Ingredients:

Base:

• 200 g biscuits
• 80 g butter (melted)
• a pinch of salt

Cheesecake layer:

• 500 g curd cheese (or quark)
• 250 ml whipping cream 30% (chilled)
• 150 g icing sugar
• zest of 2 limes
• juice of 1 lime
• 1 teaspoon natural vanilla or vanilla paste
• 10 g gelatine + 50 ml hot water (or 1 packet of gelatine-fix for cheesecakes)

Mango purée (top layer):

• 400 g mango (fresh or frozen)
• 2 tablespoons lime juice
• 2–3 tablespoons honey or sugar
• 8 g gelatine + 40 ml hot water

Decoration:

• fresh mango cut into cubes
• raspberries
• blueberries
• optional: a bit of cream for the decorative effect (as in the photo)

Preparation:

Base:

1. Grind the biscuits and mix them with the melted butter and a pinch of salt.
2. Line the bottom of a springform cake tin with baking paper. Add the biscuit mixture and press it down firmly using a glass. Chill for 20 minutes.

Cheesecake layer:

1. Pour hot water over the gelatine, stir until dissolved and set aside.
2. In a bowl, whip the cream until semi-stiff.
3. In another bowl, mix the curd cheese with icing sugar, vanilla, lime zest and lime juice.
4. Add the cooled (but still liquid) gelatine to the cheesecake mixture and combine well.
5. Gently fold in the whipped cream using a spatula.
6. Pour the mixture onto the base, level the surface and refrigerate for 1–2 hours until set.

Mango purée:

1. Blend the mango until smooth. If using frozen mango, defrost it first.
2. Add the lime juice and honey/sugar.
3. Dissolve the gelatine in hot water, allow it to cool slightly, then mix with the mango purée.
4. Pour gently over the set cheesecake layer.
5. Refrigerate for at least 3 hours (preferably overnight).

Decoration:

1. Just before serving, place the mango cubes, raspberries and blueberries on top.
2. If you want to achieve the “swirl” effect shown in the photo, make thin lines of yoghurt or sweet cream on the mango layer and lightly drag through with a toothpick.