Mango Cheesecake

To prepare the mango cheesecake, start with the base: first, pour the biscuits into a mixer 1, then blend them until they turn into powder 2. Transfer them into a large bowl and add the previously melted and warmed butter 3.

Mix everything with a spoon until you get a uniform mixture 4. At this point, line a 20 cm springform pan with parchment paper and use the biscuit mixture to recreate the base of the cheesecake, pressing gently with the back of a spoon or a meat tenderizer 5. Let the base set in the refrigerator for about 30 minutes 6.

In the meantime, take care of the cream. Soak the gelatin in cold water for about 10 minutes 7. In a bowl, pour the ricotta spread, powdered sugar 8, and grated lime zest 9. Mix with a spatula.

At this point, heat the cream in a saucepan 10. When it has almost come to a boil, turn off the heat, squeeze the gelatin well and, still off the heat, add it to the hot cream 11, stirring quickly with a whisk until it dissolves completely 12.

Let it cool, then pour the cream and gelatin mixture little by little into the cream 13, mixing to blend it in the best way 14. Pour everything onto the solidified biscuit base 15.

Level the surface with a spatula 16 and put it in the refrigerator for at least 2 hours to set 17. Now peel the mango with a peeler 18.

Cut it into cubes until you remove the pit 19, you should get about 600 g of pulp. In a saucepan, pour the mango together with the sugar 20 and the lime juice 21 and cook for about 10 minutes.

Stir occasionally 22. Soak the gelatin intended for the preparation of the coulis in cold water for about 10 minutes 23. Meanwhile, the mango will be cooked, you should get a very soft consistency, like fruit puree 24.

Pour the mango into a jug 25, blend it with an immersion blender 26 to obtain a smooth and homogeneous sauce, then add the drained and squeezed gelatin into the hot puree 27.

Stir to dissolve it well 28. Now take the base that will be well set, pour the mango coulis on top 29 and distribute it evenly by slightly rotating the cake pan 30. Let it set in the refrigerator for 2 hours.

Before unmolding the cheesecake, prepare the decoration: with a fruit baller, cut the pulp to obtain small spheres 31 and cut a part of it into small cubes. Take the base from the fridge with the set coulis 32 and decorate the central part with mango, marjoram leaves and lime zest 33. Your mango cheesecake is ready to be served!