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5 mini cheesecakes with a diameter of 7cm 120 minutes

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