- 5 ounces Russian bread (such as ABC biscuits or chocolate alphabet cookies)
- 4 ounces Cultured butter
- 2 Mangos (about 350 grams)
- 6 sheets white Gelatin
- 14 ounces Yogurt (low-fat)
- 14 ounces Cream cheese (13% fat)
- 3 ½ tablespoons Sugar (70 grams)
- 3 sprigs Lemon balm
Put cookies in a freezer bag, crush with a rolling pin into fine crumbs and transfer to a bowl.
Melt butter in a small pot and stir into crumbs.
Cut a piece of parchment paper into a circle of about 26 cm diameter (approximately 10 1/4 inches) and place over the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan. Place the springform pan rim over the paper and secure it to prevent the parchment paper from slipping.
Press the crumb-butter mixture firmly into the bottom of the springform pan with the back of a tablespoon to form a flat pie crust. Chill in the refrigerator.
Peel mangos and cut flesh into 4 thin slices (2-3 mm thick) (approximately 1/8 inch thick) avoiding the pits. Cut out 12 bunny shapes with a small cutter .
Put mango bunnies on a plate, cover with plastic wrap and refrigerate. Cut remaining flesh into small cubes.
Soak gelatin in cold water. Place yogurt, cream cheese and sugar in a bowl and mix with a hand mixer until sugar dissolves.
Put wet gelatin in a small pot and stir until dissolved over low heat. Stir about 2 tablespoons of the cream cheese mixture into the gelatin, then quickly add the gelatin mixture to the remaining cream cheese and yogurt mixture and whisk.
Fold in mango cubes and pour filling into the crust. Smooth with a spatula and let solidify for at least 3 hours in the refrigerator.
Rinse lemon balm, shake dry, pluck leaves and cut into fine strips. Decorate the cheesecake with the mango bunnies and lemon balm to serve.