No-bake mango cheesecake

Ingredients for 1 servings:

• 120 g biscuit(s) of your choice (e.g. sponge cake)
• 60 g butter, melted, cooled
• 7 g gelatin
• 250 g cream cheese
• 60 g sugar
• 10 ml lemon juice (not concentrate)
• 150 g whipped cream
• 8 g gelatin
• 25 g sugar
• n. B. Mango(s) for 2 x 200 g mango puree, approx. 5 – 6

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 55 minutes

easy to make and super delicious – perfect for spring and summer

For the base, first crush the biscuits with a food processor or place them in a freezer bag and crush them with a rolling pin. Then mix the melted (and cooled) butter with the crushed biscuits and pour the mixture into a 15 cm springform pan. Then flatten it with the bottom of a mug or glass to create a uniformly flat base. For the filling, puree the flesh of approximately 2-3 mangoes. This should yield approximately 200 g of mango puree. Now mix the gelatine with 35 ml of water and let it stand for 15 minutes. Meanwhile, in another bowl, mix the cream cheese and sugar with a hand mixer or food processor until a smooth mixture is formed and no sugar crystals are visible. Now add the lemon juice and mango puree from before to the cream cheese and sugar mixture and continue stirring until a smooth, lump-free mixture is formed. Now place the bowl with the gelatine from before into a larger bowl of hot water. Make sure that no water gets into the smaller bowl containing the gelatine. Wait until the gelatine has liquefied again and then stir with a spoon. Now add the liquid gelatine to the other mixture and stir. Now whip the heavy cream until stiff peaks and add it to the mixture as well. Then pour the mixture into the springform pan on top of the biscuit base, smooth it out, and place it in the freezer for 20 minutes or a little longer in the refrigerator until it has set. In the meantime, make the cake glaze. To do this, dissolve the gelatine with 40 ml of water in a bowl and let it stand for another 15 minutes. While you wait, make another 200 g of mango puree from 2-3 mangoes. Bring to a boil in a saucepan together with 50 ml of water and the sugar. Then remove from the heat and let cool slightly. Now add the dissolved gelatine and stir everything vigorously until no more gelatine lumps are visible. From there, let it cool further. Then remove the springform pan from the freezer or refrigerator, pour the glaze over the cheesecake mixture, and smooth it out if necessary. Refrigerate the cake for 4 hours or until firm. Tip: You can pour the glaze into semicircular ice cube trays and later arrange it on top of the cake with a few mint leaves as a garnish.