Ingredient: of Gelatine sheet

Quality, authenticity, excellence
Mango Cheesecake

Dessert

Mango Cheesecake

Author: Guido Boschetti

Difficulty:

Easy

Total time:

180 min

Servings:

4

Ingredients:

200 gr of Dry biscuits
100 gr of Butter
For the cream
200 ml of Fresh cream to be whipped
1 Mango
100 gr of Icing sugar
10 gr of Gelatine sheet
20 ml of Lemon juice
For garnishing
1 Mango
20 ml of Lemon juice
6 gr of Gelatine sheet
30 gr of Sugar

PREPARATION

1

Take a little pan and melt some butter in it; blend the biscuits in a mixer. Then take a bowl and transfer in it the mixture with melted butter and mix well.

2

Subsequently pour everything in a springform tin of 24cm lined with baking paper, in order to prepare the base. Place it in the fridge to harden for about 30 minutes.

3

In order to prepare the cream, soak the gelatine sheet in cold water for 10 minutes.

4

Peel the mango, extract its pulp and blend it.

5

In a bowl mix spreadable cheese, sugar and mango pulp.

6

Whip the cream and add it to the mixture by doing movements from low to high with a spatula.

7

Squeeze the gelatine sheet and melt it in lemon juice; then add it to the cream and mix well. At this point, pour the cream on the base contained in the springform and put it in the fridge to harden for at least three hours.

8

To prepare the garnishing, soak the gelatine sheet in cold water for about 10 minutes and mash the mango pulp with sugar.

9

Melt the gelatine sheet with lemon juice and then add it to the mango pulp by mixing it.

10

Pour the mixture on the cheesecake, level it well by using a spatula and let it rest in the fridge for at least two hours.

11

Before serving, take it out from the mould and serve it by setting it on a plate.

Condividi:

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