Lemon and Mango Cheesecake

Mixture

Triturate the cookie crumbs in a blender until they resemble fine breadcrumbs

Dissolve the margarine and add the cocoa powder and adhesive

Mix well and add the cookie crumbs

Mix well again

Assemble the cheesecake by spreading the mixture into a removable pan and refrigerate it

Creamy Topping

Strain the ricotta cheese through a sieve to remove any lumps, then add the lime zest

Set aside

Cube the mango and marinate it in lime juice

Cook the mango mixture over low heat until it reaches a creamy consistency

Stir occasionally to prevent sticking

Let it cool

Add the ricotta cheese and adhesive to the cooked mango and mix well

Set aside

Hydrate the gelatin in water and dissolve it in a double boiler

Dissolve the gelatin mixture into the creamy topping, then add the yogurt

Mix delicately and spread over the baked cheesecake crust

Refrigerate for 6 hours

Serving: Decorate with mango and lime slices.