This is not a sugary sweet, summer-like light dessert that has the taste that everyone loves cheesecakes for. It is noteworthy that surface does not crack due to residual treatment warm in the oven. Due to the bright yellow topping with interspersed seeds dessert can not be called inconspicuous. Mango coolies and topping of passion fruit brings an element of exoticism and perfectly complement the overall gamut вкусов. 
Time:9 hours 25 minutes Difficulty: medium Servings: 8-10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cheesecake
- Cooking oil
- 1/2 tbsp. diced fresh ripe mango (approximately 1/2 part of the fruit)
- 1/2 tbsp. passion fruit juice
- 450 gr cream cheese, room temperature
- 1 tbsp. Sahara
- 2 tbsp. l Greek or filtered through fabric yogurt
- 1 tbsp. l corn starch
- 2 large eggs, room temperature
- 3 large yolks, room temperature
- 1 tsp finely grated lime zest
- 1 tsp freshly squeezed lime juice
Topping
- 1 tbsp. passion fruit juice
- 1 tsp freshly squeezed lime juice
- 1.5 tsp Flavored Gelatin Powder
- 2 tbsp. l Sahara
- Fresh passion fruit pulp and seeds
Mango coolie
- 1/4 Art. passion fruit juice
- 1/2 tbsp. diced fresh mango (about 1/2 part fruit)
- 2 tbsp. l Sahara
- 1/2 tsp freshly squeezed lime juice
- Special equipment: split mold with a diameter of 20 cm
Recipes with similar ingredients: mango, passion fruit, curd cheese, sugar, yogurt, starch, eggs, lime, gelatin, passion fruit nectar
Recipe preparation:
- Cheesecake: place the wire rack in the middle of the oven, which preheat to 163 ° C. Lubricate the demountable mold with a diameter of 20 cm thin a layer of canola oil.
- Puree mango and passion fruit juice in a food processor until homogeneity. Add cream cheese. Keep whipping until homogeneity. Then add sugar, yogurt and corn starch, whipping in a pulsed manner to mix the ingredients. Further introduce eggs, zest and lime juice. Beat in pulse mode for combining ingredients. Be careful not to beat the dough. for cheesecake. Pour the mass into the prepared pan.
- Bake the cheesecake until it seizes outside, but the center will still be slightly mobile (approximately 45 minutes). Turn off the oven and open the door to release a little heat. Close back and continue to bake cheesecake under the action residual heat for 20 minutes. This last stage cooking minimizes the risk of so unwanted cracks on the surface of the cheesecake.
- Draw a knife along the edges of the mold and cool to room temperature. temperature (about 1 hour). Cover and refrigerate 1 hour.
- In the meantime, topping: place roughly half passion fruit juice and all lime juice in a medium bowl. Sprinkle gelatin on top. Do not stir. Set aside while gelatin does not swell (approximately 1 minute). Cook in a small saucepan the remaining passion fruit juice and all the sugar until the last will dissolve. Introduce whipping hot juice into a gelatin whisk mixture until a uniform consistency is formed. Leave in until the mixture begins to solidify (approximately 20 minutes). Add fresh pulp and passion fruit seeds, then pour the resulting mass on top of the chilled cheesecake. Put in refrigerator for at least 8 hours or overnight.
- To make mango coolie: puree in the kitchen harvester passion fruit juice with mango, lime juice and sugar.
- Let the cheesecake warm to room temperature in 30 minutes before serving. Remove the split ring. Starting to cut, dip the knife in warm water and wipe it dry before the next the separation of the piece. Serve with mango coolie.
