Mango Experience Cheesecake

Ingredients for 1 servings:

• 100 g butter
• 350 g biscuits with chocolate chips
• Oil for the mold
• 250 g sour cream
• 600 g double cream cheese
• 1 pinch of salt
• 3 eggs, size M
• 1 vanilla pod(s), including the pulp
• 75 g sugar
• 1 tbsp sugar for the cake glaze
• 125 ml water
• 2 packets of vanilla pudding powder
• 2 mangoes
• ½ pack of cake glaze, clear
• 15 g pistachios, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Cookies with chocolate chips, sour cream and chopped pistachios

Melt the butter. Finely crumble the biscuits and mix with the butter. Grease the bottom of a 26 cm springform pan with oil. Pour the crumb mixture into the pan, press down to form a smooth base, and refrigerate for about 30 minutes. Mix the sour cream with the cream cheese, salt, eggs, vanilla extract, 75 g sugar, and pudding powder until smooth. Spread the cheese mixture evenly over the crumb mixture and bake in a preheated oven at 150 °C (top/bottom heat: 125 °C) for about 45 minutes. Turn off the oven and leave the cake to cool with the door slightly open. Peel the mangoes and cut into even wedges. Carefully remove the cheesecake from the springform pan and place it on a cake plate. Arrange the mango wedges on top of the cake in a rosette shape, working from the outside in. In a small saucepan, mix the cake glaze with 1 tablespoon of sugar. Stir in 125 ml water and bring to a boil, stirring constantly. Spread the glaze over the mango pieces. Sprinkle the edges of the cake with chopped pistachios. Chill the cake for 15 minutes.