🥭 Mango Cheesecake

🎂 For an 18cm mold you will need: ⬛️ BASE: -70g Pistachios -4 Deglet Noor dates (28g approx) -15g Coconut Oil -20g Oat Flakes ⬛️ BODY: -500g Fresh Cheese 0% Whipped Cheese -6 Neutral Gelatin Sheets -2 teaspoon of Sweetener (Stevia) ⬛️ DECORATION: -200g Mango -2 Neutral Gelatin Spreadsheets

👩🏻‍🍳 Elaboration: 1️⃣ Grind all the ingredients of the the base and put it in a mold. Place in the refrigerator for at least 20 to 30 minutes. at least 20 to 30 minutes. 2️⃣ Mash the whipped cream cheese with the sweetener. sweetener. Once you have everything has been crushed, bring it to the heat (at medium-low temperature) to heat it up (but without boiling). boil). 3️⃣ Hydrate the gelatine in a bowl with cold water. with cold water. 4️⃣ Add the hydrated gelatin to the pot. pot. Mash to mix and integrate everything well. 5️⃣ Pour the mixture over the base and put it in the refrigerator for at least 4 hours. 6️⃣ TOPPING: Mash the mango and pour the puree pour the puree into a saucepan. Add the gelatine (previously hydrated) in the mango the mango puree and mix very well. Pour over the cake and let it set for about 2 hours. about 2 hours. READY!

⚡️ SUBSTITUTIONS: -Pistachios could be pistachio cream pistachios. -You can choose any nut of your choice to make the base. You can choose any nut of your preference to make the base. -Coconut oil could be olive oil. olive oil. -The sweetener could be date paste. date paste.

📌📄 NUTRITIONAL INFORMATION PER PORTION (12 small size): - Fat..............................................................4'38g - Carbohydrates............................7'14g - Protein........................................................4'29g - Fiber.....................................................................1'24g - Energy Value....................................92'94kcal