Mango Cheesecake

Method

1. 1

   Crush the biscuits, e.g. in a plastic bag or with a food processor. Mix in the melted butter. Line the bottom of a springform pan (Ø 23 cm) with parchment paper. Press the biscuit mixture onto the bottom.

2. 2

   Reserve 1 dl of the syrup from the canned mangoes for the glaze. Drain and purée the mangoes, and set aside 3 ½ dl of the mango purée for the glaze. (If the mangoes are fibrous, strain the purée.)

3. 3

   Place 5 gelatine sheets in plenty of cold water to soften.

4. 4

   Whip the cream.

5. 5

   Combine the mango purée for the filling, curd, cream cheese, sugars, and salt. Whisk until smooth.

6. 6

   Heat the lemon juice to a boil, e.g. in a coffee cup in the microwave. Dissolve the squeezed gelatine sheets into the hot juice. Pour the gelatine mixture into the filling while stirring. Finally, fold in the whipped cream.

7. 7

   Pour the filling into the pan. Cover and let set for at least 4 hours, preferably overnight.

8. 8

   Place 3 gelatine sheets in cold water to soften. Heat the reserved canned mango syrup (1 dl) to a boil. Dissolve the gelatine sheets into it. Pour the gelatine mixture into the mango purée while stirring. Pour the glaze on top of the cake. Let set in the fridge for 1 hour.

9. 9

   Remove the rim of the pan and transfer the cake onto a serving platter. Decorate as desired.

10. 10

    Replace the biscuit base in the recipe with the following mixture: 150-160 g gluten-free digestive biscuits (e.g. Glutano Landtaler or Semper) crushed + 75 g Valio butter, melted + 1/4 dl sugar. Otherwise, prepare in the same way as the standard cake.