- Cookie crumbs - 1,25 Cups
- sugar - 3 items. spoons
- ghee - 0.25 cups
- cream cheese - 240 grams (filling)
- sugar - 2 cups (filling)
- sugar - 2 items. spoons (filling)
- lime juice - 0.75 cups (filling)
- sour cream - 0,5 Glass (filling)
- vanilla - 0.5 teaspoons (filling)
- flour - 2,5 st. spoons (filling)
- salt - 0,25 teaspoons (filling)
- eggs large - 3 Pieces (stuffing)
- mango large - 2 pieces (optional)
- lime juice - 1 st. spoon (optional)
- cream thick cold - 0,5 Cups (optional)
- sugar - 1 st. spoon (optional)
1. Preheat the oven to 175 degrees and grease the muffin shape. Mix the cookie crumbs, sugar and butter in a bowl with a fork. 2. Then put the mass in each section of the mold, pressing it against the surface and walls. Bake in the middle of the oven for 8 minutes, then cool on the counter. Reduce oven temperature to 160 degrees. 3. Make the stuffing. Beat the cream cheese with an electric mixer at medium speed, then add sugar and whisk again. Add the juice of lime, sour cream, vanilla and whisk until smooth. Add flour and salt and whip at low speed. Then add eggs and whip until smooth. Evenly pour the filling over the dough in each compartment of the mold and bake in the middle of the oven, 1 hour or 1 hour 10 minutes. allow to cool completely. Using a knife, remove the cheesecake from the mold on a serving plate. 4. Peel the mango from the peel and cut thinly along into slices 3 mm thick. 5. You can also cut out lime slices with decorative shapes using cookie shapes. Gently mix mango slices with lime juice. 6. Whip the cream with sugar in a bowl with an electric mixer. Lubricate the resulting mass of the top cheesecake, and then lay out the slices of mango.
Servings: 8-10