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Vanilla and lemon
Vanilla and lemon
cheesecake with mango
Ingredients:
Curd
- 500 g Hochland Cremette
- 200 ml double cream
- 7 tbsp caster sugar
- 1 lemon
- 6 tsp gelatin
- 1 packet sugar with real vanilla
Base
- 225g “digestive” biscuits
- 100g butter
Mango mousse
- 450 ml mango pulp (canned)
- 5 tsp gelatin
- 50 ml water
Recipe step by step
- 1. crush the biscuits
- 2. add the melted butter
- 3. blend until the mass is smooth
- 4. put the mass on the bottom of the baking molds
- 5. put aside in a cool place
- 6. dissolve the gelatine in hot water and leave it to cool
- 7. beat the cream until medium stiff
- 8. add sugar and beat until stiff
- 9. mix the Cremette cheese with the gelatine solution and add to the cream and sugar mass
- 10. scald the lemon, remove the peel and squeeze it out
- 11. add the grated skin and juice to the cheese mass, mix thoroughly
- 12. pour the mass into the molds and leave to congeal
- 13. pour the mango pulp into the bowl
- 14. add the gelatine solution and mix thoroughly
- 15. pour it into the molds or cups on the cheesecake layer
- 16. leave the mixture for two hours
- 17. remove the cheesecake from the molds or serve in the cups
- 18. decorate with a mint leaf or fresh fruit