John Myers
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Cream Cheese | Mango
The perfect cream cheese | mango recipe with a picture and simple step-by-step instructions.
For the cheesecake:
- 200 g Whole grain biscuits
- 100 g Butter
- 50 g Sugar
- Margarine
- 200 g Sugar
- 700 g Cream cheese
- 200 g Quark three-quarter fat
- 200 g Cream
- 2 Pc. Eggs
- 2 tbsp Lemon juice
For the cast:
- 250 g Sour cream
- 2 tbsp Sugar
- 1 packet Vanilla sugar
- 1 tsp Lemon juice
- 2 Pc. Mangoes
- 2 Pc. Vineyard peaches
- 1 Pc. Organic orange
- 1 Pc. Organic lemon
- 1 Pc. Vanilla pod
- 1 tbsp Honey
- 150 g Mascarpone
Cake base:
- Crush the breakfast biscuits with the rolling pin, mix with the melted butter and sugar. Pour the amount into the greased 27 cm springform pan, press down and bake at 180 degrees for about 7 minutes.
Cheesecake filling:
- Carefully mix the sugar, cornstarch, cream cheese and quark with the whisk. Add the cream, eggs, lemon juice and lemon zest, mix carefully and place on the bottom in the springform pan. Bake at 180 degrees for about 45 minutes until the filling gets some color.
Glaze:
- Mix the sour cream, sugar, vanilla sugar and lemon juice and pour onto the filling. Bake at 180 degrees for 5 minutes.
Mango ragout
- Peel the mango and cut the flesh from the core. Peel the peaches and remove the pulp from the core Cut the pulp into diamonds, put leftovers aside. Put the diamonds in a cool place. Grate the orange peel, squeeze the lemon, scrape the vanilla pulp from the pod. Put everything with the pulp and honey in a beaker and puree. Mix the diamond pulp carefully with the puree.
Serving:
- Beat the mascarpone until smooth. Cut and arrange the cake, put a good teaspoon of mascarpone on the plate, spread out about 6 cm in a circle, put the ragout on top and decorate with lemon zest.
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