Ingredients
For the crust:
1 1/2 glasses smashed vanilla cookies
6 tablespoons melt-in-the-mouth unsalted butter
For filling:
3 pkgs (8 oz each) cream cheese, softened
1 glass of sugar
1/4 glass all-purpose flour
4 huge eggs
1/2 glass mango puree
1 teaspoon vanilla extract
Pinch of salt
For the cover:
1 glass mango puree
1/4 container sugar
1 spoon of lemon juice
1/2 teaspoon of boring jelly
Preparation
- Plan the hull: preheat the stove to 350°F (175°C). In a medium bowl, blend the smashed treats and liquefied butter until well combined. Press cookie blend into base of 9-inch cheesecake dish. Prepare for 10 minutes and let cool.
- Plan the stuffing: In a expansive bowl, beat the cream cheese with an electric blender until delicate. Include the sugar, all-purpose flour, eggs, mango purée, vanilla extricate and salt. Blend well until the blend is smooth and homogeneous.
3.Pour cream cheese mixtur e over cookie hull and spread equitably. Heat 50-60 minutes, or until center is firm. - Plan the couverture: in a medium bowl, combine the mango puree, sugar and lemon juice. Sprinkle bland jam over the blend and let sit for 5 minutes.At that point warm the blend within the microwave for 20-30 seconds or until the jam is totally dissolved.
- Evacuate the cheesecake from the broiler and let cool at room temperature for 15 minutes. At that point, pour the couverture blend over the cheesecake and spread equally. Fridge for at slightest 4 hours, or until altogether cold and firm.
- Cut the mango cheesecake into parcels and serve cold.
Enjoy ❤️