1 package of morena biscuits
5 soup spoons of unsalted butter at room temperature
Filling
4 eggs
3 1/3 cups (cup) of cream cheese
1 cup (cup) of sour cream
2 soup spoons of lemon juice
1 teaspoon vanilla extract
1 pinch of salt
Sauce
2 mangos
1/2 cup (cup) of sour cream
To decorate
2 mangos
Hortelà leaves
Accessory
Diameter of the opening form 23 cm
1 package of morena biscuits
5 soup spoons of unsalted butter at room temperature
Filling
4 eggs
3 1/3 cups (cup) of cream cheese
1 cup (cup) of sour cream
2 soup spoons of lemon juice
1 teaspoon vanilla extract
1 pinch of salt
Sauce
2 mangos
1/2 cup (cup) of sour cream
To decorate
2 mangos
Hortelà leaves
Accessory
Diameter of the opening form 23 cm
1 Preheat the oven to 350°F
No blender or food processor, blend the biscuits until they reach a crumbly texture
Transfer the mixture to a bowl, add the butter and mix well
Line the bottom of the mold with the crust and refrigerate it
Filling
Bend the eggs slightly in the mixer
Add the remaining ingredients and beat for 30 minutes
Place the filling in the mold and bake for one hour and thirty minutes or until creamy
Let it cool
Cover with plastic wrap and place in the refrigerator for three hours
Sauce
Peel, remove the pit from the mangoes, and blend them in a blender with sour cream
Dismantle the cake and cover it with the sauce
Decoration
Peel and slice the mangoes
Arrange them on top of the cake
In the center, form a flower with the fruit skin and hortelà leaves.
