Cakes that don’t require baking can also be delightful! Try this recipe for cheesecake with a fruity glaze.
Ingredients
Crust
- Butter cookies – 175 g
- Butter – 125 g
- Desiccated coconut – 20 g
Filling
- Gelatin – 5 g
- Low-fat curd cheese – 500 g
- Sugar – 150 g
- Lemon – 2 pieces
- 30% cream – 200 g
Glaze
- Gelatin – 7 g
- Icing sugar – 20 g
- Vanilla – 1.5 g
- Mango – 1 piece
- Honeydew melon – 350 g
- Nectarine – 1 piece
- Desiccated coconut – 25 g
Preparation
Place butter cookies in a freezer bag, seal the bag, and crush the cookies using a rolling pin. Melt the butter. Combine it with crushed cookies and desiccated coconut. Line the bottom of a cake tin with parchment paper and press the prepared mixture into it firmly. Chill the crust in the refrigerator for at least 30 minutes.
Scald one lemon, finely grate the zest. Squeeze juice from both lemons and measure 100 ml. Soak gelatin in cold water. Mix curd cheese, sugar, lemon juice, and lemon zest. Squeeze out the gelatin and dissolve it over low heat. Add 2 tablespoons of the cheese mixture and mix, then combine this mixture with the rest of the filling. Chill briefly until the filling starts to thicken. Whip the cream until stiff peaks form, then fold it into the filling mixture. Spread the filling over the crust and refrigerate for about 3 hours until set.
Soak gelatin in cold water. Halve the mango, put one half in the refrigerator. Peel the other half, remove the flesh from the pit. Peel and deseed the honeydew melon. Wash the nectarine, halve it, and remove the pit. Blend mango with melon and seeds scraped from half of the vanilla pod until smooth. Measure 400 ml and sweeten with icing sugar. Squeeze out the gelatin and dissolve it over low heat. Add 2 tablespoons of the smoothie and mix, then combine this mixture with the rest of the smoothie. Carefully pour it over the top of the cheesecake and refrigerate for at least 2 hours or overnight until the glaze sets.
Before serving, peel the chilled mango half and slice the flesh. Lightly toast the desiccated coconut in a dry pan, then let it cool. Remove the cake from the tin and decorate it with mango slices and toasted coconut flakes.
