Cheesecake with Mango
Cheesecake with mango is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g butter cookies
- 120 g butter (melted)
- 750 g low-fat quark
- 250 g cream cheese
- 75 g sugar
- 2 tbsp vanilla sugar
- 100 ml mango juice
- 6 sheets white gelatin
- 200 ml whipping cream
- 150 ml mango juice
- 3 sheets white gelatin
- 100 ml whipped cream (stiffly beaten)
Instructions
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1.
Process the cookies in a food processor with paddle blades into crumbs. Mix with melted butter and pour into a springform pan lined with parchment paper. Spread evenly on the bottom, press down and refrigerate.
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2.
Soak the gelatin for the topping in cold water.
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3.
Mix quark with cream cheese, sugar, and vanilla sugar until smooth. Warm a little mango juice and dissolve the gelatin in it; stir in the remaining juice (to balance temperature) and quickly fold into the quark mixture. Whip the cream stiffly, fold it in, spread the filling over the cookie base, level it, and chill for at least 3 hours.
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4.
For the glaze heat the mango juice with 50 ml water, dissolve the squeezed gelatin sheets in it, stir in the remaining juice quickly, carefully spread over the cake, and refrigerate for at least 1 hour more.
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5.
Remove from the pan when well chilled and place on a serving platter. Just before serving pipe whipped cream into a pastry bag fitted with a star tip and decorate the cake with cream rosettes. Slice and serve.
