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Für einen tropischen Käsekuchen braucht man frische und leckere Zutaten. Die Basis besteht aus Keksen. Ich empfehle Marie-Kekse oder Digestive-Kekse. Diese Kekse geben dem Boden eine schöne Textur. Du zerbrichst sie und mischst sie mit geschmolzener Butter. So entsteht eine feste Kruste.

Tropical Mango Cheesecake Bliss

Entdecke die verführerische Welt des Tropical Mango Cheesecake Bliss! Dieses Rezept entführt dich in ein tropisches Geschmackserlebnis mit frisch zubereitetem Mango-Käsekuchen, der einfach zuzubereiten und perfekt für jeden Anlass ist. Lerne alles über die besten Zutaten, eine unkomplizierte Zubereitung und kreative Dekorationstipps. Lass dich inspirieren und klicke jetzt, um die köstlichen Rezepte zu erkunden und deinen eigenen Mango-Käsekuchen zu kreieren!
Rezept drucken Pin Recipe

Zutaten
  

250g Marie biscuits or digestive biscuits, crushed

100g unsalted butter, melted

400g cream cheese, softened

200g mango puree (fresh or canned)

100g powdered sugar

1 teaspoon vanilla extract

200ml heavy whipping cream

3 tablespoons gelatin powder

150ml warm water

Fresh mango slices and mint leaves for garnish

Anleitungen
 

Biscuit Base: In a mixing bowl, combine the crushed biscuits and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 24cm (9-inch) springform cake pan to form an even layer. Place in the fridge to set for about 30 minutes.

    Gelatin Preparation: In a small bowl, sprinkle the gelatin powder over the warm water and let it sit for about 5 minutes until it blooms. Then, gently heat the mixture in a microwave or on the stove until fully dissolved. Let it cool slightly.

      Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the mango puree, powdered sugar, and vanilla extract. Continue to mix until well combined.

        Incorporate Whipped Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango-cream cheese mixture until no streaks remain.

          Add Gelatin: Slowly pour the dissolved gelatin into the cheesecake mixture, gently folding it in until fully combined. Be careful not to deflate the whipped cream.

            Fill the Pan: Pour the creamy filling over the chilled biscuit base in the springform pan. Smooth the top with a spatula.

              Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or until set (overnight is best for a firmer texture).

                Serve: Once set, remove the cheesecake from the springform pan. Slice into pieces and garnish with fresh mango slices and mint leaves for added freshness.

                  Prep Time: 20 Minuten | Total Time: 6 Stunden (inklusive Kühlzeit) | Servings: 8