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The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

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Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

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Cut dried mango into small pieces and season with rum.

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In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

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Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

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Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

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In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

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Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

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Decorate with whipped cream, pistachio and mango cube before cutting and serving!

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