Exotic mango papaya cheese cake

Name: exotic mango papaya cheese cake
Cook time: 25 min
Total time: 205 min
Yield: 8
Ingredients: 200 g digestive cookies roll 400 g; 75 g butter molten; 4 leaves gelatin bag of 12 pieces; 2 el grenadine bottle 0.75 liters; 1 cup mango and papaya Danio, 450 g; 1 tray mascarpone soft cream cheese, 250 g; 2 boxes blueberry raspberry a 250 g, frozen; 3 el fine cristalsugar

A tasty recipe. The dessert contains the following ingredients: digestive biscuits (roll 400 g), butter (melted), gelatine (bag of 12 pieces), grenadine (bottle 0.75 liters), mango and papaya (Danio, 450 g), mascarpone (soft cream cheese, 250 g), blueberry raspberry (a 250 g, frozen) and fine granulated sugar.

Ingredients

Kitchen Stuff

food processor, spring form (Ø 24 cm), greased

Directions

Grind the cookies in the food processor. Add the butter and cover the bottom of the mold with it. Press and put in the refrigerator until use.
Soak the gelatine in cold water for 5 minutes. Meanwhile, bring 2 tablespoons of water with the grenadine to the boil. Remove from heat and allow to cool slightly. Squeeze the gelatine and stir through the lemonade.
Stir in the Danio fruit quark with the mascarpone in a bowl. Add the lemonade and stir. Divide over the pie base. Put in the refrigerator for at least 3 hours.
In a saucepan, heat the fruit with the sugar for 5 minutes on low heat. Change regularly. Remove from heat and allow to cool completely. Divide just before serving over the cheesecake.