Mango cheesecake with yogurt



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To prepare the dough:

Gentle tea biscuits: a cup and three quarters of a cup

Butter: 1/4 cup (with 2 tablespoons extra)

To prepare the filling:

Mango: 2 pieces (fresh and cut into small slices)

Water: 2 tablespoons

Yogurt: can

Cream cheese: 4 packets (each packet is 250 grams)

Eggs: 5 grains

Vanilla extract: a teaspoon

Flour: a tablespoon

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How to prepare

Preheat the oven to 180°C and grease a cheesecake tray with two tablespoons of butter.

Crush the biscuits and put them in the mixing bowl, then add the butter and mix to get a cohesive dough.

Spread the dough in the cheesecake tray and then put it in the refrigerator.

In the mixing bowl, put the mango slices, two tablespoons of water and two tablespoons of sugar, then mix well until you get a mixture that resembles a puree.

Put the cream cheese and yogurt in a large bowl, add the cup of sugar, then mix well on low speed with the electric mixer until the mixture becomes smooth.

Gradually add the eggs, then add the vanilla extract and mix on low speed.

Add half of the mango mixture and flour and mix until the ingredients are combined and the mixture becomes smooth.

Take the tray out of the refrigerator and brush the mixture on the dough, then put the rest of the mango on the face in the form of 3 horizontal lines.

Make circular lines with a knife on the face of the cheesecake so that the two mixtures overlap each other.

Put the tray into the oven for about an hour, then remove the tray from the oven and leave the cheesecake aside to cool.

Put the cheesecake on a serving plate and put it in the fridge before serving.

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