Cheesecake with Exotic Fruits

Ingredients

• 2 karambols
• 1 Mango
• 150 g Physalis
• 4 kiwis
• mint (for garnish)
• 150 g whole wheat cookies
• 2 tbsp ground almonds
• 100 g melted butter
• 8 sheets gelatin
• 4 tbsp pear syrup
• 1 untreated orange zest
• 200 g yogurt
• 400 g cream cheese
• 50 g powdered sugar
• 1 vanilla bean (pulp)
• 150 ml whipping cream
• 1 tbsp fresh chopped mint

Instructions

1. 1.

   Line the springform pan with plastic wrap.

2. 2.

   Place the cookies in a freezer bag and crush them roughly with a rolling pin. Mix the crumbs with the almonds and butter well. Spread on the bottom of the pan, press evenly, and refrigerate.

3. 3.

   For the cream, soak the gelatin in cold water. Warm the pear syrup slightly with orange zest and dissolve the drained gelatin in it. Whisk the yogurt with the cream cheese, powdered sugar, and vanilla pulp until smooth, then stir in 4-5 tbsp of the gelatin mixture. Fold this into the remaining cream cheese mixture. Beat the cream stiffly and fold in the mint. Pour onto the crust and level. Chill for at least 4 hours.

4. 4.

   Peel or wash the fruits, clean them, and cut into pieces or slices.

5. 5.

   Release the cake from the pan, slice it, and top with the fruit. Serve garnished with mint.