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🍰 Exotic Cheesecake

485 kcal · 30 min · 4 servings

Ingredients

• 2 carambolas
• 1 mango
• 150 g physalis
• 4 kiwis
• mint (for garnishing)
• 150 g whole wheat cookies
• 2 tbsp ground almond kernels
• 100 g melted butter
• 8 leaves gelatin
• 4 tbsp pear syrup
• 1 untreated orange (zest)
• 200 g yogurt
• 400 g cream cheese
• 50 g powdered sugar
• 1 vanilla pod (seeds)
• 150 ml whipping cream
• 1 tbsp freshly chopped mint

Instructions

1. 1. Line a springform pan with cling film.
2. 2. Place the biscuits in a freezer bag.
3. 3. Crush the biscuits roughly with a rolling pin.
4. 4. Mix the crumbs with the almonds and the butter.
5. 5. Spread the mixture evenly on the bottom of the pan.
6. 6. Press the layer down firmly.
7. 7. Place the pan in the refrigerator.
8. 8. Soak the gelatin in cold water.
9. 9. Gently warm the thick juice with the orange zest.
10. 10. Squeeze the gelatin and dissolve it in the juice.
11. 11. Stir yogurt, cream cheese, powdered sugar, and vanilla paste until smooth.
12. 12. Set aside 4-5 tablespoons of this cream.
13. 13. Stir the remaining cream with the dissolved gelatin.
14. 14. Fold the gelatin cream into the reserved cream.
15. 15. Whip the cream until stiff.
16. 16. Fold in the whipped cream with the mint into the cream mixture.
17. 17. Pour the mixture over the biscuit base.
18. 18. Smooth the surface.
19. 19. Chill the cake for at least 4 hours.
20. 20. Peel or wash the exotic fruits.
21. 21. Clean the fruits and cut them into pieces or slices.
22. 22. Carefully release the cake from the pan.
23. 23. Cut the cake into slices.
24. 24. Top the slices with the fruits.
25. 25. Garnish the cake with mint.
26. 26. Serve the cake.

Nutrition per serving

• kcal: 485
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 49 g