How to cook
Crush biscuits in a blender or with a rolling pin, by placing them in a clean plastic bag and crushing them, by pressing hard with the rolling pin. Melt the butter and mix it with the biscuit crumbs. Distribute it into cups, by pressing lightly with a spoon. Refrigerate it.
Put the cream, milk and sugar on the stove and when the liquid boils, add the cream cheese and stir, until it melts. For faster homogenization, you can use a wire whisk, which would make it faster.
Remove it from the heat and leave it briefly while you hydrate the gelatin according to the manufacturer's instructions (necessarily in cold water). Put it in the mixture and stir. It dissolves immediately. Never put gelatin in boiling liquid, as it may lose its properties.
Cut half of the mango and also add in small cubes. The goal is not for it to predominate, but to be tasted here and there for extra flavor.
Distribute it into the bowls and leave it at room temperature, until the mixture in the bowls has cooled, then place them into the refrigerator for 4-5 hours to 1 night.
Pour the already hardened cheesecake with the couverture of mango and peach. To do this, mash the two fruit and dissolve the sugar in the puree. The amount is approximate, because it depends on the sweetness of the fruit itself, so taste it and add more, or vice versa - less.
Hydrate the gelatin sheets again in cold water (for me it takes 2-3 minutes). Heat some water (without letting it boil) and dissolve the gelatin in it. Pour it into the puree and mix.
Add a thin layer of the fruit mixture into the cups and refrigerate them again to turn into jelly and harden.
After approximately 2 hours the cheesecake is ready to eat.
Its creamy texture is a delight for the senses and the fresh fruit make it unobtrusive and light.