Raspberry and Mango Cheesecake (no Bake)
Ingredients
- 1 250 gram pkt sponge fingers
- 250 gram cream cheese room temperature
- 2/3 cup plain yoghurt
- 2/3 cup sour cream
- 3 lge eggs separated
- 1/2 cup sugar
- 2 tbsp gelatine
- 2 tbsp water
- 1 1/2 cup raspberries
- 1 whole mango sliced small or tin mangos
Garnish
- 1 1/2 cup raspberries
- 1 mango sliced thinly
- 8-10 sprigs mint
Instructions
- Use a 9" round spring form tin. Arrange sponge fingers on bottom of pan, ensuring to cut fingers to cover base. Set aside.
- Beat cream cheese, sour cream, yoghurt,egg yolks 1/4 cup plus 2 tbsp of sugar until smooth. Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved, stir into cheese mixture.
- Beat egg whites with remaining sugar until soft peaks form. Fold egg whites, raspberries and mango into cheese mixture. Spoon filling onto sponge fingers. Refrigerate for 2-3 hours or until set.
- To garnish, arrange raspberries in centre in a mound. Peel and slice mango thinly and arrange in a fan pattern around raspberries. Whip cream until stiff. With a piping bag pipe 8-10 cream rosettes around edge of cheesecake. Top rosettes with a sprig of mint.
