Easy and delicious NO-BAKE mango cheesecake



 Cheesecake is one of my favourite desserts. This particular recipe is tailored to my taste buds :) but anyone who tries it, falls in love with it. It is also very easy and quick to make.
Sponge base makes the whole composition very light. It is different to the biscuit base in most common version.
Delicate filling topped with mango glaze will melt in your mouth.

SPONGE BASE* 8'' You will need only 5mm layer for the base so the leftover you can use to make different dessert
5 eggs
3/4 cup caster sugar
3/4 cup plain flour
1/4 cup potato flour (corn flour will give you same results)

Separate the eggs and put egg whites in a mixer bowl. Beat it until soft peaks and start adding sugar. When the mixture is firm and glossy (about 4min) start adding egg yolks.
Sift both flours together and gently fold into the mixture.
Onto the lined baking tin and bake in the 175C for about 30-40min or until dry inside (you will need to check it, I use a kebab stick)

* If you are more traditional or really busy, just skip the sponge making and crush some digestive biscuits with melted butter to line the base of your tin.

FILLING
150g white chocolate
340ml double cream
100g mascarpone cheese
80g quark
100ml mango puree (I used ready made puree but you can easily make your own)
2 gelatine leaves bronze (about 7g)

Put gelatine leaves in cold water and set aside.
Warm up 100ml double cream with white chocolate constantly mixing. Take it of the heat. When chocolate is melted add gelatine (remember to squeeze all the water before).
In a bowl blend together quark, mascarpone and remaining double cream until smooth. Now pour chocolate over the cheese mixture and mix together. Add mango puree and stir until combined.

MANGO TOPPING
90ml mango puree (mango juice will also do the trick)
90ml water
1 gelatine leaf

Bloom the gelatine first. Heat gently puree with water until warm enough to melt gelatine.
Leave it to cool.

ASSEMBLY

Prepare the sponge. Cut the thin layer and place it back in a tin. (at this stage you can soak it with a mixture of mango juice and water) Pour the cheese filling onto the sponge and leave it in the fridge to set. It needs to be firm enough to hold the topping. Pour mango sauce over the top and put it back in the fridge until completely set.
Enjoy!