Mango Cheesecake
Ingredients
- Crust:
- 1 1/2 cups (150 g) cookies
- 1/2 cup (100 g) melted butter
- Filling:
- 26.5 oz (750 g) ground cottage cheese
- 200 ml (about 3/4 cup) 30% cream
- 150 g (about 2/3 cup) plain yogurt
- 1 can mango pulp
- About 1/4 cup (30 g) sugar (optional, adjust to taste)
- 1 packet instant vanilla pudding mix
- 3 eggs
- Topping:
- Strawberries for puree
- 1 teaspoon gelatin
Instructions
- Crush the cookies and mix them with melted butter. Press the mixture onto the bottom of a springform pan.
- Blend cottage cheese, cream, yogurt, and mango pulp until just combined. Add sugar and mix.
- Then, add eggs and pudding mix. Mix on low speed until combined. Pour the filling over the crust.
- Preheat the oven to 320°F (160°C). Place a pan of hot water on the bottom rack of the oven.
- Put the cheesecake on the middle rack and bake at 320°F (160°C) for 15 minutes, then reduce the temperature to 250°F (120°C) and bake for another hour.
- For the topping, blend strawberries into a puree and mix with gelatin. Spread over the cooled cheesecake.
- Chill in the refrigerator before serving. Enjoy your delicious mango cheesecake!
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