Mango and Orange Cheesecake Recipe

 Mango and Orange Cheesecake Recipe 

Ingredients

100g ground digestive biscuits

100g crushed toasted almonds with skin

100g melted butter

250g mascarpone cheese

250g cream cheese

200g condensed milk

800g mango pulp

8 gelatin sheets

1 orange zest

100ml orange juice

1 chopped mango

Water

Preparation

1) Soak 8 gelatin sheets in a glass of ice water.

2) Mix 100g of crushed toasted almonds with skin, 100g ground digestive biscuits, and 100g melted butter. You should get a sandy texture.

3) In the bottom of a springform pan lined with parchment paper, place the biscuit mixture and press down with a glass or cake smoother. Place in the freezer for 10 minutes. 4) Remove the gelatin sheets from the water, drain, and dissolve in a bowl with 100ml of hot orange juice. Set aside.

5) In another bowl, mix 250g of mascarpone cheese with 250g of cream cheese, 200g of condensed milk, the zest of one orange, 750g of mango pulp, and the orange juice with the melted gelatin. Set aside 50g of mango pulp.

6) Pour the mixture over the cooled biscuit base and refrigerate to set for at least 4 hours. (Or 2 hours in the freezer.)

7) Unmold the cheesecake and top with the chopped mango mixture and 50g of mango pulp.

8) Serve immediately.