A light dessert for hot summer days which will satisfy all cheesecake lovers.
Ingredients (for 8 pieces or 24 cm cake)
150 g butter cookies
70 g butter
400 g cream cheese
200 ml whipped cream
2 tablespoons powdered sugar
3 tablespoons lemon juice
Half of mango, cut in small pieces
3 tablespoons sugar
1 pack of instant gelatine
Half of mango, cut in slices
100 ml whipped cream
Crush the cookies and melt the butter. Add melted butter to the cookies and stir. Cover the bottom of the baking tray with the mixture, you can cover the edges as well. Bake for 8 minutes on 180 degrees Celsius.
For creamy topping, firstly, whip the whipping cream – I prefer plant-based. Add cream cheese, powdered sugar, and lemon juice. Stir thoroughly so you get a homogenous mixture. Lastly, add mango pieces. Spread the topping on the cookie crust and put in fridge for at least 2 hours.
Cut mango in pieces, cover it with sugar and heat up. Blend the mixture so it becomes totally smooth. Add the gelatine and stir all the time. When mixture gets cold, pour it on the top of the cake and put in the fridge for couple of hours, the best if overnight.
You can decorate your cake with mango slices and whipped cream as seen on the picture.
Enjoy your summer dessert!