Cheesecake cake with mango-2011


Mix the butter with the sugar, oil, eggs, put the baking powder and flour and mix well. Knead by hand. Prepare a round tray with removable walls. Put aluminum foil, put the top composition and spread with hand or with a spoon.

We prepare the filling:

Mix condensed milk with fruit yogurt, sugar, almond cheese, cottage cheese, mix for 2-3 minutes, then add eggs one at a time and mix well, finally add vanilla. Pour the composition into the pan over the counter , is a very liquid composition. Cut slices of mango from the compote and place on top or you can cut into cubes (as desired). Put the tray in the oven for 90 minutes at 160 degrees

Beat the whipped cream with the sugar and hardener and then coat the cake.


Cheesecake with mascarpone and strawberries

Cheesecake with mascarpone and strawberries or "how to put on the table all spring" & # x1f60a This is our recipe today. However, although it looks delicious and looks like a very "worked" recipe, the Cheesecake recipe with mascarpone and strawberries is very easy to prepare, you still have it if you use a mixer or a food processor!

Cheesecake with mascarpone and strawberries - Everything you need to know about the recipe

  • It's a cheesecake without baking, so we rely on chicken. One sachet of 10g gelatin is enough for the entire amount of cheesecake. We do not use more because it will affect the taste of the cake.
  • How do we use gelatin correctly? If we use finely chopped white or pubescent gelatin, we soak it in cold water. 50ml of water for 10g gelatin. Mix well and let the gelatin swell until it becomes a jelly. Heat the jelly in the microwave for a few seconds or on a steam bath until it becomes liquid. It is very important that the gelatin does NOT boil. If gelatin boils, it loses its properties.
  • As an idea, an envelope of 10g gelatin (enough to clot 500ml liquid) is the equivalent of 6 large sheets of gelatin.

  • For best results, it is important that cheesecake with mascarpone and strawberries stay in the refrigerator for at least 4-5 hours, preferably overnight.
  • You can puree the used strawberries, as I did, or you can cut them into pieces and incorporate them into the cream cheese, then decorate everything with fresh fruit.
  • Of course, you can use other fruits to turn into a delicious puree, only good to incorporate into apricot cheesecake, peaches (fresh or compote), pineapple, etc.

  • When it comes to biscuits, it is necessary to use digestive biscuits, which are much harder than classic biscuits, such as Petit Beurre. Classic biscuits absorb far too much butter and the top doesn't come out as well.
  • I used a 30 cm diameter tray. It is ideal to use a tray with removable walls. If you want a cheesecake with mascarpone and higher strawberries, use a 20cm tray or double the quantities in the recipe for a 30-35 cm tray.

All the ingredients for the Cheeesecake recipe with mascarpone and strawberries can be found in stores Lidl & # x2764

Ingredients for 8-10 servings Cheesecake with mascarpone and strawberries

  • 250g Sondey digestive biscuits
  • 100g melted Milbona butter
  • 400g (2 boxes) Goldessa natural cream cheese
  • 250g mascarpone Lovilio
  • a teaspoon of vanilla essence
  • 100g old powder Castello
  • a sachet (10g) Castello jelly
  • 300g fresh strawberries
  • 100g old cough

First we prepare the tray with removable walls of 30cm diameter. Wallpaper the bottom with baking paper, grease the walls with butter. Prepare the gelatin: mix it with 50ml of water and let it swell until it becomes like a jelly. Blend the biscuits and melted butter. We put the composition obtained in the tray, we press it and we level it with a spatula. Put the top in the fridge until we take care of the filling.

Blend the strawberries and caster sugar until we have a puree. Put it on medium heat and let it boil until it becomes like a jam. Let it cool until we prepare the cream cheese. Put in the filling cream cheese, mascarpone, vanilla, powdered sugar. Mix very well until we have a creamy composition. Add melted gelatin, mix. Pour the composition into the pan, over the cookie sheet.

