Usuba
Cheesecake with Mango Jelly
Delicate cheesecake on a shortbread base with creamy cream cheese filling and vibrant mango jelly. The combination of a crispy crust, airy filling, and fruity glaze creates a harmonious flavor with lemon notes.
- Total
- 120 min
- Standard serving
- 178.4 g
Ingredients
Total 14- Wheat flour
28.13 g≈ 3.5 tbsp - Butter
13.736 ml≈ 2.5 slice - Powdered Sugar
12.5 g≈ 1 tbsp - Salt
0.15 g - Cream cheese
37.5 g≈ 2.5 tbsp - Sugar
17.5 g≈ 1.5 tbsp - Cream33%
2.5 ml≈ 1/2 tsp - Chicken egg
19 g≈ 1/3 pcs - Lemon zest
to taste≈ 1/2 tsp - Vanilla extract
to taste≈ 1/4 tsp - Mango
37.5 g - Water
6.25 ml - Lemon juice
1.95 ml≈ 1/3 tsp - Gelatin
0.88 g≈ 1/4 tsp
Instructions
- 1
Step 1
Mix flour, powdered sugar, and salt with a whisk. Add softened butter and egg yolk, beat with dough beaters until uniform crumbs form.
Knead the dough with your hands until homogeneous, wrap it in plastic wrap and refrigerate for 30 minutes.
Roll out the chilled dough into a 1 cm thick sheet, cut to the desired diameter, and distribute it into the mold.
Put the cake in a preheated oven at 175 degrees for 15 minutes. Do not remove from the mold after baking.
You can make decorative cookies from the remaining dough.
- 2
Step 2
Rub the lemon zest with sugar by hand and let it sit for a while to release the aroma.
Place the cream cheese in a bowl, add eggs, egg yolk, cream and vanilla extract. Beat on low speed until smooth.
Gradually add sugar with zest and flour, stirring.
Pour the filling onto the shortbread crust and bake in the oven at 100 degrees for one hour.
Chill the finished cheesecake in the refrigerator for 30 minutes. In the meantime, prepare the jelly.
- 3
Step 3
Dissolve the gelatin in water and let it swell for 30 minutes.
Take ripe mango and make a puree. Mix it with sugar, lemon juice and vanilla extract.
Heat the mixture to 80 degrees, almost to boiling. Remove from heat and add gelatin, mix thoroughly with a whisk.
When the jelly cools to 40 degrees, spread it over the chilled cheesecake.
Refrigerate overnight or freeze for an hour to speed up the process.
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