250 ml whipping cream 30%
1 lemon jelly
1 cup of hot water
ADDITIONALLY:
3/4 cup of mango pulp
1 teaspoon of gelatin
a small amount of water for gelatin
* glass with a capacity of 250 ml.
Line the bottom of a 24-26 cm diameter cake tin with baking paper and grease the sides with oil (the cheesecake will stick out nicely after taking it out). Crush the biscuits, then add melted butter and mix thoroughly. Place it on the bottom of the cake tin, press it down and put it in the fridge while preparing the mixture.
Mix the cottage cheese with mango pulp, lemon juice, sifted powdered sugar and powdered milk. Pour gelatin with water and leave to swell. Heat it in the microwave for a while and leave it to cool. Mix the cream until thick and add it to the mixture, mixing gently. Pour in the gelatin in a small stream while mixing. Spread the mixture onto the biscuits.
Pour water over the jelly, mix and leave to cool. Mix the cream until thick, then pour in the jelly in a small stream. Spread it on the mango layer and put it in the fridge.
Pour a small amount of water over the gelatin and leave to swell. Heat it in the microwave for a while. Pour into the mango pulp, stirring constantly. Place on top of the cheesecake. Put it in the fridge for at least a few hours.
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