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RECIPE // Mango Cheesecake

Updated: Nov 16, 2023

To prove the versatility of our CERELLIN, organic and gluten-free, vegan and made with only natural ingredients, our dear nutritionist Ana Rita Lebreiro @nutripontocome has put together a recipe for mango cheesecake.


Cheesecake is a dessert reminiscent of summer and hot days! Instead of the traditional maria or digestive biscuit, Rita decided to take advantage of the small pieces at the bottom of the CERELLIN packet and make a much more nutritionally interesting base. Combined with the mango, we can only say that it was perfect!!!


Base:


157g CERELLIN Caramel

2 tablespoons almond butter



Filling:


125ml natural Greek light yogurt

175g light cottage cheese spread

3 tablespoons rice syrup (or maple syrup)

1 teaspoon vanilla extract

1 egg white



Syrup:


100g mango

1/2 tbsp chia seeds

2 dessert spoons rice syrup (or maple syrup)



Start with the base. In the bowl of a food processor blend the cerellin with the almond butter. Spread on the base of a small cake pan previously covered with baking paper. Bake in the oven at 180ºC for 5 minutes.


Meanwhile, make the syrup. In a small pan place the mango cut into pieces, together with the rice syrup and chia seeds. Let the fruit begin to soften and fall apart. When it does, turn off the heat and reduce to a puree. Set aside.


For the filling, put all the ingredients in a food processor bowl and mash until it becomes a homogeneous paste. Pour the filling over the base and then spread the syrup in an irregular pattern. Bake again for 20 minutes.


Remove, let cool a little and then place in the refrigerator for at least 2 hours. Bon appétit!

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