Mango cheesecake

Ingredients for 1 servings:

• 225 g double cream cheese
• 450 g ricotta
• 1 cup sugar
• 3 tbsp wheat flour
• 6 eggs
• 1 tbsp Amaretto
• ½ cup mango(s), pureed
• 1 tbsp lemon juice
• ½ cup diced mango(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A cup corresponds to the US unit of measurement “cup.” One “cup” has a volume of 237 ml. I use a large mug for measuring. There are also measuring cups that specify “cups.” Preheat the oven to 175°C. Using the paddle attachment of a stand mixer or hand mixer, beat the cream cheese until creamy. Then add the ricotta and beat until creamy. Gradually add the sugar and flour, then add one egg at a time, beating each one thoroughly. Add the lemon juice, amaretto, and mango puree. Finally, fold in the diced mango and pour the batter into a springform pan. Place the springform pan on a deep baking sheet and pour a few cups of water onto the sheet to create a water bath for the springform pan. Bake the cake for 60 minutes. After baking, turn off the oven and let the cake rest in the oven for one hour – do not open the oven door! To store the cake, refrigerate.