Orange mango cheesecake

Woohoo! In collaboration withHemelssbakken, we have another super tasty recipe, especially for you! This delicious cheesecake is ideal to make for King's Day. A nice change from the traditional orange tompouce, right? The cheesecake is wonderfully fresh and fruity, and the orange color is just perfect! So you can serve this delicious cheesecake on King's Day. I want it! How about you?

You will need
150g biscuits
60g butter
300g cream cheese
100g sugar
2 eggs
1 tsp vanilla extract
125g sour cream (1 tub)
1 tsp cornflour

For the jelly
200g pureed mango
2 oranges (juice)
3 gelatin sheets

Additional items needed
Zusss oven dish
Zusss spoons
Zusss napkins
Baking paper
Extra orange for decoration
Mixer

Tip from Zusss
It is best to bake this cheesecake the night before.
The cheesecake needs to be refrigerated overnight. You can make the topping on the day you want to eat it.

STEP 1

Let's start by making the base! Line the baking dish with parchment paper, then grind the cookies in a food processor or crumble them by hand. Next, melt the butter in a small pan. Once the butter has melted, add the cookie crumbs. Stir well, then spread the mixture over the bottom of the baking dish.

Press the crumbs down firmly with the back of a spoon and then place in the refrigerator.

Preheat the oven to 160 degrees Celsius (top and bottom heat). Fill another (ovenproof) dish with water and place it on the bottom of the oven. This is to prevent the cheesecake from cracking.

STEP 2

Now it's time to make the cheesecake. Mix the Philadelphia cream cheese with the sugar for 2 minutes until light and fluffy. Set the mixer to the lowest setting and add the eggs one at a time. Only add the next egg once the previous one has been completely incorporated.

Then add the sour cream and vanilla extract while continuing to mix. Finally, add the cornstarch and stop mixing immediately once it has been incorporated.

STEP 3

The cheesecake is ready to go in the oven! First, take the base out of the refrigerator and spread the cheesecake filling on top. Tap the pan a few times on the counter to remove any air bubbles from the batter. Place the cheesecake on a rack in the middle of the oven and bake for 55 minutes.

Once the time is up, turn off the oven and leave the door slightly ajar. Leave the cheesecake to cool in the oven for another hour. This is to prevent the cheesecake from cracking. Then place it in the refrigerator for at least 2 hours, but preferably overnight.

STEP 4

Finally, we make the jelly. Place the gelatin sheets in a bowl of cold water for 5 minutes. Meanwhile, heat the orange juice in a saucepan. Puree the mango, dissolve the gelatin sheets in the warm orange juice, and stir well. Add this mixture to the mango and puree for a few more seconds.

Remove the cheesecake from the refrigerator and pour the jelly on top. Place the cheesecake in the refrigerator for a final 30 to 60 minutes to allow the jelly to set. Enjoy!