Summer Yogurt Cheesecake with Mango-Passion Fruit Mousse

Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper. To do this, place a sheet of paper on the bottom of the springform pan, then attach and close the ring, trimming any excess paper with scissors. Do not grease the sides.

Place the oatmeal cookies in a food processor (kitchen robot with an 'S' blade). Blend for about 30-60 seconds on high speed until you achieve a wet sand consistency. If desired, you can add optional cinnamon at this point and blend for another 5 seconds.

Place the butter in a small saucepan and heat it on low power until it completely melts. Be careful not to burn it – it should be liquid and clear. Remove from heat.

Pour the crushed cookies into a medium bowl. Slowly pour in the melted butter, mixing everything with a spoon or spatula until all the crumbs are evenly moist. The mixture should resemble wet sand and stick together when squeezed in your hand. Transfer the mixture to the prepared springform pan and spread it evenly. Then press it firmly to the bottom using the bottom of a glass or a spoon, creating an even and compact base. Place the springform pan in the refrigerator for at least 30 minutes to let the base set.

Prepare the gelatin for the yogurt mixture. In a small bowl, add 20g of gelatin (about 4 level teaspoons) and pour in 80 ml of cold water. Mix well and set aside for 10 minutes to swell. The gelatin will absorb all the water and become a thick, rubbery mass.

In a large bowl, place 1000g of Greek yogurt (it should be at room temperature), add erythritol, vanilla extract, and freshly grated lemon zest. Using a whisk, gently mix everything together, just until the ingredients are combined into a smooth, uniform mixture. Do not mix for too long to avoid overly aerating the mixture.

Soak the gelatin and then heat it until it becomes liquid. You can do this in the microwave (heat for 5-10 seconds, remove, stir, and repeat until it is liquid) or in a water bath (place a bowl with gelatin over a pot of gently simmering water). The gelatin must be completely dissolved and liquid, but not hot. It should not be boiled, as it will lose its gelling properties.

Now temper the gelatin. In a bowl with liquid, warm gelatin, add 2-3 large tablespoons of the prepared yogurt mixture and whisk vigorously until you achieve a smooth blend. Then pour the gelatin mixture into a large bowl with the remaining yogurt mixture, while continuously mixing with a whisk. Do this quickly and energetically to ensure the gelatin is evenly distributed throughout the mixture.

Remove the springform pan with the chilled base from the fridge. Gently pour the prepared yogurt mixture onto the cookie base. Smooth the surface using a spatula or the back of a spoon. Place the cheesecake in the fridge for at least 2-3 hours, or preferably until the mixture is completely set and firm to the touch.

When the yogurt mixture has thickened, prepare the mousse. Peel the mango, separate the flesh from the pit, and cut it into smaller pieces. Cut the passion fruit in half and use a spoon to scoop out all the flesh with the seeds into a separate bowl. Set aside one tablespoon of the flesh with seeds for decoration.

Place the mango flesh, passion fruit pulp (without the reserved for decoration), and lime juice in a blender jar. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety puree.

Prepare the gelatin for the mousse. In a small bowl, add 10g of gelatin (about 2 level teaspoons), pour in 50ml of cold water, mix, and set aside for 10 minutes to swell. Then gently heat it (in the microwave or in a water bath) until it becomes liquid, as in step 7.

Harden the gelatin with the fruit puree. Add 3-4 tablespoons of fruit puree to the liquid gelatin and mix vigorously. Then pour the mixture into the remaining puree and quickly but thoroughly mix with a spatula to combine.

Remove the set cheesecake from the refrigerator. Gently and slowly pour the prepared fruit mousse over the yogurt layer. Spread it evenly to create a smooth layer. Place the cheesecake back in the refrigerator for another 2-3 hours, until the mousse layer is completely set.

When the cheesecake is fully set, carefully remove it from the mold. Run a thin, sharp knife along the inner edge of the ring to separate the cake from the mold, then gently unfasten and remove the ring. Before serving, decorate the top with the reserved passion fruit pulp and optionally with fresh mint leaves.