Smoothie cheesecake with mango frosting and puffed rice base

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 6
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 100 g Dark chocolate
  • 1 package (100 g) round rice wafers with chocolate coating
  • 6 sheets Gelatine
  • 400 g Double cream cream cheese
  • 80 g Sugar
  • 125 ml yellow smoothie (e.g. mango-passion fruit smoothie)
  • 150 g Whipped cream
  • 1 Mango
  • 80 ml Orange juice
  • 7-10 Tbsp Oil

Directions

  1. 1

    Chop the chocolate and break the puffed rice. Heat both in a bowl over a warm water bath for 5-7 minutes and melt. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the chocolate puffed rice mixture evenly on top and chill for approx. 30 minutes

  2. 2

    Soak 3 sheets of gelatine in cold water. Mix cream cheese, sugar and smoothie. Melt the squeezed-out gelatine in a small pot, stir in 2 tablespoons of cream cheese cream and stir into the remaining cream. Whip cream until stiff and fold into the cream cheese mixture. Spread the cream on the biscuit base. Chill the cake for at least 3 hours

  3. 3

    Soak 3 sheets of gelatine in cold water. Cut the mango from the stone. Peel and chop the flesh. Puree mango and orange juice and pass through a sieve.

  4. 4

    Melt the squeezed out gelatine in a small pot, stir in 2 tablespoons of mango puree and stir into the remaining mango puree. Spread the mango puree over the cream cheese mixture and chill again for another 2 hours.

Nutrition Facts

KCAL
250 kcal
CARBS
24 g
FATS
14 g
PROTEINS
4 g