Mango Cheesecake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g shortbread (s)
- 120 g butter, melted
For the filling:
- 500 g low-fat quark
- 500 g cream cheese
- 2 packs vanilla sugar or the pulp a vanilla pod
- 160 g suar
- 200 ml mango juice
- 30 grams agartine
For the glaze:
- 300 ml mango juice
- 10 g aartine
For decoration:
- whipped cream
- strawberries
- raspberries
- Mint
- powdered sugar
Print Recipe
Pin Recipe Instructions
- The base is super easy and quick to make: the shortbread biscuits are finely crumbled and mixed with the liquid butter. When the biscuit crumbs have taken on a consistency like moist sand, they are filled into an angular mold of approx. 25 cm x 30 cm lined with baking paper and pressed down firmly. Then put the bottom in the refrigerator to set.
- Then the filling continues: the quark is mixed with the cream cheese, vanilla sugar and sugar. The mango juice is boiled with the agartine for 2 minutes. It is best to stir constantly so that nothing burns. In the next step, the temperature of the hot mass is adjusted to that of the curd mass. To do this, 2 - 3 tablespoons of the quark mass are added to the hot mass and the agartine mass is then stirred at low speed under the remaining quark mass in the bowl. After that, the cream should be spread over the cake base immediately. This is now placed in the refrigerator and has to cool for at least 4 hours.
- When the time comes, the mango mirror can be prepared. For this, the juice is boiled with the agartine for 2 minutes and set aside to cool. When the icing is about to gel, it can be spread over the cake. Before the cake can be cut, it should be in the refrigerator for another hour.
- Then it can be removed from the mold, cut into pieces and decorated. Whipped cream and fresh fruit go great!
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