When it comes to sweets in Summer, it is not always easy to satisfy yourself or your friends. Especially cakes tend to become either too heavy or too light.
The Japanese have struck the right balance with their notion of cheesecakes.
Here is a simple recipe that should please everyone, be the adults or kids!
Keep in mind this is the basic recipe. Obviously you can add for taste all kinds of liqueurs!

Mango Cheesecake

INGREDIENTS: For an 18 cm diameter mold (12 inches)

-Cream cheese: 250 g
-Sugar: 80 g
-Frozen mango: 100 g
-Eggs: 3 large
-Plain yoghurt (Before drainage. Sieve it through a coffe drip paper filter): 500 g
-Cornstarch: 40 g
-Cholate chips cookies: 150 g
-Margarine: 70 g

RECIPE:

– Bring back cream cheese to room temperatue. Drain water from yoghurt.

-Heat the margarine for 30 seconds in the microwave at 600 Watts.

-Drop the chocolate chips cookies in a food processor and break them up. Add the margarine and mix.

-Spread the cookies mixture over the bottom of the mold. Use a mold with a bottom that can be lifted up, or line th mold withh baking paper (oil it a bit then). Leave the mold inside the refrigerator.

-Drop in a (cleaned) processor the cream cheese, sugar, frozen mango, eggs (and liqueurs or other options) and mix well.

-Pour the mixture into a bowl, Add the drained yoghurt and mix with a hand whisker.

-Add the cornsrach and mix well.

-Pour the cheesecake into the mold over the biscuit mixture.

-Preheat oven to 200 degrees Celsius. lower temperature to 180 degrees Celsius and bake for 50~55 minutes.

-Cool down the cake completely before unmolding it.

-Easy, ain’t it?

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