Name: Mango cheesecake
Yield: 0 serving
Cuisine: Baking
Ingredients: 200.00 g tennis biscuits crushed; 110.00 g butter melted; 4.00 eggs extra-large, separated; 200.00 g castor sugar; 35.00 ml Sheridans gelatine; 100.00 ml water cold; 500.00 g cottage cheese; 250.00 ml mango puree; 250.00 ml cream fresh, whipped to stiff peaks; mango to garnish

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Ingredients (10)

CRUST

200.00 g	tennis biscuits — crushed
110.00 g	butter — melted

FILLING

4.00	eggs — extra-large, separated
200.00 g	castor sugar
35.00 ml	Sheridans gelatine
100.00 ml	water — cold
500.00 g	cottage cheese
250.00 ml	mango — puree
250.00 ml	cream — fresh, whipped to stiff peaks
	mango — to garnish

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Method:

Spray a 23 cm loose-bottomed tin with non-stick spray. Combine the Tennis biscuits and butter and press into the bottom of the tin. Beat the egg whites and half the castor sugar until soft peaks form. Beat the remaining castor sugar and the egg yolks and beat over boiling water until light and creamy. Cool. Soak the gelatine in the cold water and beat over boiling water until completely dissolved. Add to the egg yolk mixture and blend. Add the cottage cheese, mango purée, egg meringue and cream and mix well. Spoon into the prepared tin and chill until set. Remove the ring of the tin and decorate with pieces of mango and rosettes of cream.
Makes a medium-sized tart.