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Exotic Mango Cheesecake

Exotic Mango Cheesecake

Ingredients (for 4 people)

Preparation

Step 1:
For the dough, knead 50 g coconut flakes, flour, 50 g sugar, salt, butter in flakes and 1 egg first with the dough hook of the hand mixer, then quickly with your hands to a smooth shortcrust pastry. Grease a springform pan (26 cm Ø) and press the dough evenly into the pan as a base. Bake in the preheated oven on the lower rack (E-Herd: 175 °C/Umluft: 150 °C) for about 10 minutes.

Step 2:
In the meantime, cut mango from stone. Dice half of the pulp and puree finely. Cover remaining pulp and chill. Mix 150 g sugar, vanillin sugar, Exquisa Fromage Frais natural, Exquisa Creamy Cream Cheese natural, pureed mango and pudding powder. Add 6 eggs and coconut milk gradually and stir in.

Step 3:
Remove pastry case from oven, spread cheese mixture on top and bake for about 1 hour at the same temperature. Cover cake with aluminum foil after about 50 minutes if it gets too dark. Turn off oven, open oven door a crack and let cake cool inside.

Step 4:
Cut pomegranate in half and tap seeds into a bowl, preferably with the back of a spoon. Cut remaining mango into thin slices. Peel papaya, cut in half lengthwise, remove seeds and dice flesh. Remove cake from pan, arrange on a cake plate, decorate with some of the fruit and sprinkle with remaining coconut flakes. Serve with the remaining fruit.


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