Mango Cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 120 g butter, melted
• 500 g low-fat curd cheese
• 500 g cream cheese
• 2 packets of vanilla sugar or the pulp of a vanilla pod
• 160 g sugar
• 200 ml mango juice
• 30 g agartine
• 300 ml mango juice
• 10 g agartine
• e.g. whipped cream
• e.g. strawberries
• e.g. raspberries
• e.g. mint
• e.g. powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

Fruity mango slices without gelatin. For a 25 cm x 30 cm square pan.

The base is super quick and easy to make: Finely crumble the butter biscuits and mix them with the melted butter. When the biscuit crumbs have a consistency like moist sand, transfer them to a square baking dish (approx. 25 cm x 30 cm) lined with baking paper and press them down firmly. The base is then placed in the refrigerator to set. Then it’s time for the filling: Mix the quark with the cream cheese, vanilla sugar, and sugar. Boil the mango juice with the agartine for 2 minutes. Stir constantly to ensure nothing sticks. The next step is to adjust the temperature of the hot mixture to that of the quark mixture. To do this, add 2-3 tablespoons of the quark mixture to the hot mixture and then stir the agartine mixture into the remaining quark mixture in the bowl at low speed. The cream should then be spread immediately over the cake base. Place the cake base in the refrigerator and chill for at least 4 hours. When it’s ready, you can prepare the mango glaze. To do this, boil the juice with the agartine for 2 minutes and set aside to cool. When the glaze is about to set, spread it over the cake. Before slicing, the cake should be refrigerated for another hour. Afterward, remove it from the tin, cut it into slices, and decorate. Whipped cream and fresh fruit go perfectly together!