reheat in the microwave for 30 seconds, I have no micro, I'm on a water bath warmed up. Whip the cream until lightly thickened.
Cream cheese whip, adding gradually 80 g sugar, yogurt and whipped cream. Soaked gelatin in the microwave or in a water bath to melt until complete dissolution(being careful not to boil), put it in the curd and beat well. All beat the low rotation mixer.
Ready curd pour into mold with the base.
Top with a spoon pour the mango jelly, even it with a spatula and chaotic movements do figure abstract. Put into the fridge for at least 4 hours, I do it at night.
Take out of the refrigerator, carefully remove the sides of the form, bottom, decorate with the coconut and slices of mango and enjoy. Bon appetit!
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