Put the strawberry jelly on top, pass a knife through it, for the marbling effect. Let everything cool for at least 4-5 hours, preferably overnight.

Before slicing, take the Cheesecake with mascarpone and strawberries out of the fridge and leave it on the counter for 5 minutes. Then we remove the ring of the tray and enjoy a delicious, cool cheesecake, not too sweet and full of flavor! May you be the best!

Mango tart

1. For the crust: Mix the flour with the sugar and salt. Add the butter and mix again. Pour water, one tablespoon at a time and mix. Take the dough and knead it for two minutes. Press it a little, wrap it in plastic wrap and let it cool for an hour.

2. Preheat the oven to 180 degrees. Spread the dough on a surface lined with flour, then place it in a pan greased with butter, pressing it well. Remove excess dough and refrigerate for 15 minutes.

3. Remove the dough tray from the refrigerator and place a sheet of baking paper over it. Put as many beans as you can over the baking paper and bake for 20 minutes. Remove from the oven, discard the beans and baking paper, then bake for another 15 minutes or until the dough is browned. Remove from the oven and leave to cool on a plate.

4. Meanwhile, prepare the cream. Heat the milk in a saucepan. In a bowl, mix the yolks with the sugar, then add the starch and mix again. Mixing further, pour half the amount of warm milk into the egg and sugar mixture. Pour the egg mixture over the remaining milk, while it boils, stirring constantly. Boil for one minute. Remove from the heat, add the butter and lime peel and mix again. Put the cream in a bowl, cover with plastic wrap and let cool. When it has cooled completely, refrigerate for an hour.

5. Put the cream in the baking dough and level. Arrange the mango slices and the kiwi slice. If you do not serve the tart immediately, cover it and put it in the fridge.

300 g flour
60 g sugar
a pinch of salt
8 tablespoons butter
3 tablespoons cold water
240 ml of milk
3 yolks
80 g of sugar
2 tablespoons starch
2 tablespoons butter
1 tablespoon grated lime peel
2 mangoes, cleaned and finely sliced
1 slice of kiwi

Easter Table "in a Circle" & # 8211 Cheesecake with Greek yogurt

The Easter Mass "in a Circle" would not be complete without a dessert. In addition to the fluffy cozonacs on the table, nutritionist Ioana Mesea proposes a light dessert, like a fluffy cloud & # 8211 cheesecake with Greek yogurt.

Easter Table "in a Circle": Cheesecake with Greek yogurt & # 8211 ingredients and preparation

What ingredients do we need to make an 8-slice cheesecake?


  • 300 g digestive biscuits
  • 5 tablespoons unsalted butter, melted
  • optional & # 8211 a teaspoon of cinnamon and a teaspoon of cocoa

INGREDIENTS for the filling:

  • 400 g cream cheese at room temperature
  • 400 g plain Greek yogurt 2% fat
  • 100g granulated sugar
  • 3 large eggs
  • 1 teaspoon bourbon vanilla
  • 2 teaspoons lemon juice

INGREDIENTS for topping (served on a plate):

  • 400g berries (fresh or frozen)
  • 2 tablespoons lemon or orange juice
  • 1/2 tablespoon chia seeds (optional)


Preheat the oven to 180 ° C.

In a bowl, mash the biscuits medium and mix them with the melted butter. Place the composition evenly in the baking tray (preferably a round cake tray with a diameter of 30 cm). Using a glass, press the composition well to flatten. Bake the top for 8 minutes.

Remove the cookie sheet from the oven to cool before baking the liquid composition. Reduce the oven temperature to 160 ° C.

Prepare the cheesecake filling, mixing all the ingredients with the electric mixer until the composition is homogeneous.

Tip: Only add the eggs at the end, one at a time, stirring on low-medium speed. Try not to mix too much.

Pour the cheesecake filling over the baked and cooled top.

