Mango yogurt cheesecake

Although I do not like to cook/ bake on this heat, I craved for something sweet. And what is more perfect than a cake without baking? I opted for a cheesecake. I've already found my perfect recipe that I can vary, but this time I experimented quite a bit. The experiment was a success and today I show you my mango yogurt cheesecake recipe. There are no step-by-step pictures, because I made the cake in the late evening. But you can see photos of the preparation steps in the older post.

You need:

For the base:	For the cream:
100 g biscuits	6 leaves gelatin
200 g chocolate chip cookies	350 g cream cheese
100 g butter, melted	500 g mango yogurt
	2 tbsp icing sugar
	1 mango
	1 tbsp lemon juice

This is how you proceed:

1. Crumble the biscuits and mix with the melted butter. Add the milk. Cover a spring-form tin with parchment paper. Press firmly onto the base of the spring-form to make a firm layer. Chill until you prepare the cream.
2. Soak the gelatin for 5 minutes in cold water to soften it (according to package instructions).
   Mix cream cheese with the yogurt and 2 tbsp icing sugar.
   Heat and dissolve the gelatin over bain-marie. Caution: Do not boil the gelatin! 
3. Give 1 tablespoon cream to the gelatin and stir. Slowly add the gelatin to the cheese-yogurt-cream and mix well.
   Pour onto the biscuit base and smooth down. You can also shake the tin to get an even surface. 
4. Chill for 3-4 hours (I left the cake in the refrigerator overnight)

Peel mango and dice. Puree half of the mango dices together with 1 tbsp lemon juice. Spread the puree and the dices over the cake, garnish with mint and serve.