Mango Quark Cheesecake with Kambly Bretzeli
Preparation in 90 minutes
Ingredients
For one cheesecake, 21cm in diameter
Base:
200g Kambly Bretzeli
120g butter
Filling:
500g low fat quark
500g cream cheese
160g sugar
200ml mango juice with multivitamins
3 sachets of Gelatine Express powder
Vanilla extract
Mango
Glaze:
300ml mango juice with multivitamins
2/3 tsp agar agar
To decorate:
Double cream
About 15 Kambly Bretzeli
Preparation
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To make the base: Adjust a cake ring to 21cm in diameter and place on a baking tray covered with baking paper. Crush the Bretzeli finely in a bag using a rolling pin or in a food processor. Melt the butter, add to the Bretzeli and mix well, until the mixture has an even consistency. Spread the mixture into the cake ring and press down well. Place in the fridge for about 30-40 minutes.
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To make the filling: Peel the mango and chop the flesh into small chunks. Mix the quark, cream cheese, sugar, fruit juice and vanilla extract well. Slowly add three sachets of Gelatine Express powder, mixing constantly, so no lumps form. Fold mango chunks into the mixture as desired and spoon onto the Bretzeli base. Place the cheesecake in the fridge for at least 4 hours.
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To make the glaze: Heat the juice, stir in the agar agar well and prepare according to the manufacturer's instructions (if desired, test to ensure it is set before cooling). As soon as the mixture has cooled to room temperature, it can be poured onto the torte. Place in the fridge for about another hour, until the glaze has set.
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Shortly before serving, beat the cream until stiff. Remove the cheesecake from the cake ring, stick Bretzeli around the sides and decorate the top with Kambly Bretzeli and whipped cream.