1) Prepare the base. In a blender grind the cookies into crumbs.

Melt a little butter, add to crumbs of biscuits and carefully knead until smooth. Vystelim baking paper the bottom of the form, grease the sides with vegetable oil. Put the mass into shape, arrange on the bottom and up small ledges, carefully stamped. Put in the fridge to cool.

2) Preparing a cottage cheese. Grate the lemon peel. Porirua mango pulp or use ready-made mashed potatoes (I have Finnish Bonne).

In a large bowl, beat cream cheese and sour cream. Attention: beat only at the lowest speed, the mass did not perenasytil air!

Gently beat eggs, vanilla and lemon zest. Then mash. Then gradually (!), 50 g add the sugar, stir and try – depending on your preferences, you may need less/more sugar. 150 g, I thought, perfect: adds a pleasant but not cloying caramel sweetness.

3) Pastries. Even after whipping the cream cheese with sour cream set oven to preheat to 180C. Once the curd is ready, take out of the refrigerator form the basis and pour into it the cheese mass. Exactly distributed a few times and gently lift up the form and tapped her on the table to release excess air. Put the form in preheated oven for 30 minutes then reduce the temperature to 140 g and leave for another 40-50 min. depending on oven may need a little more. To determine the readiness knock on the side of the shape: the edges of the cheesecake's stuck, the middle with a diameter of 5-6 cm, still trembling. Then you can turn off the oven, crack open her up, carefully hold the knife at the sides of the form and let it stand there for the cheesecake another 20 minutes. Only then remove the form and leave it to cool at room temperature for half an hour. And finally, after that, remove the cheesecake in the fridge for at least two hours.

4) Prepare the jelly. Dissolve agar-agar in water, pour together with mango puree in a saucepan and bring to a boil (agar is completely dissolved at 90-100C). Then you should take a sample is to scoop up some fondant with a spoon and cool quickly at the open window or in the refrigerator (agar solidifies at 35-40 degrees, which is very convenient for quick tests): if suddenly too runny, you can add to the mix a little bit of agar (it is the second advantage - even after hardening, you can re-heat the mixture to cool, the agar will not lose its properties). Then remove the mixture from the heat, cooled a few minutes, and you can evenly apply it on cheesecake, from contact with a cold surface the jelly hardens almost instantly. Finally, decorate with pecans.

Here's a cheesecake turned out!

Bon appetit!