Place the tray in a larger pan / pan with hot water on the bottom. Carefully transfer to the oven and bake at 160ºC for 45-55 minutes. Check that it is baked by moving the tray slightly: the middle should shake slightly (e.g.
gelatin), but to look firm.

Turn off the oven, leave the door cracked and let the cheesecake cool in the oven for 1 hour, before covering it and transfer it to the fridge to cool for 8 hours.

For the berry topping, place the fruit along with the rest of the ingredients in a small saucepan to simmer for about 10-15 minutes. Remove from the heat and mix the chia seeds to thicken, if desired.

Mini cakes with ginger mousse and mango jelly

This week is the week of challenges, and I was challenged by Vladimir to prepare a dessert using ginger root.
It's not a new ingredient in my kitchen, but I haven't used it intensely either. I like its citrus and hot taste, but in desserts I only used it in combination with strawberries and carrots.
Now I wanted to try a new combination, ie mango, which is not very fragrant.
For 6 servings:
Top: 3 eggs, 100 g sugar, 30 ml milk, 30 ml oil, 100 g flour, 4 g baking powder, 1 pinch of salt, ½ teaspoon vanilla.
Mix the eggs with the sugar and salt until they triple in volume, then add the liquids and mix well. Finally, add the flour mixed with the baking powder. Put the composition in a tray (22 & # 21522 cm) and bake for 12-15 minutes at 170 degrees C.
Let the countertop cool, then cut 6 circles with the help of stainless steel rings in which we will mount the cakes.
For mango jelly: 400 g mango pulp, 70 g sugar, 5 g gelatin, 30 ml cold water.
Mash the mango pulp in a blender, then mix it with the sugar until it dissolves.
Moisturize the gelatin in cold water for 10 minutes, dissolve it in the microwave and mix it with the mango puree.
I chose to let the jelly harden, spread in a tray and cut out circles, but I recommend you try the lighter version as I will explain below.
Ginger mousse: 200 ml milk, 80 g sugar, 2 egg yolks, 2 teaspoons starch, 30 g grated ginger, 100 g white chocolate, 5 g gelatin, 30 ml cold water, 250 ml whipped cream
Put the milk, sugar and grated ginger in a saucepan and put it on the fire.
We put gelatin in cold water to hydrate.
Mix the yolks with the starch, then pour the warm milk and return the composition to the pan. Stir over low heat until thickened. Turn off the heat and put the hydrated gelatin, mix quickly. Pour the cream over the chopped white chocolate and leave for 2-3 minutes, then mix with a whisk. Cover the cream with cling film and let it cool.
Incorporate whipped cream into the cooled cream.

Assembly: On a plate we place 6 stainless steel rings, on their inside we put baking paper or acetate foil. We put a circle on the counter, we syrup it lightly, we put 1 tablespoon of mousse, we level it, we put a circle of mango jelly or a spoon, if you choose the quick option. Put the plate in the freezer for 20 minutes, then put the rest of the mousse and a teaspoon of jelly on top. Refrigerate for a few hours or 2 hours in the freezer, remove from the mold, remove the foil and decorate with fresh fruit.

Text & Photo: Andreea Dianu

You might also like


What does it syrup with? Is the jelly in the quick version put before it is hardened? The explanation that was supposed to be below is missing. ..

Hello! If I want to make a recipe for a cake for a 24 cm round tray, how much should I increase the ingredients? Thank you in advance!

Leave an answer Cancel reply

This site uses Akismet to reduce spam. Find out how your comment data is processed.

We grind the biscuits. Melt the white chocolate with the butter. Mix the biscuits with the melted butter with the chocolate. Wallpaper a round cake form with cling film or aluminum foil and place the biscuit mixture, pressing lightly and raising the edges. Insert the tray cold.

Mix fresh. We put gelatin to hydrate. Mix the mascarpone with the powdered sugar, add the yogurt and then the whipped cream. Heat the gelatin (10 g) then add it to the composition. Over the biscuits in the tray, put a thin layer of cream, then place some silicone molds and put the rest of the composition among the silicone molds. Insert the tray cold.

