Even no-bake cakes can be delightful! Try out the recipe for a cheesecake with a fruity glaze.
Ingredients
Base
- Butter cookies – 175 g
- Butter – 125 g
- Desiccated coconut – 20 g
Cream
- Gelatin – 5 g
- Low-fat curd cheese – 500 g
- Sugar – 150 g
- Lemon – 2 pcs.
- 30% cream – 200 g
Glaze
- Gelatin – 7 g
- Powdered sugar – 20 g
- Vanilla – 1.5 g
- Mango – 1 pc.
- Honeydew melon – 350 g
- Nectarine – 1 pc.
- Desiccated coconut – 25 g
Preparation
Step 1: Prepare the Cake Base Put the butter cookies into a freezer bag, seal the bag, crush the cookies using a rolling pin. Melt the butter. Combine it with the crushed cookies and desiccated coconut. Line the bottom of a cake tin with baking paper and arrange the prepared mixture, pressing it down firmly. Place the base in the refrigerator for at least 30 minutes.
Step 2: Prepare the Cream Scald one lemon, finely grate the zest. Squeeze the juice from both lemons and measure out 100 ml. Soak gelatin in cold water. Mix curd cheese, sugar, lemon juice, and lemon zest. Squeeze the gelatin and dissolve it over low heat. Add 2 tablespoons of the cheese mixture and mix, then combine this mixture with the remaining cream. Chill briefly in the refrigerator until the cream begins to thicken. Whip the cream until stiff peaks form and fold it into the mixture. Spread the cream over the cake base and refrigerate for about 3 hours until set.
Step 3: Prepare the Glaze Soak gelatin in cold water. Cut the mango in half, put one half in the refrigerator. Peel the other half, remove the flesh from the seed. Peel and deseed the honeydew melon. Wash the nectarine, cut it in half, and remove the pit. Blend the mango with melon and the seeds scraped from half a vanilla pod until smooth. Measure out 400 ml and sweeten with powdered sugar. Squeeze the gelatin and dissolve it over low heat. Add 2 tablespoons of smoothie and mix, then combine this mixture with the remaining smoothie. Carefully pour it over the top of the cake and refrigerate for at least 2 hours or overnight until the glaze sets.
Step 4: Decorate the Cake Before serving, peel the chilled mango half, slice the flesh into slices. Lightly toast the desiccated coconut in a dry pan without any fat, then let it cool. Remove the cake from the tin and decorate with mango slices and toasted coconut flakes.
