Ingredients
Equipment
Method
- Crush the oatmeal cookies and mix with melted butter to form the crust. Press into a springform pan and chill.
- Bloom the gelatin in cold water and whip the cream to soft peaks.
- Mix cream cheese, mango puree, sugar, lemon zest, and juice until smooth.
- Melt the bloomed gelatin and incorporate it with the whipped cream, then fold into the mango-cream cheese mixture.
- Pour the filling over the chilled crust and smooth the top. Chill until set.
- Prepare the mango glaze by blooming gelatin again, warming mango puree with sugar, and mixing in the melted gelatin.
- Once the cake filling is set, pour the glaze over it and chill until firm.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 200mgPotassium: 200mgSugar: 25gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 3mg
Notes
This cheesecake is a perfect dessert for summer gatherings. It can be made ahead of time and stored in the refrigerator for several days or frozen for longer storage.
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