Mango cheesecake

Recipe from: 2/15/1990 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed
  • 110
    g
    butter, melted
  • FILLING
  • 4
    extra large eggs, separated
  • 200
    g
    castor sugar
  • 35
    ml
    gelatine
  • 100
    ml
    cold water
  • 500
    g
    cottage cheese
  • 250
    ml
    mango purée
  • 250
    ml
    cream, stiffly whipped
  • pieces of mango for decoration
 

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.
 

Read more on: fruit
 

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