I got this receipt from my colleague Alex. His cheesecake looked like from the shop. I tried to make mine to look as perfect as (for me) possible. :-)
Ingredients base:
75g butter
250g ginger nut biscuits
Ingredients filling:
4 gelatine leaves
175ml milk
1 table spoon of vanilla extract
175g caster sugar
2 x 250g tubs of mascarpone cheese
2 lemons (grated skins + juice too)
150ml thick Greek yogurt
Ingredients topping:
2 gelatine leaves
400g can of mango slices, drained (or two large fresh mangoes)
To make the base, lightly butter approx. 23 cm loose-bottomed cake tin. Melt the butter in saucepan set over a gentle heat or in a bowl in the microwave. Add the crushed biscuits and mix well.
Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten. Place in the fridge for at least 10 minutes or up to 24 hours.
To make the filling, soak the gelatine leaves in a bowl of cold water for 10 minutes.
Place the milk in a saucepan set over a medium heat and add the vanilla extract, whisking to combine. Cook until it just reaches boiling point, but do not allow to boil. Remove the gelatine leaves from the water and gently squeeze out the excess moisture. Add to the pan along with the sugar and whisk until dissolved. Pour into large bowl and leave to cool a little.
Beat the mascarpone into the milk mixture along with the lemon skins and juice,
then stir in the yogurt.
Pour on top of the set base and chill for at least one hour, until set.
To make the topping, soak the gelatine leaves in a bowl of cold water tor 10 minutes. Place the mango slices in a food processor and blend until smooth.
Heat a tablespoon of water. Gently squeeze the gelatine dry and stir into the hot water until dissolved. Add the mango puree
and pour over the set cheesecake filling.
Chill for another three hours or until set.
Remove the cheesecake from the tin and transfer to a serving plate. Slice and enjoy! :-)
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