Rio Briati Ricotta Cheesecake with Mango

Gateaux and Cakes
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Ingredients for 10 portions
  • For the base
  • 150 g Digestive biscuits, crumbled
  • 70 g Butter, melted
  • For the filling
  • 200 g QimiQ Cream Base
  • 550 g Rio Briati Ricotta
  • 240 ml Whipping cream 36 % fat
  • 140 g Sour cream 15 % fat
  • 180 g Egg(s)
  • 20 g Corn flour / starch
  • 200 g Sugar
  • 5 g Vanilla sugar
  • For the mango
  • 100 g Mango(es), diced
  • 60 g Sugar
  • 1 g Cinnamon
  • 20 ml Lemon juice
Method
1.
For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into the base of a greased cake tin. Chill for 4 hours.
2.
For the mango: toss the mango with sugar, cinnamon and lime juice and place onto the graham cracker base.
3.
For the filling: using an immersion blender, mix all of the ingredients together until smooth and fill into the cake tin.
4.
Bake in a waterbath at 120 °C for approx. 60 minutes.
5.
Allow to chill for approx. 4 hours.