Summary

Ingredients

• 50 g macadamia nuts, salted, roasted
• 25 g butter
• 100 g shortbread (s)
• 2 mango (s)
• 1 tablespoon sugar
• 160 g suar
• 1 tablespoon lime juice
• 400 g ricotta
• 300 g sour cream

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Instructions

1. Line a 25 loaf pan with foil.
2. Finely chop the macadamia nuts. Melt the butter. Put the biscuits in a freezer bag and roll over them with a cake roll until the biscuits are crumbled. Knead the butter, biscuit crumbs and nuts, pour into the mold and press down. Freeze for approx. 20 minutes.
3. Peel the mangoes. Cut the pulp into small pieces and puree in a tall mixing bowl with 1 tablespoon of sugar and 1 tablespoon of lime juice until creamy. Mix the sugar with the ricotta and sour cream. Place half of the ricotta mixture on the biscuit base, spread the mango puree on top and pour the rest of the ricotta mixture over it. Swirl with a fork (pull a spiral through the box from top to bottom so that the 3 layers of cream are drawn through).
4. Min. Freeze for 6 hours, preferably overnight.
5. Let the cheesecake thaw about 1/2 hour before serving. Turn out of the mold and cut into slices.