Orange orange mango cheesecake

Woohoo!!! In collaboration with Hemelssbakken, we have another mega delicious recipe just for you! This delicious cheesecake is perfect to make for King's Day. A nice change from the traditional orange tompouce, right? The cheesecake is deliciously fresh, fruity and the orange color is perfect! This so you can serve this delicious cheesecake during King's Day. I want it! How about you?

You will need
150g cookies
60g butter
300g cream cheese
100g sugar
2 eggs
1tl vanilla extract
125g sour cream (1 cup)
1tl cornstarch

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

Extra requirements
Zusss oven dish
Zusss spoons
Zusss napkins
Baking paper
Extra orange for decoration
Mixer

Tip of Zusss
It is best to bake this cheesecake the night before.
The cheesecake has to stand overnight in the fridge. The day you want to eat it, you can make the topping.

STEP 1

We'll start by making the bottom! Line the baking dish with baking paper, then grind the cookies in a food processor or crumble them by hand. Then melt the butter in a pan. Once the butter is melted, you can add the cookie crumbs to this. Stir well and then spread it over the bottom of the baking dish.

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

Preheat the oven to 160 degrees top and bottom heat. Fill another (oven) dish with water and put it on the bottom of the oven. You do this to prevent the cheesecake from cracking.

STEP 2

Now it's time to make the cheesecake. Mix the Philadelphia with the sugar for 2 minutes until fluffy. Turn the mixer to the lowest setting and then add the eggs piece by piece. Do not add the next egg until the previous one is fully incorporated.

Then also add the sour cream and vanilla extract while you keep mixing. Last but not least add the cornstarch, stop mixing immediately when it is incorporated.

STEP 3

The cheesecake may go into the oven! First, take the bottom out of the fridge and put the cheesecake filling on top. Tap the mold on the countertop a few times to knock all the air bubbles out of the batter. Place the cheesecake on a rack in the center of the oven and bake for 55 minutes until done.

Once this time is up, turn off the oven and leave the door ajar. Let the cheesecake cool in the oven for another 1 hour. You do this to prevent the cheesecake from cracking. Then put it in the refrigerator for at least 2 hours, but preferably overnight.

STEP 4

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

Remove the cheesecake from the refrigerator and pour the jelly on top. For the last time, put the cheesecake in the refrigerator for another 30 to 60 minutes to allow the jelly to set. Enjoy!