VERA mango cream cheesecake
Ingredients
Cheesecake mass
1 kg of cottage cheese
400g VERA mango pulp
100g cream 30%
50g sugar
20g gelatine + 5 tablespoons boiling water
Bottom
200g biscuits
100g melted butter
Topping
1 lemon jelly
100ml boiling water
250g mango pulp
Preparation
Mix the biscuits finely and combine with the melted butter. Transfer to the bottom of the cake tin, knead firmly and place in the fridge.
Blend the cottage cheese to a smooth paste with the mango pulp, sugar and cream.
Dissolve the gelatine in boiling water, making sure all the ingredients are at room temperature - this will avoid heat shock and lumps. Whilst still mixing, gradually add the gelatine to the cheesecake mixture.
Pour the mixture over the cooled bottom and place in the fridge for a minimum of 2 hours.
Dissolve the jelly in 100 ml of boiling water, add the mango pulp, mix and pour over the top of the cheesecake.
Place in the fridge for a minimum of 4h (preferably overnight) - patience will pay off!
