🍰 Mango cheesecake with chantilly touch and raspberries
✨ Ingredients
🔸 For the base:
• 200 g of digestive cookies, crushed
• 100 g of melted butter
🔸 For filling:
• 500 g of cream cheese, at room temperature
• 100 g of sugar
• 200 ml of cream to mount
• 2 large, mature, peeled and crushed mangoes
• 1 lemon juice
• 1 on flavorless jelly (10 g)
🔸 For coverage:
• 1 big, mature mango, cut into fine sheets
• Albicoque or Mango jam, for glaze
🔸 For additional decoration:
• 200 ml of cream to mount (cold)
• 2 tablespoons Glass sugar
• Fresh raspberries
• Curly nozzle (like the 1m of Wilton) to decorate with Chantilly
🧑🍳 Preparation mode
✅ 1. Prepare the base:
• Mix the crushed cookies with melted butter.
• Press this mixture at the bottom of a removable mold of 23 cm to form the base.
• Refrigerate while preparing the filling.
✅ 2. Prepare the filling:
• In a large bowl, beat the cream cheese with the sugar until it is soft and without lumps.
• Incorporate the cream previously mounted (mounted the cream apart until it is firm).
• Heat the lemon juice and dissolve the flavorless jelly in it. Make sure it is completely dissolved.
• Add this mixture to cream cheese and mix well.
• Add the handle puree (optional: pass it for a fine strainer for a softer texture).
• Pour the filling on the base of cookies and alisa the surface.
• Refrigerate for at least 4 hours, or until it is completely firm.
✅ 3. Prepare coverage:
• Decorate the upper part with the mango sheets.
• Brush with a little map of apricot or heated mango to shine.
✅ 4. Final decoration with chantilly and raspberries:
• Beat the 200 ml of cold cream with the Glass sugar until you get firm peaks.
• With a pastry bag and curly nozzle, decorate the cheesecake edges with the chantilly.
• Place fresh raspberries above the chantilly or around cheesecake for a spectacular color and flavor contrast.