For the cherry jelly, put the cherries in a bowl on the fire together with the 250 g of sugar and let them boil for a few minutes, then add the thin starch with 2-3 tablespoons of water or cherry juice. Let it boil for a few more minutes, then remove from the heat. Hydrate the gelatin (5 g), then heat it and add it over the cherries. Let cool completely. After the cherry jelly has cooled, remove the tray from the cold, remove the silicone molds and, in each recess, place the cherries in the prepared jelly. Distribute the liquid part of the jelly over the entire surface and put it back in the cold until it hardens. Remove the cake form and garnish with a little cookie powder.


Wheat ingredient:

1/2 teaspoon vanilla essence

Cheesecake ingredient:

250ml cream for whipping cream

1 teaspoon vanilla essence

Chocolate ganache ingredients:

50g dark chocolate 52% cocoa

70ml cream for whipping cream

- I used Philadelphia cream cheese

- the whipped cream and cream cheese must be cold from the refrigerator

- the size of the cake form is 18cm

Working steps:

(1) For the brownie base, mix the sugar and cocoa well. Put the melted butter, egg and vanilla over it and mix the ingredients well. At the end we add the flour. The dough obtained will be denser.

We put the dough in a tray in which we put baking paper and put it in the preheated oven at 175C for a fixed 17 minutes.

After baking, remove on a wire rack and leave to cool.

(2) For the composition of the cheesecake, we start by melting the chocolate on a steam bath. We leave it aside while we prepare the cream cheese.

Separately, mix the powdered sugar well with the cocoa. In a large bowl put the cream cheese, whipped cream, vanilla essence and sugar and cocoa mix. Using a mixer, mix initially at low speed, then at high speed for 2-4 minutes, until you get a fluffy and thick cream.

Note: This composition must retain its shape and must not be soft under any circumstances. If it has not hardened enough, mix with the mixer for another 1-2 minutes. It matters a lot to use whipped cream, to be one that beats quite well.

Pour the chocolate thinly over the cheese composition and mix lightly with the mixer on low speed. Stir strictly enough to incorporate the chocolate well. I avoid excessive mixing in any kind of cream that contains cream so that it does not cut.

The consistency of the cheesecake composition is in this step an airy, fluffy and firm.

(3) I recommend mounting the cheesecake to be done directly on the final plate, using only the ring of the cake tray. Put the closed ring on the plate and put the brownie top in it. All around, I recommend putting acetophane foil or baking paper (note: it is also available on the roll especially for the edges of the cake shapes), so as to facilitate the detachment of the cheesecake from the edges and make them uniform at the end.

Put cheesecake cream over the brownie top and level well. Put everything in the fridge for at least 3-4 hours or overnight.

Mango cheesecake, or do you make it with another fruit?

This dessert or snack is not to be feared. We should not be afraid of a baked dough that does not push us, or that it comes out dry or fermentation processes. You just have to beat, mix and bake, but only a purchased dough, although at the time I made the recipe for short-shell pasta, necessary for the base of the cake.

Ingredient: 1 sheet of short bread or brisa pasta, 300 ml. cream cheese, icing sugar, 2 egg whites, 2 ripe mangoes, 4 tablespoons condensed milk, 2 tablespoons liqueur to taste

Preparation: While we prepare the rest of the dessert, we can bake the short-skinned dough spread in a round pan. Put it in the oven at 180 degrees until it becomes golden brown and crispy.

Now we take the egg whites and assemble them with the rods, adding icing sugar little by little until we form an almost rigid meringue. Carefully add the egg whites to a cream made with cheese, condensed milk and liqueur. The fridge.

Meanwhile, peel both mangoes and cut them in half. We make one of the handles very thin slices, so as to allow us to cover the cake later. The other one, chop it very well and add it to the chilled cream.

