Servings: 1 24см spring form
Ingredients
Crust
- 350 g Lady finger
- 150 g Melted Butter
Cheesecake filling
- 250 g Mascarpone cheese
- 250 g Cream cheese
- 250 g Double cream
- 80 g Granulated sugar
- 1 tsp Vanilla extract
- 10 g Gelatin
Topping
- 1 Large Mango
- 60 g Granulated sugar
Instructions
Crust
- Place the Lady fingers and leave 6 aside in a food processorand process until finely ground. Add the melted butter and proceed until the mixture become like a sand. Scrape the crumbs into a 22-24cm springform and press them into a compact, even layer over the bottom, covered befote with baking paper. Leave in the fridge to set while you make the filling.
Cheesecake filling
- Soak the gelatine in cold water. Let it stay 10min. Than heat 30g cream or milk in microwave oven to 60-70C and add soaked and squееzed gelatine. Stirr until desolved and leave aside. In a large bowl, beat the mascarpone and and cream cheese the sugar using mixer until fully incorporated.In a separate bowl, combine the double cream, vanilla extract and a pinch of salt. Beat the mixture to soft peaks. Scrape about one-third of the whipped cream into the mascarpone mixture and combined gently. Add another third of the mascarpone and use a rubber spatula to fold the whipped cream into the lightened mascarpone. Add the rest of the whipped cream and fold just until combined. Now add gelatine mixture and stirr gently until incorporated. Take the spring form out of the fridge and pour half of the mascarpone mixtute over biscuit base. Place 6 of the rest Lady fingers over the mixture. If you like you can deep them in cold filter coffee before. Pour the rest of the mascarpone mixture and level it with spatula. Leave the cake in the fridge to set. This will take about 2-3hours.
Mango topping
- Peеl and cut the mango fruit in cubes or slices. In a small saucepan add suggar and 40g water. Bring to a boil and add mango cuts. Let itn cook for 1-2 min. Move aside and let it cool.
- Serve with mango chunks on top and almond flakes.