Melt the butter in the microwave and combine it with the extra virgin olive oil. Add the crushed cookies and stir well. Once the ingredients are well mixed, press the crust into a pie pan, forming a thin compact layer. Leave it to chill in the fridge.
No bake mango cheesecake
- 1 very ripe mango (about 500 g)
- 70 g butter
- 30 ml Borges extra virgin olive oil
- 200 g basic cookies
- 20 g gelatin powder
- 300 g cream cheese
- 270 ml whipped cream
- 30 ml hazelnut milk
- 100 g sugar-free mango jam
Step by step
Blend the mango in a blender. Mix the gelatin with cold water; once it is hydrated, heat it for a few seconds in the microwave until it becomes liquid again. Stir it into the mango.
Add the cream cheese, the whipped cream (freshly whipped, if possible) and the hazelnut milk and stir until the mixture has the texture of a mousse. If it needs thickening, add a little more whipped cream. Pour the mixture over the crust and put the pan into the freezer for about 40 minutes until the filling sets.
Cover the top with a layer of mango jam and chill it in the fridge for at least 24 hours before serving.