Cream Cheese Cake "Easter Meadow"

Ingredients

• 150 g Russian bread (ABC cookies)
• 100 g Yogurt butter
• 700 g mango (2 mangos)
• 6 sheets of white gelatin
• 400 g yogurt (1.5% fat)
• 400 g cream cheese (13% fat)
• 50 g whole cane sugar
• 3 stems Lemon balm

Instructions

1. 1.

   Place cookies in a freezer bag, crush with a rolling pin into fine crumbs and transfer to a bowl.

2. 2.

   Melt butter in a small saucepan and stir into the cookie crumbs.

3. 3.

   Cut a round piece of parchment paper (26 cm diameter) and lay it on the bottom of a springform pan (24 cm diameter). Place the pan rim around the paper and close it so the paper does not slip.

4. 4.

   Spread the crumb‑butter mixture onto the bottom of the springform pan and press firmly with the back of a tablespoon to create a flat base. Put the pan in the refrigerator.

5. 5.

   Peel the mangos. Cut the flesh into slices from the stone and cut 4 thin slices (2–3 mm thick). Using a small cookie cutter, cut out 12 rabbit shapes.

6. 6.

   Place the mango rabbits on a plate, cover with plastic wrap and refrigerate. Dice the remaining mango flesh finely.

7. 7.

   Soak gelatin in cold water. In a bowl combine yogurt, cream cheese and sugar. Beat with a hand mixer until the sugar dissolves.

8. 8.

   Add the gelatin to a small saucepan while stirring until it melts. Stir about 2 tablespoons of the cream‑cheese mixture into the gelatin, then whisk the gelatin mixture quickly into the remaining cream‑cheese yogurt mixture.

9. 9.

   Fold in the mango cubes and spread the mixture over the cookie base. Smooth with a spatula and refrigerate for at least 3 hours to set (gel).

10. 10.

    Before serving wash the lemon balm, shake dry, pluck leaves and cut into fine strips. Decorate the cake with the rabbit shapes and lemon balm strips.