Mango Cheesecake

Base
150 g | of sugar-free biscuits or wholegrain rusks |
75 g | melted butter |
Filling
10 g | gelatine leaves |
200 g | cream (38%) |
200 g | unsweetened mango purée |
200 g | cream cheese |
50 g | SteviaSweet Crystal |
Glaze
200 g | unsweetened mango purée |
5 g | gelatine leaves |
To serve
Fresh mango, pineapple, kiwi or seasonal berries |
Line the base of a loose-bottomed cake tin (Ø 20 cm) with greaseproof paper. Grind the cookies to a fine powder using a food processor. Add the melted butter and mix well. Press the mass onto the bottom of the cake tin and refrigerate.
Soften the gelatine leaves in cold water. Whip the cream until frothy. Mix the cream cheese, SteviaSweet Crystal and half the mango purée together slowly. Using a hand mixer gives an even result.
Squeeze the gelatine leaves dry of any extra water and add them to the remaining mango purée. Warm the mixture in a microwave or pan, so that the gelatine leaves melt. Pour the purée slowly into the cheese mass, mixing continuously. Finally, add the whipped cream in two portions. Pour the mass into the mould and leave to set at a cold temperature for 4-5 hours or overnight.
Nutritional information per portion
268 | kcal |
1126 | kJ |
4 | Protein in g |
19 | Carbohydrates in g |
20 | Fat in g |