Once the crust is cold, spread the cream cheese and mango on it and cover it with the fruit slices. We put it back in the fridge if we want.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» Desserts for children » Mango cheesecake, or do you make it with another fruit?

5 comments, leave yours

Leave your comment Cancel reply

1 lemon yogurt 1 measure yogurt with olive oil 2 measures yogurt sugar 3 measures yogurt flour 3 eggs 1 packet yeast Butter
Making yogurt cake
Photo by: Ukiak This is the typical recipe that goes by word of mouth. An easy and quick cake to prepare. We will take the cup of yogurt as a measure to calculate the amount of use of different ingredients. Lemon yogurt can be replaced with a natural one, in which case we should add lemon peel to the cake, beat the eggs with the sugar, and when they are well mixed we will add the yeast with the flour, the yogurt (if they opted for a natural one is here where we need to add the lemon peel) and the oil. Beat until the mixture is completely homogeneous. It is recommended to use an electric mixer. We will grease the mold in which we are going to cook the cake and sprinkle it with a light layer of flour. Pour the mixture over the mold and put it in the oven for 35 minutes at 170 degrees, it is more than preheating the oven before. We thank it and let it cool. We can use this cake as a base for several cakes, filling it with jam, covering it with icing sugar and cherries, chocolate. The possibilities are as great as your imagination! Here is a famous recipe from my mother in case someone wants to make it because it is very rich. Xao.

Thanks a lot for the recipe !! :)

Cheesecake & # 8211 Easy Recipes for Cream Cheesecake and Unbaked Cheesecake

Cheesecake is one of the most loved and appreciated desserts. It is easy to prepare, and the ingredients in the composition can vary depending on preferences. Below we have made a selection for the best and tastiest cheesecake recipes.

With a creamy consistency and a refreshing taste, cheesecake is the world-famous dessert due to the aromatic ingredients that can form a new recipe for each preparation. Read and be inspired by the recipes below and prepare the best fruit cheesecake or cheesecake without baking.

Cheesecake recipes


Hello dear lusts. Today I prepared CHEESECAKE WITH MANGO IN THE GLASS. It is easy to prepare and very delicious. A perfect recipe for Valentine's Day, birthday or any day you want to make it more special. In this recipe it is important to find baked mango, so the dessert will come out sensational. I hope you like my recipe today and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!


  • 250 gr. - cheese cream
  • 120 ml. - sweet cream 35%
  • 120 gr. - powdered sugar (depending on how sweet the mango is)
  • 500 gr. - diced mango
  • 50 ml. - hot water
  • 10 gr. - gelatin
  • 150 gr. - biscuits
  • 50 gr. - nuts
  • 50 gr. - Almonds
  • 50 gr. - melted butter
  • 1 teaspoon - vanilla essence

For decoration:

Method of preparation:

  1. First of all, put the biscuits and walnuts in a polyethylene package that closes tightly and grind them with a fork.
  2. Then transfer them to a bowl, add the melted butter on top and mix everything together.
  3. Then put the gelatin in a small glass or bowl, add hot water on top and mix everything until it dissolves and let it swell while you take care of the other ingredients (or see the instructions on the package).
  4. Put diced mango in a blender and mix until you get a fine puree. Store half the amount of puree in a glass. Then add to the blender bowl over the remaining puree, cream cheese, powdered sugar, vanilla essence and mix everything together.
  5. Gradually pour the sweet cream and gelatin into the mixture, continuing to mix.
  6. Then take the glasses, at the base of each put 3-4 teaspoons of biscuits with chopped walnuts, then fill the glasses in half or preferably with a mixture of cream cheese and mango.
  7. Refrigerate the glasses for at least an hour or two.
  8. Before serving, the cheesecake is decorated with the mango puree kept earlier, with the mango pieces, a little crumbs of biscuits and nuts, and at the end with some mint leaves. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Video: No-Bake Mango CheesecakeHidaMari Cooking (December 2021).