Deborah Dana

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Deborah Dana

Mango Cheesecake

Name: Mango Cheesecake
Prep time: 50 min
Cook time: 50 min
Yield: 8
Cuisine: Americana
Ingredients: 3/4 bars butter, melted; 2 cups graham cracker, ground; 1/2 cups almond, ground; 2 mangos; 2 envelopes unflavored gelatin; 1/2 cups orange juice; 1 1/2 cups cream cheese; 2 eggs, separated; 2 tablespoons lemon juice; 1 cup thick cream; mangos, in slices to decorate; 1/2 cups peach jam; 1/2 cups powdered sugar

50 mins

Half

4.666667

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Deborah Dana

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This cold mango cake does not require an oven! It is very delicious!

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Ingredients

8 portions

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Preparation

Grease a removable mold with oil. To unmold easily you can put a waxed paper on the bottom.

The biscuits and ground almonds are stirred with the melted butter and put in the bottom of the mold, pressing so that they are compacted. Allow to cool while preparing the filling.

Peel the 2 handles and chop with the food processor. Beat the cream cheese with the sugar and add the egg yolks, one by one. You put lemon juice and mango pulp.

Put the jelly to sponge in the orange juice and dissolve over low heat so that it melts. Once it cools a little, it is added to the cream cheese mixture until it is well stirred.

Whip the cream until it sponges with an electric mixer and is incorporated into the cheese mixture.

Beat the egg whites to the nougat point and carefully wrap in the previously prepared mixture.

The mixture is emptied into the mold with the base of ground cookies and put into the refrigerator. Allow to cool for 3 or 4 hours.

Unmold the cake and decorate the cake with peach jam and mango slices.